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The Natural Cook: Eating the Seasons from Root to Fruit Hardcover – Illustrated, 19 Jun 2014

4.5 out of 5 stars 97 customer reviews

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Product details

  • Hardcover: 176 pages
  • Publisher: Quadrille Publishing Ltd; 01 edition (19 Jun. 2014)
  • Language: English
  • ISBN-10: 1849494185
  • ISBN-13: 978-1849494182
  • Product Dimensions: 19.9 x 2.3 x 27.5 cm
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (97 customer reviews)
  • Amazon Bestsellers Rank: 39,000 in Books (See Top 100 in Books)

Product Description

Review


'Well thought-out 'veg-centric' cookbook.'--The Bookseller, 14 March 2014

'Eat better, save money and waste less with this brilliant new veg-centric cookbook.' --Bookseller Buyer's Guide, 1 February 2014

'There are rich picking from nature's larder in July, and if there's one man who knows how best to use all this bounty, it's chef Tom Hunt. Beautifully fresh fruit and vegetables are putty in his hands…The Natural Cook is his first (very beautiful) cookbook.' --Delicious, July 2014

'Fresh, local ingredients are key to a healthy diet that's packed with flavour. In his new tome, Tom Hunt shows us how to reap the rewards of seasonal cooking. Your summer menu starts here.' --Image Magazine (Ireland), June 2014

Need ideas for that glut of summer veg? Make baba ghanoush with your aubergines or give raw courgette 'spaghetti' a go! This vibrant book by Tom Hunt is split into seasonal chapters, with every ingredient used to within an inch of its life to avoid waste.' --Book of the Month, Healthy Food Guide, July 2014

'In four seasonal chapters using 26 'hero' fruit and vegetables The Natural Cook by eco-chef Tom Hunt is all about eating sustainably - Hugh F-W is a fan. Recipes include chargrilled broad bean and crab bruschetta, courgette and feta fritters, and baked apricots with vanilla. Look out for Tom's mobile restaurant on the festival circuit this summer.' --Book of the Month, Country Homes and Interiors, July 2014 --Book of the Month, Country Homes and Interiors, July 2014

'The Natural Cook is an inspirational book, which puts fresh, flavoursome, vegetable-focused food centre stage and shows how to cook using the best, most ethically sourced ingredients on a budget.' --Western Daily Press, 5 July 2014

'I met Tom Hunt at a food event and he quickly sent me his book, The Natural Cook: Eating the Seasons from Root to Fruit. I'm so pleased he did, or I might have missed this inventive book on how to use every scrap of the fruit and vegetables you buy. He's an anti-waste activist who happens to create lovely dishes too (tarte tatin with toffee apple peel? Yes please!)' --The Independent on Sunday, 27 July 2014

'Passionate about seasonality and reducing waste, Tom Hunt's beautiful first book is brimming with inspiration and useful tidbits of information.' --West Country Foodlover Magazine, 1 July 2014

'Simple, healthy recipes to feel good about; a great read for people who want to cook seasonally and are interested in where their food actually comes from.' --Food & Travel, October 2014

'As summer retreats, Tom Hunt recommends simple rustic food made with locally sourced ingredients that don't cost the earth.' --The Scotsman, 6 September

'In four seasonal chapters using 26 'hero' fruit and vegetables The Natural Cook by eco-chef Tom Hunt is all about eating sustainably - Hugh F-W is a fan. Recipes include chargrilled broad bean and crab bruschetta, courgette and feta fritters, and baked apricots with vanilla. Look out for Tom's mobile restaurant on the festival circuit this summer.' --Book of the Month, Country Homes and Interiors, July 2014

Simple, healthy recipes to feel good about; a great read for people who want to cook seasonally and are interested in where their food actually comes from. --Food & Travel, 1 October 2014

'Tom Hunt's The Natural Cook adopts the fashionable formula of focusing on a core ingredient cooked different ways with recipes for each. So apricots, say, are grilled, poached or baked followed by suggestions for different ways with each one - on toast, in salad, in frangipane. It's the way lots of us work instinctively, and it makes for an inviting kind of cooking.' --The Tablet, 13 September 2014

In four seasonal chapters using 26 'hero' fruit and vegetables The Natural Cook by eco-chef Tom Hunt is all about eating sustainably - High F-W is a fan. Recipes include chargrilled broad bean and crab bruschetta, courgette and feta fritters, and baked apricots with vanilla. Look out for Tom's mobile restaurant on the festival circuit this summer --Book of the Month, Country Homes and Interiors, July 2014

About the Author

Tom Hunt is an acclaimed eco-chef working on projects to revive our cooking heritage and support all aspects of our food sovereignty. He works closely with various food charities and organisations including the worldwide Feed the 5,000 events, FareShare and FoodCycle, highlighting important concerns in the food industry by creating banquets that promote debate about the food served. He is also the founder of Poco, a restaurant in Bristol and winner of the Observer Food Monthly award for Most Ethical Restaurant in the UK in 2013 with 95% of everything used being recycled or put on the compost at the end of the day. Tom also owns a mobile restaurant made up of an eccentric collection of homemade yurts and canopies that tour the festival circuit serving seasonal tapas and featuring thrifty cuts of meat,sustainably sourced fish and seasonal vegetables.


Customer Reviews

4.5 out of 5 stars
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Top Customer Reviews

Format: Hardcover Vine Customer Review of Free Product ( What's this? )
After decades of being brainwashed by the food industrial complex to accept only within sell by date, excessively packaged, uniformly shaped tasteless produce, along comes the natural cook Tom Hunt to reprogramme my mind. I am now totally inspired to eat only locally sourced seasonal vegetables with thrifty cuts of meat. If it ain't gnarled and ugly, it doesn't go in the pot. Seriously, you'll provide healthy, nutritious fare for your family with style and save a fortune at the same time.

My personal wake up call to how we waste food came a couple of years ago when someone disposed of an elderly relative's canned food store, for no other reason than it being slightly out of date. Now, don't get me started on best before dates on tins of carrots - needless to say, a lot of good food with many years of shelf life ahead of it, was unceremoniously dumped in the bin.

If you don't consider upping your intake of offal, foraging... or even raiding a supermarket skip by the time you have finished this superb book... I'll eat my hat! (recipe not provided)

These are some of my favourite seasonal recipes and suggestions from the book: Stewed rhubarb with sultanas, rum and dark sugar; Rhubarb and pork tagine; Honity Pie; rejuvenating super-soup Pho Chay; Watercress with mechoui lamb and harissa; Radish leaf soup with caraway; Summer pudding; Broad bean and lamb pilaf; Apricot frangipane; Roast pork belly with fennel and turnip; Ox cheek and mushroom stew with chocolate and orange picada; Leek and potato pizza; Pureed cauliflower with poached chicken and vegetables... and Marmalade polenta cake.

I also thoroughly recommend Tom's website - tomsfeast.com.
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Format: Hardcover Vine Customer Review of Free Product ( What's this? )
Tom Hunt's The Natural Cook is rather more than just another book of visual food porn, tempting you into your kitchen to try (and fail) to produce stunning results after a lot of time, heavy duty shopping and sourcing of rare ingredients shipped by rocket from Mars. Or at least air freight from across the world.

Hunt's mission is to help us save our money, save our time, delight our eyes, taste-buds and tums, at a price which doesn't cost the earth for future generations.

Although this is not a vegetarian cookbook (which will probably delight many) the star performers here are players from the vegetable, rather than animal, kingdom.

Divided initially into four quarters, to mark the four seasons, Hunt picks a few plant `stars' typical of the season, and then gives a good 8 to 10 recipes with that star player as main ingredient. He offers 3 methods of preparation for each, and then sundry recipes involving that method. Advice is also given on the storage of left-overs from each recipe and indeed where it would be advisable to make extra in order to have freezer food for later.

A full list of the `players' available in their right season is also given

His aim is to reduce food waste to a minimum, so ways of using left-overs are also included, making them part of other dishes.

This is all high end, easy prep (for the most part) gourmet, healthy, delicious and stylish food - designed to make the cook and the diner feel equally good and delighted, without sacrificing hedonic pleasure to dutiful , healthy, but rather dull eating.
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Format: Hardcover Vine Customer Review of Free Product ( What's this? )
This is a book with inspirational ideas on helping you make the most of your common fruit and veg all year round, and in doing so helps you eat well, waste nothing, save money and also as the author suggests encourages you to buy less meat to help save the environment.

The book is divided into the four seasons of the year focusing on 26 main ingredients that is a mixture of fruit and vegetables, but mostly consist of the latter. The recipes are well presented and accompanied with colourful photography. The instructions are easy to follow and introduces a multitude of ways to cook with the same ingredient, and how to resourcefully use up leftovers via short and easy recipes. A range of dishes are explored included soups, salads, bakes, roasts and smoothies to name a few.

It’s rustic home cooking for those wanting to be health conscious and economise. This is a great book on giving you the basic ideas on making your fruit and veg more exciting, and the simplicity of the recipes means that you are able to easily tweak them and substitute with fruit and vegetables that you prefer or have in your kitchen cupboard.
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Format: Hardcover Vine Customer Review of Free Product ( What's this? )
Having been raised in a post war Britain by a great grandmother who would have been appalled at the idea of eating food "out of season" I was delighted to see that Tom Hunt has dedicated this book to his grans who had taught him how to cook.

But this is so much more than just another cookery book it is an ecological and social history of the availability of produce throughout the year; the book is divided into four seasonal parts featuring an interesting selection of foodstuffs for each part; for Spring the much under rated Broccoli gets a staring role with recipes, easy to achieve.
Rhubarb too, a fruit that is making a major come back (featured in many a kitchen garden with its lethal though shade-giving leaves) is visited here and cooked in a variety of intriguing ways.
Also the magical Watercress, healer of all gastronomic wounds, makes a guest appearance

For Summer the ubiquitous Strawberry appears as an ingredient in a yummy looking seafood salad (must definitely try that!)
Broadbeans and Courgettes are treated to the Hunt makeover alongside that "difficult" vegetable Aubergine that too often ends up as a water source on the plate instead of the majesty it demands

For Autumn the beautiful Beetroot is featured ( a great favourite of my gran who grew rows of it), as a bottled pickle it has been much neglected and the author treats us to so many diverse ways of cooking this wondrous and colourful root. I also learned as a youngster how staining this chap was.
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