NETTLE COOKBOOK: Recipes for Foragers and Foodies


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Number: 38
Page 17 of 38

NETTLE COOKBOOK: Recipes for Foragers and Foodies

VIVIAN TUFFNEY    Book Number: 85560    Product format: Hardback

Beautifully produced by London's Natural History Museum following the introduction of their Nettle Days in 2006, these are 35 recipes for dishes which use nettles. Nettles are highly nutritious, being rich in vitamins A, B, C and E together with minerals including iron, and they even have some protein. Young nettle growth is best for cooking, so harvest your crop in the spring: you probably need go no further than the bottom of your garden. The oldest recorded nettle dish in the UK was a nettle dumpling 8,000 years ago, and nettle beer was an ubiquitous household staple in Victorian times. Savoury recipes here include Cashew and Nettle Stuffed Mushrooms, Feta and Nettle Filo Triangles and Nettle Quiche. Nettles can be creamed for a basic soup, or added to other vegetables such as potato or asparagus for a more subtle flavour. Meat dishes that benefit from the addition of nettle include Stuffed Pork in Cider, Spiced Meatballs, Frittata, and Beef Goulash. Sweet Nettle dishes in this collection are Hidgrey Pidgey Scones, Victoria Nettle Sponge and Nettle Ice Cream. Appetisers, drinks, cream of nettle and other soups, spiced meatballs to shortbread, each recipe comes with an exquisite full page colour drawing, making the book a beautiful collection of botanical studies. 80pp.
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Published price: £9.99
Bibliophile price: £4.00


Additional product information

ISBN 9780565093556
Browse these categories as well: Last Chance to buy!, Nature/Countryside, Food & Drink/Cookery

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12 13 14 15 16 - 17 - 18 19 20 21
Number: 38
Page 17 of 38