# Wild Cooking

Canonical: https://www.bookquiver.com/richard-mabey/wild-cooking/9780099522966

JSON version (same data): https://www.bookquiver.com/richard-mabey/wild-cooking/9780099522966.json

![Wild Cooking](https://quivercdn.com/covers/vintage/richard-mabey/wild-cooking_978-00-9952-296-6.jpg?v=2026-04-22%2011%3A58%3A02)

- Book: [Wild Cooking](https://www.bookquiver.com/richard-mabey/wild-cooking) ([Wild Cooking.md](https://www.bookquiver.com/richard-mabey/wild-cooking.md))
- Authors: [Richard Mabey](https://www.bookquiver.com/richard-mabey)
- Publisher: Vintage
- ISBN: 978-00-9952-296-6
- Pages: 224
- Published: 2009-09-03
- Language: en_GB
- Binding: Softcover

## Description

Sequel to the cult bestseller Food For Free, Wild Cooking is about making-do and the sheer fun of inventive cooking. Richard Mabey's 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 that's by one-pot feasts or cooling on car radiators. After all, if you care about food 'life's too short not to stuff a mushroom'. Previously published in hardback as The Full English Cassoulet . ‘Learn the art of culinary busking with home-grown staples in this spirited and hands-on guide’ Daily Mail