The Full English Cassoulet: Making Do In The Kitchen

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9780701182533: The Full English Cassoulet: Making Do In The Kitchen
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In the sequel to his bestselling Food For Free, Richard Mabey’s new book is about the sheer fun of inventive cooking and making use of everything available except, as the saying goes, “the pig’s squeal.”

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About the Author:

Richard Mabey is a prize-winning writer and botanist, described by The Times as 'Britain's greatest living nature writer'. Brought up in the Chilterns, he now lives in Norfolk where he and his partner, Polly, have created from scratch a vegetable garden, a Mediterranean garden, a pond garden and a wild garden with fields and hedgerows. Highly praised for his poetic style and his challenging ideas, he is the author of FOOD FOR FREE, THE UNOFFICIAL COUNTRYSIDE, THE COMMON GROUND, FLORA BRITANNICA, NATURE CURE and, most recently, BEECHCOMBINGS.

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Richard Mabey
Published by Chatto & Windus (2008)
ISBN 10: 0701182539 ISBN 13: 9780701182533
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Book Description Chatto & Windus, 2008. Hardcover. Condition: New. Brand new books and maps available immediately from a reputable and well rated UK bookseller - not sent from the USA; despatched promptly and reliably worldwide by Royal Mail; Seller Inventory # ESL08159780701182533

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Richard Mabey
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Book Description Vintage Publishing, United Kingdom, 2008. Hardback. Condition: New. Language: English . Brand New Book. Richard Mabey began experimenting with cooking as soon as he was big enough to clamber to the cupboard where the powdered chocolate was kept. At scout camp he learned how to cook a Sussex Pond Pudding in a billy-can, and thirty years ago he permanently broadened the nation s palate with his guide to edible wild plants, Food For Free. His new book is a joyous exploration of local ingredients, broadening your horizons by travelling, vernacular heritage, and making use of everything except, as the saying goes, the pig s squeal . It includes: *Collecting Corsican chestnut receipes and American mushroom ideas, and meditating on what a forest-food culture would have been like; * Cooking eggs in nothing but the sun; * Making bread the prehistoric way - with old beer; * Exploring the outer limits of apple cusine (i.e. the outer limit is making leather out of apples); * Cooking against the grain - if we didn t have access to wheat, what could we make with nuts? * How to deal with gluts - those autumn mountains of beans and courgettes; * Making-do the wartime way - canny tricks his mother taught him; re-introducing his father s passion for offals. Seller Inventory # AWC9780701182533

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Richard Mabey
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Book Description Vintage Publishing, United Kingdom, 2008. Hardback. Condition: New. Language: English . Brand New Book. Richard Mabey began experimenting with cooking as soon as he was big enough to clamber to the cupboard where the powdered chocolate was kept. At scout camp he learned how to cook a Sussex Pond Pudding in a billy-can, and thirty years ago he permanently broadened the nation s palate with his guide to edible wild plants, Food For Free. His new book is a joyous exploration of local ingredients, broadening your horizons by travelling, vernacular heritage, and making use of everything except, as the saying goes, the pig s squeal . It includes: *Collecting Corsican chestnut receipes and American mushroom ideas, and meditating on what a forest-food culture would have been like; * Cooking eggs in nothing but the sun; * Making bread the prehistoric way - with old beer; * Exploring the outer limits of apple cusine (i.e. the outer limit is making leather out of apples); * Cooking against the grain - if we didn t have access to wheat, what could we make with nuts? * How to deal with gluts - those autumn mountains of beans and courgettes; * Making-do the wartime way - canny tricks his mother taught him; re-introducing his father s passion for offals. Seller Inventory # AWC9780701182533

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Richard Mabey
Published by Random House 2008-10-02, London (2008)
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Book Description Random House 2008-10-02, London, 2008. hardback. Condition: New. Seller Inventory # 9780701182533

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Book Description Vintage. Condition: New. An exploration of local ingredients, broadening your horizons by travelling, and vernacular heritage. It includes: collecting Corsican chestnut recipes and American mushroom ideas, and meditating on what a forest-food culture would have been like; cooking eggs in nothing but the sun; and, making bread the prehistoric way - with old beer. Num Pages: 224 pages. BIC Classification: WB. Category: (G) General (US: Trade). Dimension: 222 x 166 x 23. Weight in Grams: 422. . 2008. First Edition. Hardcover. . . . . Books ship from the US and Ireland. Seller Inventory # V9780701182533

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