Hugh Fearlessly Eats It All

Hugh Fearlessly Eats It All

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'It has been said that I will eat anything. That is, of course, nonsense. A fried egg that still has a pool of runny egg white clinging to the yolk is a definite no-no. Still, I must admit that it was with some pride that I read, in one review of my series A Cook on the Wild Side, that I had been given the sobriquet qHugh Fearlessly Eatsitallq...' For almost two decades Hugh has been writing about food in all its guises. To some, his concept of 'good eating' might seem a bit skewed - he'd always bypass a McBurger in favour of a squirrel sandwich, and make a detour for fresh road kill - but to others he is a shining and shaggy beacon of good sense in a food world gone mad. Armed with a broad mind, a quick wit and a ready appetite, Hugh covers almost every area of global food culture, whether singing the praises of offal; playing 'poisson roulette' with the deadly fugu fish in Tokyo; analysing the tea-dunking qualities of some classic British biscuits; or reminding us that a reindeer isn't just for Christmas, but tasty all year round.The following article put me on record as being prolegalisation (of cannabis), during the Independent on Sundaya#39;s ... Hash brownies Makes approximately 12 brownies 115g/4oz unsalted butter; 2a€“4g/1a„8a€“1/16 oz hash (depending on theanbsp;...

Title:Hugh Fearlessly Eats It All
Author:Hugh Fearnley-Whittingstall
Publisher:A&C Black - 2011-05-15


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