Wild Food
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Wild Food : A Complete Guide for Foragers

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Description

'I can safely say that if I hadn't picked up this book some twenty years ago I wouldn't have eaten as well, or even lived as well, as I have. It inspired me then and it inspires me now' Hugh Fearnley-Whittingstal Wild food is all around us, growing in our hedgerows and fields, along river banks and seashores, even on inhospitable moorland. In Roger Phillips and Martyn Rix's Wild Food, hundreds of these plants are clearly identified, with colour photography and a detailed description. This definitive guide also gives us fascinating information on how our ancestors would have used the plant as well as including over 100 more modern recipes for delicious food and drinks. From berries, herbs and mushrooms to wild vegetables, salad leaves, seaweed and even bark, this book will inspire you to start cooking with nature's free bounty.show more

Product details

  • Hardback | 240 pages
  • 196 x 248 x 28mm | 1,019.98g
  • Pan MacMillan
  • MACMILLAN
  • London, United Kingdom
  • English
  • Revised
  • Main Market Ed.
  • 1447249968
  • 9781447249962
  • 6,773

About Roger Phillips

In 1975 Roger Phillips began his life's major work of photographing and publishing pictures of the world's garden plants. He set out to develop an encyclopedic collection of books to show the difference between plants as diverse as mosses, roses and annuals. His first book, Wild Flowers of Britain (1977), was a huge success, selling 400,000 copies in the first year. He has since written numerous additional volumes (often with his co-author Martyn Rix) selling over six million copies worldwide. Roger has written and presented two major six-part TV series on gardening (BBC & Channel 4). Famed for his ebullient personality and garish red glasses, he has become a well-recognized figure in the world of gardening.show more

Review quote

"I can safely say that if I hadn't picked up this book some 20 years ago I wouldn't have eaten as well, or even lived as well, as I have. It inspired me then and it inspires me now." Hugh Fearnley-Whittingstal, author, The River Cottage Meat Book"show more

Table of contents

Introduction - i: IntroductionUnit - 1: MushroomsChapter - 1: ChanterelleChapter - 2: Horn of PlentyChapter - 3: Cep PorciniChapter - 4: MorelChapter - 5: Summer TruffleChapter - 6: St George's MushroomChapter - 7: Parasol MushroomChapter - 8: Field MushroomChapter - 9: Wood BlewitChapter - 10: Hedgehog FungusChapter - 11: Giant PuffballChapter - 12: Oyster MushroomUnit - 2: Flowers for SaladsChapter - 13: Rose PetalsChapter - 14: DandelionUnit - 3: Seaweed and Salt Marsh PlantsChapter - 15: Marsh SamphireChapter - 16: Sea PurslaneUnit - 4: Vegetables, Leaves and HerbsChapter - 17: Sea BeetChapter - 18: Sea KaleChapter - 19: Stinging NettleChapter - 20: SorrelChapter - 21: Wild CabbageChapter - 22: FennelChapter - 23: Wild ThymeChapter - 24: MintUnit - 5: Fruit, Berries, Nuts and RootsChapter - 25: BlackberryChapter - 26: ElderChapter - 27: Rowan or Mountain AshChapter - 28: Crab AppleUnit - 6: Teas, Beers and WinesChapter - 29: ElderSection - ii: Further ReadingIndex - iii: Indexshow more

Rating details

8 ratings
4.75 out of 5 stars
5 75% (6)
4 25% (2)
3 0% (0)
2 0% (0)
1 0% (0)
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