Wilderness Chef: The Ultimate Guide to Cooking OutdoorsAuthor :
Paperback
Published : Thursday 9 July 2020
You may also like ...
by
Paperback
09 Jul 2020
>>
€23.55
Extended stock - Dispatch 5-7 days
by
Hardback
08 Sep 2016
>>
€30.13
Extended stock - Dispatch 5-7 days
Description
A gorgeous and inspiring outdoor cookbook that goes back to basics, and then beyond, from the master of bushcraft, Ray Mears.
'This book is SO good! Anybody going camping this summer, staying local, this is an absolute MUST!' Zoe Ball, Radio 2 'I LOVE THIS BOOK' Chris Evans, Virgin Radio Breakfast Show 'This cookbook should be your top summer 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 for a summer where it is more important than ever. 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.
Reviews