'This book is SO good! Anybody going camping, staying local, this
is an absolute MUST!' Zoe Ball, Radio 2 'I LOVE THIS BOOK' Chris
Evans, Virgin Radio Breakfast Show 'Wilderness Chef is a poetic
meditation on escape and cooking elegant food in the wild' Phil
Robinson, The Times 'This cookbook should be your top pick for
flavoursome food in the open air' METRO 'Packed with ideas and
simple, tasty and largely healthy [food]' i newspaper 'Ingenious
ways to conjure a feast whether you're out camping, on a long hike
or enjoying a day at the beach' The Sun The first cookbook from
outdoors legend Ray Mears, Wilderness Chef shows you how to cook
delicious, flavoursome food in the open air, whether in the
wilderness or your own garden. Ray Mears has spent his life
travelling the world, living with and learning from trackers,
adventurers and indigenous peoples in the desert, the rainforests
and the Arctic north. In this book he shares a delicious array of
his most popular recipes, tried-and-tested for all levels of skill
and in all conditions whether in the garden or the wild, from quick
and tasty meals to opulent gourmet feasts. Opening with advice on
setting up your outdoor kitchen, Ray shows how to light a fire,
cook in ashes and leaves, steam, smoke and build a simple ground
oven. He then shares his fabulous and enjoyable recipes, including:
- easy ideas that children and grownups can try (campfire s'mores,
wilderness hot dog, egg on a stick) - gourmet meals (Italian
hunter's rabbit, succulent split-stick roasted salmon) - recipes
learned from bushmen and indigenous peoples (potjiekos, canoe
country pancakes, fragrant and intense Gurkha curry) Woven
throughout are colourful stories of Ray's cooking around the world,
from baking a birthday cake using ingredients sourced in the
rainforest, to pulling a giant Emu leg drumstick out of a ground
oven built by a Pitjantjatjara elder in the Central Australian
desert. Gather round an open fire. Share delicious food inspired by
the outdoors and infused with age-old wisdom. This is living. This
is the way of the wilderness chef.
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