Wilderness Chef
The Ultimate Guide to Cooking Outdoors
Seiten
2020
Conway (Verlag)
978-1-84486-582-6 (ISBN)
Conway (Verlag)
978-1-84486-582-6 (ISBN)
'This book is SO good! Anybody going camping, staying local, this is an absolute MUST!' Zoe Ball, Radio 2
'I LOVE THIS BOOK' Chris Evans, Virgin Radio Breakfast Show
'Wilderness Chef is a poetic meditation on escape and cooking elegant food in the wild' Phil Robinson, The Times
'This cookbook should be your top pick for flavoursome food in the open air' METRO
'Packed with ideas and simple, tasty and largely healthy [food]' i newspaper
'Ingenious ways to conjure a feast whether you’re out camping, on a long hike or enjoying a day at the beach' The Sun
The first cookbook from outdoors legend Ray Mears, Wilderness Chef shows you how to cook delicious, flavoursome food in the open air, whether in the wilderness or your own garden.
Ray Mears has spent his life travelling the world, living with and learning from trackers, adventurers and indigenous peoples in the desert, the rainforests and the Arctic north. In this book he shares a delicious array of his most popular recipes, tried-and-tested for all levels of skill and in all conditions whether in the garden or the wild, from quick and tasty meals to opulent gourmet feasts.
Opening with advice on setting up your outdoor kitchen, Ray shows how to light a fire, cook in ashes and leaves, steam, smoke and build a simple ground oven.
He then shares his fabulous and enjoyable recipes, including:
- easy ideas that children and grownups can try (campfire s'mores, wilderness hot dog, egg on a stick)
- gourmet meals (Italian hunter's rabbit, succulent split-stick roasted salmon)
- recipes learned from bushmen and indigenous peoples (potjiekos, canoe country pancakes, fragrant and intense Gurkha curry)
Woven throughout are colourful stories of Ray’s cooking around the world, from baking a birthday cake using ingredients sourced in the rainforest, to pulling a giant Emu leg drumstick out of a ground oven built by a Pitjantjatjara elder in the Central Australian desert.
Gather round an open fire. Share delicious food inspired by the outdoors and infused with age-old wisdom. This is living. This is the way of the wilderness chef.
'I LOVE THIS BOOK' Chris Evans, Virgin Radio Breakfast Show
'Wilderness Chef is a poetic meditation on escape and cooking elegant food in the wild' Phil Robinson, The Times
'This cookbook should be your top pick for flavoursome food in the open air' METRO
'Packed with ideas and simple, tasty and largely healthy [food]' i newspaper
'Ingenious ways to conjure a feast whether you’re out camping, on a long hike or enjoying a day at the beach' The Sun
The first cookbook from outdoors legend Ray Mears, Wilderness Chef shows you how to cook delicious, flavoursome food in the open air, whether in the wilderness or your own garden.
Ray Mears has spent his life travelling the world, living with and learning from trackers, adventurers and indigenous peoples in the desert, the rainforests and the Arctic north. In this book he shares a delicious array of his most popular recipes, tried-and-tested for all levels of skill and in all conditions whether in the garden or the wild, from quick and tasty meals to opulent gourmet feasts.
Opening with advice on setting up your outdoor kitchen, Ray shows how to light a fire, cook in ashes and leaves, steam, smoke and build a simple ground oven.
He then shares his fabulous and enjoyable recipes, including:
- easy ideas that children and grownups can try (campfire s'mores, wilderness hot dog, egg on a stick)
- gourmet meals (Italian hunter's rabbit, succulent split-stick roasted salmon)
- recipes learned from bushmen and indigenous peoples (potjiekos, canoe country pancakes, fragrant and intense Gurkha curry)
Woven throughout are colourful stories of Ray’s cooking around the world, from baking a birthday cake using ingredients sourced in the rainforest, to pulling a giant Emu leg drumstick out of a ground oven built by a Pitjantjatjara elder in the Central Australian desert.
Gather round an open fire. Share delicious food inspired by the outdoors and infused with age-old wisdom. This is living. This is the way of the wilderness chef.
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.
| Erscheinungsdatum | 09.07.2020 |
|---|---|
| Zusatzinfo | Colour photography throughout |
| Verlagsort | London |
| Sprache | englisch |
| Maße | 190 x 230 mm |
| Gewicht | 820 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher |
| Sachbuch/Ratgeber ► Sport | |
| ISBN-10 | 1-84486-582-7 / 1844865827 |
| ISBN-13 | 978-1-84486-582-6 / 9781844865826 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
Mehr entdecken
aus dem Bereich
aus dem Bereich
deine Lieblingsrezepte - einfach gemacht!
Buch | Hardcover (2023)
Gräfe und Unzer (Verlag)
CHF 39,90
