Outdoor Cooking: River Cottage Handbook No.17
Outdoor Cooking: River Cottage Handbook No.17
Outdoor Cooking is the 17th Book in the River Cottage Handbook series.
Written by Gill Meller, he explains every aspect of cooking out in the open.
Gill Meller is a chef, writer, food stylist and cookery teacher. He has been part of the River Cottage team for more than 12 years, working closely with Hugh Fearnley-Whittingstall. Gill is the author of two books in the River Cottage Handbook series, Pigs & Pork and Outdoor Cooking, and is also the author of two solo cookbooks, Gather and Time. He lives in Dorset with his family.
He will take you back to basics with a guide to building the perfect fire, and reinvigorate your summer barbecue by cooking bread on it, grilling Indian-style kebabs, smoking fish or roasting succulent joints of meat.
You can also find out how to make the most of a pizza oven or Kamado-style clay barbecue (popularised by the Big Green Egg) and, if you're feeling adventurous, there are comprehensive instructions for spit roasting larger pieces of meat or making a smouldering earth oven.
A selection of included recipes to wet your appetite:
With an introduction by Hugh Fearnley-Whittingstall and plenty of mouth-watering photographs, this book will rekindle your passion for the great outdoors and spark new ideas for creative cooking in the wild.
A selection of included recipes to wet your appetite:
- Pit baked leg of Lamb
- Fire roast Mackerel
- Ember Baked Autumn Salad
- Ember-cooked Steak
- Autumn Vegetable Pit bake
- Baked Peaches with Thyme
An ideal books for chefs and outdoor lovers alike, full of inspiration to make outdoor cooking more exciting!
Outdoor Cooking: River Cottage Handbook No.17
Outdoor Cooking is the 17th Book in the River Cottage Handbook series.
Written by Gill Meller, he explains every aspect of cooking out in the open.
Gill Meller is a chef, writer, food stylist and cookery teacher. He has been part of the River Cottage team for more than 12 years, working closely with Hugh Fearnley-Whittingstall. Gill is the author of two books in the River Cottage Handbook series, Pigs & Pork and Outdoor Cooking, and is also the author of two solo cookbooks, Gather and Time. He lives in Dorset with his family.
He will take you back to basics with a guide to building the perfect fire, and reinvigorate your summer barbecue by cooking bread on it, grilling Indian-style kebabs, smoking fish or roasting succulent joints of meat.
You can also find out how to make the most of a pizza oven or Kamado-style clay barbecue (popularised by the Big Green Egg) and, if you're feeling adventurous, there are comprehensive instructions for spit roasting larger pieces of meat or making a smouldering earth oven.
A selection of included recipes to wet your appetite:
With an introduction by Hugh Fearnley-Whittingstall and plenty of mouth-watering photographs, this book will rekindle your passion for the great outdoors and spark new ideas for creative cooking in the wild.
A selection of included recipes to wet your appetite:
- Pit baked leg of Lamb
- Fire roast Mackerel
- Ember Baked Autumn Salad
- Ember-cooked Steak
- Autumn Vegetable Pit bake
- Baked Peaches with Thyme
An ideal books for chefs and outdoor lovers alike, full of inspiration to make outdoor cooking more exciting!
$24.00
Outdoor Cooking: River Cottage Handbook No.17—
$24.00
Description
Outdoor Cooking: River Cottage Handbook No.17
Outdoor Cooking is the 17th Book in the River Cottage Handbook series.
Written by Gill Meller, he explains every aspect of cooking out in the open.
Gill Meller is a chef, writer, food stylist and cookery teacher. He has been part of the River Cottage team for more than 12 years, working closely with Hugh Fearnley-Whittingstall. Gill is the author of two books in the River Cottage Handbook series, Pigs & Pork and Outdoor Cooking, and is also the author of two solo cookbooks, Gather and Time. He lives in Dorset with his family.
He will take you back to basics with a guide to building the perfect fire, and reinvigorate your summer barbecue by cooking bread on it, grilling Indian-style kebabs, smoking fish or roasting succulent joints of meat.
You can also find out how to make the most of a pizza oven or Kamado-style clay barbecue (popularised by the Big Green Egg) and, if you're feeling adventurous, there are comprehensive instructions for spit roasting larger pieces of meat or making a smouldering earth oven.
A selection of included recipes to wet your appetite:
With an introduction by Hugh Fearnley-Whittingstall and plenty of mouth-watering photographs, this book will rekindle your passion for the great outdoors and spark new ideas for creative cooking in the wild.
A selection of included recipes to wet your appetite:
- Pit baked leg of Lamb
- Fire roast Mackerel
- Ember Baked Autumn Salad
- Ember-cooked Steak
- Autumn Vegetable Pit bake
- Baked Peaches with Thyme
An ideal books for chefs and outdoor lovers alike, full of inspiration to make outdoor cooking more exciting!
