The Full English Cassoulet: Making Do In The Kitchen - Rilegato

9780701182533: The Full English Cassoulet: Making Do In The Kitchen
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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.

Le informazioni nella sezione "Riassunto" possono far riferimento a edizioni diverse di questo titolo.

Descrizione del libro:
Sequel to the bestselling FOOD FOR FREE, Richard Mabey's new book is about making-do and the sheer fun of inventive cooking. Mabey himself describes it as 'busking' in the kitchen and 'life's too short NOT to stuff a mushroom'
L'autore:
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.

Le informazioni nella sezione "Su questo libro" possono far riferimento a edizioni diverse di questo titolo.

  • EditoreChatto & Windus
  • Data di pubblicazione2008
  • ISBN 10 0701182539
  • ISBN 13 9780701182533
  • RilegaturaCopertina rigida
  • Numero di pagine224

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Richard Mabey, Polly Munro, James Munro
ISBN 10: 0701182539 ISBN 13: 9780701182533
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Descrizione libro hardback. Condizione: New. Language: ENG. Codice articolo 9780701182533

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ISBN 10: 0701182539 ISBN 13: 9780701182533
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Descrizione libro Hardcover. Condizione: new. Hardcover. Sequel to the bestselling FOOD FOR FREE, Richard Mabey's new book is about making-do and the sheer fun of inventive cooking. Mabey himself describes it as 'busking' in the kitchen and 'life's too short NOT to stuff a mushroom'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. 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; Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Codice articolo 9780701182533

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Richard Mabey
Editore: Vintage Publishing (2008)
ISBN 10: 0701182539 ISBN 13: 9780701182533
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Descrizione libro Hardback. Condizione: New. New copy - Usually dispatched within 4 working days. Richard Mabey began experimenting with cooking as soon as he was big enough to clamber to the cupboard where the powdered chocolate was kept.* 'Cooking against the grain' - if we didn't have access to wheat, what could we make with nuts?. Codice articolo B9780701182533

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Mabey, Richard
Editore: Chatto & Windus (2008)
ISBN 10: 0701182539 ISBN 13: 9780701182533
Nuovo Rilegato Quantità: 12
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Descrizione libro Condizione: New. In. Codice articolo ria9780701182533_new

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Richard Mabey
Editore: Vintage (2008)
ISBN 10: 0701182539 ISBN 13: 9780701182533
Nuovo Rilegato Prima edizione Quantità: 12
Valutazione libreria

Descrizione libro Condizione: 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. . . . . Codice articolo V9780701182533

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Mabey, Richard
Editore: Vintage (2008)
ISBN 10: 0701182539 ISBN 13: 9780701182533
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Descrizione libro Hardcover. Condizione: Brand New. 224 pages. 8.74x6.50x0.94 inches. In Stock. Codice articolo __0701182539

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Richard Mabey
Editore: Vintage (2008)
ISBN 10: 0701182539 ISBN 13: 9780701182533
Nuovo Rilegato Quantità: 12
Da:
Kennys Bookstore
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Valutazione libreria

Descrizione libro Condizione: 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. Codice articolo V9780701182533

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Richard Mabey
Editore: Random House (2008)
ISBN 10: 0701182539 ISBN 13: 9780701182533
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Descrizione libro HRD. Condizione: New. New Book. Shipped from UK. Established seller since 2000. Codice articolo AR-9780701182533

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ISBN 10: 0701182539 ISBN 13: 9780701182533
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Valutazione libreria

Descrizione libro Hardcover. Condizione: new. Hardcover. Sequel to the bestselling FOOD FOR FREE, Richard Mabey's new book is about making-do and the sheer fun of inventive cooking. Mabey himself describes it as 'busking' in the kitchen and 'life's too short NOT to stuff a mushroom'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. 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; Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability. Codice articolo 9780701182533

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ISBN 10: 0701182539 ISBN 13: 9780701182533
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Valutazione libreria

Descrizione libro Hardcover. Condizione: new. Hardcover. Sequel to the bestselling FOOD FOR FREE, Richard Mabey's new book is about making-do and the sheer fun of inventive cooking. Mabey himself describes it as 'busking' in the kitchen and 'life's too short NOT to stuff a mushroom'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. 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; Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability. Codice articolo 9780701182533

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