Full English Cassoulet

Richard Mabey

RRP: £16.99

Publisher: CHATTO & WINDUS

Publication Date : 02/10/2008

Hardback

In stock, usually despatched within 24 hours.

Guardian Bookshop Notes:

The sequel to the bestselling "Food For Free", this new book is about making-do and the sheer fun of inventive cooking. "Food For Free" was published 30 years ago and broadened the nation's palate with advice on cooking wild plants. This explains how to create 'Peking Chicken' in front of an ancient fan-heater on a frozen Norfolk afternoon, cook eggs in nothing but the sun, and make bread the prehistoric way, with old beer. Taps into 21st century concerns with good health and saving the environment through competent management of waste.

Publisher's description:

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.

ISBN: 9780701182533