- Publisher: Collins
- Format: Paperback | 240 pages
- Dimensions: 82mm x 116mm x 16mm | 60g
- Publication date: 2 August 2004
- Publication City/Country: London
- ISBN 10: 0007183038
- ISBN 13: 9780007183036
- Illustrations note: 130 col illus
- Sales rank: 4,294
The ideal portable companion, the world-renowned Collins Gem series returns with a fresh new look and updated material. This is the perfect pocket guide for aspiring foragers. Over 100 edible plants are listed, fully illustrated and described, together with recipes and other fascinating details on their use throughout the ages. Practical advice on how to pick along with information on countryside laws and regulations on picking wild plants helps you to plan your foray with a feast in mind. This is the ideal book for both nature lovers and cooks keen to enjoy what the countryside has to offer.
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Richard Mabey is a naturalist and award-winning author and journalist. He won wide acclaim on the publication of the original Food for Free in 1972 - which has never been out of print since - and again with the publication of the full-colour edition in 1989. Among his many other acclaimed publications are Gilbert White (Whitbread Biography of the Year) and the ground-breaking, award-winning best-seller Flora Britannica. He collaborated with Mark Cocker on Birds Britannica, and his book Nature Cure, described as 'a brilliant, candid and heartfelt memoir', was shortlisted for four prestigious prizes. He is an active member of national and local conservation groups and lives in Norfolk.
By Beardy Boy 27 Feb 2009
What an amazing book.
I never realised how many weeds in the garden and the fields were edible.
One of my favourite plants, Comfrey, is edible. A recipie in the book is to deep fry it in batter. I am dying to try that once the comfrey in my garden is big again in the spring.
Did you know you can make a "coffee" from dandelion root? Well you do now. Can't wait to try that one either.
It's all the fruiting berries in the book I like plus all the edible mushrooms at the back.
Love this book.