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Wild Garlic, Gooseberries and Me

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Whether creating a restaurant masterpiece or foraging in hedgerows and woods, the author searches for a new connection between food, people, and land. Divided into four themed chapters, It's a Green Thing, Wild Pickings, Nature and Nurture, and Growing in the Dark, each include information and anecdotes about the vegetables that they feature as well as many delicious Whether creating a restaurant masterpiece or foraging in hedgerows and woods, the author searches for a new connection between food, people, and land. Divided into four themed chapters, It's a Green Thing, Wild Pickings, Nature and Nurture, and Growing in the Dark, each include information and anecdotes about the vegetables that they feature as well as many delicious recipes. There are simple salads and soups as well as more challenging main meals and mouth-watering desserts. Recipes include: Fresh Tagliolini with Abyssinian Cabbage, Pine Nuts & Sheep's Dressing; Courgette Flower, Pea and Chive Risotto; Samphire Tempura with Coriander Dressing; Sea Spinach, Potato and Hazelnut Pancakes; Braised Celeriac Gratin of Chestnuts and Blue Cheese with Red Wine Sauce. Stunning images of the landscape, the food, and the finished recipes complete this delightful read and unique recipe book.


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Whether creating a restaurant masterpiece or foraging in hedgerows and woods, the author searches for a new connection between food, people, and land. Divided into four themed chapters, It's a Green Thing, Wild Pickings, Nature and Nurture, and Growing in the Dark, each include information and anecdotes about the vegetables that they feature as well as many delicious Whether creating a restaurant masterpiece or foraging in hedgerows and woods, the author searches for a new connection between food, people, and land. Divided into four themed chapters, It's a Green Thing, Wild Pickings, Nature and Nurture, and Growing in the Dark, each include information and anecdotes about the vegetables that they feature as well as many delicious recipes. There are simple salads and soups as well as more challenging main meals and mouth-watering desserts. Recipes include: Fresh Tagliolini with Abyssinian Cabbage, Pine Nuts & Sheep's Dressing; Courgette Flower, Pea and Chive Risotto; Samphire Tempura with Coriander Dressing; Sea Spinach, Potato and Hazelnut Pancakes; Braised Celeriac Gratin of Chestnuts and Blue Cheese with Red Wine Sauce. Stunning images of the landscape, the food, and the finished recipes complete this delightful read and unique recipe book.

30 review for Wild Garlic, Gooseberries and Me

  1. 5 out of 5

    Zanna

    Nice creative recipes, great if you have a box scheme, allotment, garden or friend supplying you with exotic veg. Otherwise, prepare to sub-in! Pistachio and lavender brulee (easily veganised) gets 6 out of 5 stars. But the book is too wordy. I never bothered to read the 'stories' that come between recipes.

  2. 5 out of 5

    Ruth Brumby

    While clearly not, and not intending to be great literature, this book is excellently written as a reflection on vegetables, cooking, growing, place and the web of relationships amongst them. His voice and personality come across, the book is well structured and the ideas are interesting.

  3. 4 out of 5

    ErinG

    Interesting book if you like vegetables [which I do}. Author is the owner of Ireland's most famous vegetarian restaurants. He explains in detail his love of vegetables, discussing some that may be difficult to find in the US. Recipes are yummy sounding. We were fortuante to stay in Ireland with his grower, who is prominantly featured in the book - He cooked us a fantastic dinner, so we are anxious to try the receipes.

  4. 5 out of 5

    Chris

    Lovely stories, complex and intricate recipes, and a good resource for any fan of vegetables!

  5. 5 out of 5

    Jenna (Falling Letters)

    Interesting reading, but for me not very practical. A few recipes I noted, though most are not to my taste.

  6. 4 out of 5

    Mabh

    I love the narrative style, and the mix of memories and recipes. The way the book is split into the different sections works well too. Very enjoyable.

  7. 4 out of 5

    Mardel Fehrenbach

  8. 4 out of 5

    Sophia

  9. 5 out of 5

    Brian Ledford

  10. 4 out of 5

    Louise Warman

  11. 5 out of 5

    Leah German

  12. 4 out of 5

    ellen

  13. 4 out of 5

    Eva

  14. 5 out of 5

    Liz Winn

  15. 5 out of 5

    Aleksander Jaromin

  16. 5 out of 5

    Alicia

  17. 4 out of 5

    Cheryl

  18. 4 out of 5

    Eryn

  19. 4 out of 5

    Jason Peters

  20. 4 out of 5

    Roz Dibley

  21. 5 out of 5

    Heidi

  22. 4 out of 5

    Fiona

  23. 5 out of 5

    Wdp

  24. 5 out of 5

    Diane

  25. 4 out of 5

    Oliver

  26. 4 out of 5

    Colette

  27. 4 out of 5

    Merriman Lyon

  28. 4 out of 5

    Jenny

  29. 5 out of 5

    keiko

  30. 5 out of 5

    Dunkthebiscuit Kendrick

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