Do Wild Baking
Food, fire and good times.
Tom Herbert
'Staying in the house breeds a sort of insanity, always' – Henry David Thoreau
Cooking outdoors can be a challenge – building your own fire for starters – but the rewards are great: a hearty stew eaten under a starlit sky; grilled mackerel on the beach; ash-baked flatbreads plucked from the glowing embers, torn and shared.
Tom Herbert, a fifth-generation baker and true advocate for this way of life, makes it easy. Armed with your hero ingredients, essential kit, and some kindling, you’ll be inspired to leave the kitchen for an outdoor adventure, even if it's just a short stroll from home.
With over 50 tasty recipes from Beer Bread to Hot Smoked Salmon, Do Wild Baking is a call for a more relaxed, inclusive style of cooking and baking. It’s not just about delicious meals shared, but the conversations ignited, the senses reawakened, and importantly, the memories created.
This paperback purchase includes a free ebook download.
Reviews
Tom makes cooking dinner outside on a fire, or baking amazing bread, seem natural and easy. Simple ingredients become incredible family meals. Tom's cooking is inclusive, inspired, spirited and downright delicious. I’ll be cooking from this book for years.
Anna Jones, cook & bestselling author
When you spend time outside life is better. When you add great food, simply cooked and shared, it’s unforgettable. Tom has mastered this art and now you’ll feast in the wild too!
Alastair Humphreys, author & adventurer
A hymn to conviviality and sharing deliciously simple food with family and friends.
The Idler
Who said cooking can only happen in the kitchen? Tom Herbert shares ways to create meals in the fresh air...and shows you how to use embers, hot stones and buried pots to make tasty treats including sourdough doughnuts and Dutch oven bonfire casseroles.
Country Homes & Interiors
Tom’s Do Lecture
Why good bread needs to be for everyone
Tom Herbert, Crust Crusader and fifth generation baker, on why making bread is more than just flour and water. And why sourdough is going viral.
About the author
Tom is a fifth-generation baker and founder of The Long Table, a community food hall supporting food hubs and local supply chains around Gloucestershire. As a social enterprise, it has grown rapidly since 2018 from serving 50 hot meals a week on site to neighbours, to over 48,000 freshly-cooked frozen meals (with the help of partner kitchens) during lockdowns.
Tom is one half of TV’s Fabulous Baker Brothers. He started baking at the Hobbs House Bakery but more recently has baked with RCK (Refugee Community Kitchen) in Calais and Ujima Bakehouse in Kenya. In addition to baking, he also teaches, writes, presents, and mentors. As an ambassador for the development charity Tearfund (tearfund.org), for whom he has baked around the world, he helps to give people a hand up by sharing skills and knowledge. His dream is to one day bake in space. Tom has been married to Anna since they were very young; they now share their life together with their four children.
Product details
- Published: Sept 2017
- Dimensions: 120 x 178mm
- Extent: 160 pages
- ISBN: 978-1-907974-35-9
- eBook ISBN: 978-1-907974-36-6
Artwork
Colour photography by Jody Daunton & linocut prints by Hannah Cousins
Paper & print details
Paperback editions printed by OZGraf Print on Munken, an FSC-certified paper
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