Cook Wild Paperback
Everything tastes better in the open air, around a fire.
Here are a hundred recipes to inspire you to venture outdoors and eat wild all year round. From the simple dishes that sustained our ancestors to feasts fit for modern foodies, this book draws from a rich repertoire of traditional cooking methods and recipes that have been passed down the ages.
They include Lebanese flatbread, hot smoked trout, chicken wrapped in clay, waffles, chocolate bananas and Transylvanian tree cakes.
All are easy to prepare and do not need special equipment.
The author has years of experience of cooking outdoors, and the recipes, arranged by season, are designed for both beginners and more experienced campfire chefs. With clear instructions on selecting wood and making a fire, a range of ovens and cooking methods and even suggestions for wild ingredients to forage, this is a book for anyone who wants to enjoy the thrill of cooking outdoors, with woodsmoke, companionship and fresh air to sharpen the appetite.
Visit Susanne Fischer-Rizzi's website at www.susanne-fischer-rizzi.de
- Format: Paperback
- Pages: 208 pages
- Publisher: Frances Lincoln Publishers Ltd
- Publication Date: 01/03/2012
- Category: Cooking with specific gadgets
- ISBN: 9780711232815
Showing 1 - 1 of 1 reviews.
Review by SarahEHWilson
To me this book is chiefly about inspiration. The information on types of wood and fires is very useful, but I must say as a fairly accomplished book that the recipes are not particularly amazing. I was most disappointed in the number of recipes you could just as easily make at home--it just so happens that with a little ingenuity you could make them outside, too. For instance there is a couscous recipe that you cook in a pot over an open fire. The smoke doesn't even affect the flavor and the whole thing could be done on the stove. Many recipes are like this. I was more excited by ones that involved direct contact with the fire (e.g. calzones on the grill--though here again I used my own dough recipe and choice of fillings rather than the author's), or relied on your being outside and foraging (nettle chips, barberry compote, fir tree syrup), or involved a truly innovative technique (chicken baked in clay). I think there just weren't enough of these recipes to go around, so the book got filled out with the stovetop ones transferred to the fire. Still, for all that, I did find it genuinely inspiring and enjoyed using it during a recent trip to the mountains.