The Forager's Kitchen
Over 100 Easy Recipes, from Savoury to Sweet
Seiten
2013
CICO Books (Verlag)
978-1-908862-61-7 (ISBN)
CICO Books (Verlag)
978-1-908862-61-7 (ISBN)
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Foraging may be the latest food trend, but it is a pastime that passionate cooks have long enjoyed. Eating ‘off the land’ means working with the seasons, bringing the tastes and scents of the countryside to your kitchen table, wherever you may live.
In The Forager’s Kitchen, expert forager and cook Fiona Bird shares the knowledge she has gained from years of gathering food from the land. Whether you live in a large city, in open countryside or by the coast, if you open your eyes and follow Fiona’s advice, you will find more ingredients growing in the wild than you could imagine. And once you have brought your bounty home, there are more than 100 recipes for you to try. If you love baking, try the carrot and clover cake, wild hazelnut shortbread or sea lettuce madeleines. Make the most of a hedgerow glut by making honeysuckle jelly or quince and wild thyme sorbet. Try a food-for-free main course of chanterelle puffs or wild mussels steamed with dandelions, or a quick snack of garlic mustard, chickweed and tomato bruschetta. Or indulge your tastebuds with wild berry and herb marshmallows or a wild cherry panna cotta. The Forager’s Kitchen will change the way you cook – rather than shopping in the aisles of your grocery store, head off to the great outdoors and you will be amazed by the sheer quantity of food that available for free.
In The Forager’s Kitchen, expert forager and cook Fiona Bird shares the knowledge she has gained from years of gathering food from the land. Whether you live in a large city, in open countryside or by the coast, if you open your eyes and follow Fiona’s advice, you will find more ingredients growing in the wild than you could imagine. And once you have brought your bounty home, there are more than 100 recipes for you to try. If you love baking, try the carrot and clover cake, wild hazelnut shortbread or sea lettuce madeleines. Make the most of a hedgerow glut by making honeysuckle jelly or quince and wild thyme sorbet. Try a food-for-free main course of chanterelle puffs or wild mussels steamed with dandelions, or a quick snack of garlic mustard, chickweed and tomato bruschetta. Or indulge your tastebuds with wild berry and herb marshmallows or a wild cherry panna cotta. The Forager’s Kitchen will change the way you cook – rather than shopping in the aisles of your grocery store, head off to the great outdoors and you will be amazed by the sheer quantity of food that available for free.
Fiona Bird is a mother of six (mostly boys) and a BBC Masterchef finalist. She has spent years cooking with children and her collection of recipe cards, Kids’ Kitchen was published in 2009. Fiona divides her time between Angus and South Uist, on the Outer Hebrides where her husband is a GP. She forages en famille as a way of life and her favourite place is in her kitchen. You are more likely to find her wearing purple welly boots than Jimmy Choo heels. The author is based in the Outer Hebrides, Scotland.
| Erscheint lt. Verlag | 14.3.2013 |
|---|---|
| Zusatzinfo | 300 col photographs |
| Verlagsort | London |
| Sprache | englisch |
| Maße | 190 x 235 mm |
| Gewicht | 852 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher |
| ISBN-10 | 1-908862-61-0 / 1908862610 |
| ISBN-13 | 978-1-908862-61-7 / 9781908862617 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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