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This is a fiendishly pacy mystery-adventure story for 9+ readers set in the seamy smoggy underworld of Victorian London. Behold the savage spectacle of the wild boy
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Bread. Cheese. Wine. Beer. Coffee. Chocolate. Most people consume fermented foods & drinks every day. For thousands of years humans have enjoyed the distinctive flavors & nutrition resulting from the transformative power of microscopic bacteria & fungi. Wild Fermentation: The Flavor Nutrition & Craft of Live-Culture Foods is the first cookbook to widely explore the culinary magic of fermentation. Fermentation has been an important journey of discovery for me " writes author Sandor Ellix Katz. "I invite you to join me along this effervescent path well trodden for thousands of years yet largely forgotten in our time & place bypassed by the superhighway of industrial food production." The flavours of fermentation are compelling & complex quite literally alive. This book takes readers on a whirlwind trip through the wide world of fermentation providing readers with basic & delicious recipes-some familiar others exotic-that are easy to make at home." ...
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This wild flower identification guide was first published in 1981 & is still widely accepted as the best of its kind for its combination of meticulous illustrations & the use of keys to aid recognition. For this new edition the Latin names have been revised in accordance with the current classification system. It is now published as the ideal book for the serious student of British & north-west European wild plants providing a bridge between picture identification guides & the non-illustrated academic floras. ...
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Wild Cooking

Richard Mabeys sparky offbeat book is about canny and inventive making-do or busking in the kitchen. Whether creating a cassoulet which uses English ingredients making bread from chestnuts or slow-cooking a Peking duck in front of an ancient fan heater he encourages us to be daring and imaginative in our cooking and our approach to food. Although it contains wonderful mouth-watering recipes like broad bean hummus pumpkin soup and fillet-steak hearts this is more than a recipe book - it is a guide to a whole new way of thinking that embraces scrumping celebrates picnics and revels in saving energy wherever it can whether thats by one-pot feasts or cooling on car radiators. After all if you care about food lifes too short not to stuff a mushroom.
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    • Availability: In Stock
    • Supplier: WHSmith
    • SKU: 9780099522966
    Availability: In Stock
    £6.74

    Product Description

    Richard Mabeys sparky offbeat book is about canny & inventive making-do or busking in the kitchen. Whether creating a cassoulet which uses English ingredients making bread from chestnuts or slow-cooking a Peking duck in front of an ancient fan heater he encourages us to be daring & imaginative in our cooking & our approach to food. Although it contains wonderful mouth-watering recipes like broad bean hummus pumpkin soup & fillet-steak hearts this is more than a recipe book
    - it is a guide to a whole new way of thinking that embraces scrumping celebrates picnics & revels in saving energy wherever it can whether thats by one-pot feasts or cooling on car radiators. After all if you care about food lifes too short not to stuff a mushroom.

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    Jargon Buster

    Car - A machine used for transport which runs on roads
    Fan - A piece of equipment that has blades that rotate to cool the air, can be installed within other equipment,
    Wonderful - Another word for describing something that is extremely good, marvellous.

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