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Wild and Free: Cooking From Nature
Wild food is growing in abundance all around us on hedgerows and
hillsides free for the taking. Throughout most of the
world wild food foraging is a way of life that has been handed
down from generation to generation, but in our modern way of
life the wild food knowledge and skills that our not-so-distant
ancestors cherished have all but disappeared.
'Wild and Free', first published in 1978 was written by husband
and wife team Cyril and KitÓ Céirín.
Through their love of folklore and tradition they collected many
recipes and skills needed to utilize the hedgerow harvest.
'Wild and Free' is the classic guide to wild herbs, plants and fruits which has inspired a
generation.
Find out how to make jams, soups, desserts, syrups, liqueurs, wines. Tips and advice on the harvesting,
drying and preserving of 22 of our more easy to find wild foods.
Together with folklore and original illustrations,
there are 100 Recipes and a month-by-month guide describing how these plants can be used and preserved throughout the year.
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Now, with a
new Introduction by Sally McKenna, one of Ireland's
leading food critics makes this not just a cookery book
but an attractive collection of information about all
the foods we can find for free.
Where are you buying from? |
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The Outlandish World of the Burren |
Die sonderbare Welt des Burren | The
Road to Lisdoonvarna
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