The Wild Gourmets
Adventures in Food and Freedom
Seiten
2007
Bloomsbury Publishing PLC (Verlag)
978-0-7475-9157-3 (ISBN)
Bloomsbury Publishing PLC (Verlag)
978-0-7475-9157-3 (ISBN)
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An extraordinary journey, with recipes for free-range living To tie in with a primetime six-part series on Channel Four
Guy Grieve and Thomasina Miers are on a mission: to travel the length of Britain, subsisting off the land. They will hunt, fish, scavenge, beg, borrow and barter; they will live like paupers, but dine like kings. First of all, Guy passes on the secrets of a 'good camp', including vital skills such as erecting a wall tent, tying failsafe knots, purifying water naturally and getting a campfire going under the soggiest conditions (accompanied by diagrams to help you on your way). He then shows how to track down and prepare the finest raw ingredients: pheasants, rabbits and other feathered or furred game; crabs, seaweed and the bounty of the seashore; mackerel, trout and other watery quarry; and the best wild herbs, berries and fungi.Armed with some rudimentary kit and a great deal of ingenuity, Tommi rustles up amazing feasts, and the book is packed with over 100 delicious recipes, ranging from warm beetroot and pigeon salad to rabbit, apple and cider stew; pan-fried scallops with samphire and dandelion to mackerel ceviche; and nettle vichyssoise to chestnut and blackberry cream pot.
(All of which will taste every bit as wonderful eaten at your kitchen table) Beautifully illustrated with colour photography and charming illustrations, this book, tying in with the prime-time Channel 4 television series, is destined to be the first step of your own wild food adventure.
Guy Grieve and Thomasina Miers are on a mission: to travel the length of Britain, subsisting off the land. They will hunt, fish, scavenge, beg, borrow and barter; they will live like paupers, but dine like kings. First of all, Guy passes on the secrets of a 'good camp', including vital skills such as erecting a wall tent, tying failsafe knots, purifying water naturally and getting a campfire going under the soggiest conditions (accompanied by diagrams to help you on your way). He then shows how to track down and prepare the finest raw ingredients: pheasants, rabbits and other feathered or furred game; crabs, seaweed and the bounty of the seashore; mackerel, trout and other watery quarry; and the best wild herbs, berries and fungi.Armed with some rudimentary kit and a great deal of ingenuity, Tommi rustles up amazing feasts, and the book is packed with over 100 delicious recipes, ranging from warm beetroot and pigeon salad to rabbit, apple and cider stew; pan-fried scallops with samphire and dandelion to mackerel ceviche; and nettle vichyssoise to chestnut and blackberry cream pot.
(All of which will taste every bit as wonderful eaten at your kitchen table) Beautifully illustrated with colour photography and charming illustrations, this book, tying in with the prime-time Channel 4 television series, is destined to be the first step of your own wild food adventure.
Thomasina Miers was winner of BBC2's Masterchef in 2005. She writes a regular recipe column in The Times and is the author of Cook. In 2005, Guy Grieve spent a year alone in the Alaskan wilderness. The result was his first book Call of the Wild. He currently lives on a Hebridean island with his wife and two sons.
| Erscheint lt. Verlag | 3.9.2007 |
|---|---|
| Verlagsort | London |
| Sprache | englisch |
| Maße | 189 x 246 mm |
| Einbandart | gebunden |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Allgemeines / Lexika / Tabellen |
| Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher | |
| ISBN-10 | 0-7475-9157-1 / 0747591571 |
| ISBN-13 | 978-0-7475-9157-3 / 9780747591573 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
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