The Wild Gourmets

More about the book

Guy Grieve and Thomasina Miers are on a mission—to travel the length of Britain, subsisting off the land. They will hunt, fish, scavenge, beg, borrow, and barter; they will live like paupers, but dine like kings. First of all, Guy passes on the secrets of a good camp, including vital skills such as erecting a wall tent, tying failsafe knots, purifying water naturally, and getting a campfire going under the soggiest conditions—accompanied by diagrams to help you on your way. He then shows how to track down and prepare the finest raw ingredients—pheasants, rabbits, and other feathered or furred game; crabs, seaweed, and the bounty of the seashore; mackerel, trout, and other watery quarry; and the best wild herbs, berries, and fungi. Armed with some rudimentary supplies and a great deal of ingenuity, Tommi rustles up amazing feasts, and the book is packed with more than 100 delicious recipes, ranging from warm beetroot and pigeon salad to rabbit, apple, and cider stew; pan-fried scallops with samphire and dandelion to mackerel ceviche; and nettle vichyssoise to chestnut and blackberry cream pot—all of which tastes every bit as wonderful eaten at a kitchen table. Beautifully illustrated with color photography and charming illustrations, this book is destined to be the first step of your own wild food adventure.