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Wild Cooking: Recipes, Tips and Other Improvisations in the Kitchen Paperback – 3 Sept. 2009

3.1 3.1 out of 5 stars 3 ratings

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Review

Mabey has been described as "Britain's greatest living nature writer" and he brings equal authority to writing about food in this engaging memoir cum recipe book ― Sunday Telegraph

The frugality of its recipes is offset by the gloriousness of its prose. This is the man who brought us
Food For Free, so there's nothing about making do that he doesn't know - this book's a delight ― The Times, Books of the Year

Excellent... More than just a recipe book. It covers a useful skill in a downturn, the art of foraging ―
Independent on Sunday

Learn the art of culinary busking with home-grown staples in this spirited and hands-on guide ―
Dailiy Mail

A book for both the ecologically anxious and thrify, and since that means virtually everyone in Britain these days, it should sell by the truckload ―
Observer

About the Author

Richard Mabey is the father of modern nature writing in the UK. Since 1972 he has written some forty influential books, including the prize-winning Nature Cure, Gilbert White: a Biography, and Flora Britannica. He is a Fellow of the Royal Society of Literature and Vice-President of the Open Spaces Society.

He spent the first half of his life amongst the Chiltern beechwoods, and now lives in Norfolk in a house surrounded by ash trees.

Product details

  • Publisher ‏ : ‎ Vintage (3 Sept. 2009)
  • Language ‏ : ‎ English
  • Paperback ‏ : ‎ 224 pages
  • ISBN-10 ‏ : ‎ 0099522969
  • ISBN-13 ‏ : ‎ 978-0099522966
  • Dimensions ‏ : ‎ 12.9 x 1.6 x 19.8 cm
  • Customer reviews:
    3.1 3.1 out of 5 stars 3 ratings

Customer reviews

3.1 out of 5 stars
3.1 out of 5
3 global ratings
5 star
41%
4 star
15%
3 star 0% (0%) 0%
2 star 0% (0%) 0%
1 star
44%

Top review from United Kingdom

Reviewed in the United Kingdom on 21 October 2009
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