The Wild Gourmets
Adventures in Food and Freedom
(Sprache: Englisch)
An extraordinary journey, with recipes for free-range living
To tie in with a primetime six-part series on Channel Four
An extraordinary journey, with recipes for free-range living
To tie in with a primetime six-part series on Channel Four
To tie in with a primetime six-part series on Channel Four
An extraordinary journey, with recipes for free-range living
To tie in with a primetime six-part series on Channel Four
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Produktinformationen zu „The Wild Gourmets “
An extraordinary journey, with recipes for free-range living
To tie in with a primetime six-part series on Channel Four
An extraordinary journey, with recipes for free-range living
To tie in with a primetime six-part series on Channel Four
To tie in with a primetime six-part series on Channel Four
An extraordinary journey, with recipes for free-range living
To tie in with a primetime six-part series on Channel Four
Klappentext zu „The Wild Gourmets “
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 withsamphire 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.
Autoren-Porträt von Guy Grieve, Thomasina Miers
Grieve, GuyGuy Grieve is an adventurer and entrepreneur whose fight for sustainability has led him to start up a much-acclaimed ethical fishing company on the Isle of Mull (he dives for the scallops personally). The year that he spent living alone in a cabin in Alaska became the book Call of the Wild, and his foraging expeditions with chef Thomasina Miers became the Channel 4 TV series and book Wild Gourmets; he went on to co-present Living with Monkeys for BBC1. Sea Legs is the story of his family's voyage around the Caribbean and across the Atlantic in a second-hand sailing boat. Guy Grieve lives on Mull with his wife and two sons.
@guygrieve / ethicalshellfishcompany.co.uk/guy-grieve
Bibliographische Angaben
- Autoren: Guy Grieve , Thomasina Miers
- 2007, 320 Seiten, Gebunden, Englisch
- Verlag: Bloomsbury Trade
- ISBN-10: 0747591571
- ISBN-13: 9780747591573
Sprache:
Englisch
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