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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.
The Outlandish World of the Burren | Die sonderbare Welt des Burren | The Road to Lisdoonvarna |
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