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A gob-smackingly deluxe tome about eating invasive species deserves a gob-smackingly luxurious bottle of fizz: bright fruit, brioche, cream and sweet-salty nougat. Pop the cork while preparing your next dinner party of whole roasted camel stuffed with goat and pheasant (serve with boiled eggs, rice, roasted nuts and coriander). Bon appétit.
Eat the Problem is the culmination of Kirsha Kaechele's lifelong quest to turn flaw into feature, shit into gold. Over 544 decadent pages, the book is a super-luxe food and art compendium featuring a series of 'recipes' using invasive species—both real and surreal.