A gorgeous and inspiring outdoor cookbook that goes back to basics, and then beyond, from the master of bushcraft, Ray Mears.

We all know how to cook an egg. In this book, Ray Mears will show readers how to cook an egg, on a stick, over a fire, how to light that fire, and then how to make the egg taste amazing. This is a practical and inspiring book drawing on the love of the outdoors, cooking in the open air and creating delicious food from scratch.

Infused throughout with Ray's experience and enthusiasm, the book begins with setting up your outdoor kitchen, assessing your ingredients, then focusing on key techniques: lighting your fire, cooking in ashes and leaves, steaming on an open fire, and smoking. All this practical background is beautifully described using anecdotes from thousands of meals cooked outdoors all around the world, and illustrated with Ray's own photography.

Once the practical elements have been covered, the main bulk of the book is "the menu," featuring fabulous and enjoyable recipes, including:
- Easy ideas that children and grownups can try out such as campfire fondue and baked apples.
- Gourmet meals, like venison pave brochette.
- Recipes learned from bushmen and native peoples around the world, including sami bread, jungle curry, and Kalahari bushman ostrich egg.

About the Author

Ray Mears is recognised throughout the world as an authority on the subjects of bushcraft and survival. He has also become a household name through his writing and television series, including Tracks, World of Survival, Trips Money Can't Buy with Ewan McGregor, The Real Heroes of Telemark and many more. These programmes have reached out and touched the hearts of everyone, from small children to grandparents. They are enjoyed by many because of Ray's down to earth approach, his obvious love for his subject and the empathy and respect he shows for indigenous peoples and their cultures. Ray has spent his life learning these skills and is truly a master of the subject he calls Wilderness Bushcraft.

"About this title" may belong to another edition of this title.

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