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“He writes with such interest that it is hard to imagine that the actual discovery can be more attractive than reading his accounts. ...[This book] is a treasure. It is beautifully produced, designed, and illustrated.” - John Carey, The Sunday Times
WINNER OF THE GUILD OF FOOD WRITERS AWARD FOR BOOK OF THE YEAR 2020
WINNER OF THE WOODLANDS AWARDS FOR BEST WOODLAND BOOK OF THE YEAR 2020
Look out of your window, walk along a dirt path or go to the beach in Great Britain, and you will surely see many wild varieties that you can take with you and eat. From dandelions in spring to sloe berries in autumn, through wild garlic, samphire, chanterelle mushrooms, and even sea kale, our countryside is filled with edible delights in all seasons.
John Wright is the country’s leading expert on foraging and brings decades of experience, including his career as a forager at River Cottage, to this seasonal guide. Month by month, he shows us which varieties can be found and where, how to recognize them, as well as how to store, use, and cook them. You will learn the stories behind the Latin names, the best way to tap a birch tree, and how to fry a winkle, make wild rose syrup, and cook hop omelette.
Fully illustrated throughout, with tips on equipment, preservation instructions, and what to avoid, this is an essential guide for anyone interested in wild food, whether they want to explore the outdoors or are happier foraging from their couch.
Pages: 400, Publication Year: 0604, Dimensions: 12.6x12.6cm
Manufacturer
- Author
- John Wright
- Publisher
- Profile
- Type
- Environmental Sciences
- Language
- English
- Subtitle
- A Seasonal Guide to Nature's Wild Harvests
- Cover
- Soft
- Release Date
- -
- Dimensions
- -
- ISBN-13
- 9781781256220
Important information
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