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Cooking Wild: More than 150 Recipes for Eating Close to Nature
John Ash
€ 35.99
€ 23.49
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Description for Cooking Wild: More than 150 Recipes for Eating Close to Nature
Hardback. Num Pages: 328 pages, Color photos throughout. BIC Classification: WBA; WBH. Category: (G) General (US: Trade). Dimension: 215 x 261 x 30. Weight in Grams: 1460.
To eat wild foods, you needn't crawl through the forest or hunt your own game. Many wild foods are as close by as your local supermarket. But this doesn't mean that wild foods aren't worth the hunt. This book takes a big view of wild, including recipes and information on both foraged, uncultivated foods as well as looking at the progeny of wild foods more conveniently found for sale alongside their conventional cousins. Americans are increasingly concerned about where their food comes from and how it's produced, packaged, and marketed. Heritage breeds, Paleo diets, farmers' markets, and environmental ... Read more
To eat wild foods, you needn't crawl through the forest or hunt your own game. Many wild foods are as close by as your local supermarket. But this doesn't mean that wild foods aren't worth the hunt. This book takes a big view of wild, including recipes and information on both foraged, uncultivated foods as well as looking at the progeny of wild foods more conveniently found for sale alongside their conventional cousins. Americans are increasingly concerned about where their food comes from and how it's produced, packaged, and marketed. Heritage breeds, Paleo diets, farmers' markets, and environmental ... Read more
Product Details
Format
Hardback
Publication date
2016
Publisher
Running Press,U.S.
Condition
New
Number of Pages
328
Place of Publication
, United States
ISBN
9780762457946
SKU
V9780762457946
Shipping Time
Usually ships in 5 to 9 working days
Ref
99-1
About John Ash
Chef John Ash is a James Beard award-winning author, teacher, and restaurateur. He co-hosts a weekly food and wine radio talk show, The Good Food Hour, broadcast in Sonoma County, and teaches cooking classes at various cooking schools, including the Culinary Institute of America in St. Helena, California. His most recent book, Culinary Birds, won a James Beard Award for ... Read more
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