Outside: Recipes for a Wilder Way of Eating

(Hardback)

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Description

From his rural home overlooking the sea, Gill is perfectly placed to write about open-air cooking, whether it's a simple campfire on the beach or a barbecue in the garden, evoking pictures of summery platters on laden tables, and slow, gentle picnics in fields.

With more people than ever staying at home for their holidays, taking the family camping or walking, as well as meeting friends for picnics and barbecues, it feels like people have rediscovered their love of the outdoors. Gills cooking is, as always, inspired by the changing seasons and encourages us to reconnect with nature and the world around us through the food we eat. So whether you want a bowl of something hearty and warming on a wintry walk, or crave something bright, fresh and zesty to enjoy by the coast in the sunshine, there are recipes to delight everyone, wherever they are.

Reviews

"Gill says that cooking outside doesn't just have to be in the most beautiful place in the world; this is about slowing down anywhere and enjoying the magical simplicity of being outdoors." -Gilly Smith, Cooking the Books

"Outside: Recipes for a Wilder Way of Eating is a thoughtful celebration of the joys of cooking and eating outdoors...Meller's books are always impressive and this one is a keeper." -Jenny Hartin, Eat Your Books

Author Bio

Gill Meller is a chef, award-winning food writer, food stylist and cookery teacher. Gill works closely with Hugh Fearnley-Whittingstall and River Cottage and appears regularly on the celebrated Channel 4 series. He produces recipe videos for the River Cottage food-tube channel and teaches both at the River Cottage Cookery School and internationally. A contributor to the Observer, Guardian, Waitrose Food, Telegraph and Country Living to name but a few, his regular recipe column can be found in the award winning delicious magazine every month. Gill's first book, Gather (2016), won the Fortnum & Mason Award for Best Debut Food Book, and both Time(2018) and Root, Stem, Leaf, Flower (2020) were nominated for the Guild of Food Writers Cookbook of the Year. He is also the author of the River Cottage Handbook on Outdoor Cooking.