Description

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An authoritative and beautifully illustrated book on wild food and foraging by a leading expert

Wild food is all around us, growing in our hedgerows and fields, along river banks and seashores, even on inhospitable moorland. In this definitive book, hundreds of these plants are clearly identified, with color photography and a detailed description. Roger Phillips also gives us fascinating information on how our ancestors would have used the plant as well as including more than 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. lncludes dual measures.

About the Author

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Roger Phillips is an award-winning photographer with a reputation spanning 30 years. The author of 20 books, he has consistently pioneered the use of color photography for the reliable identification of natural history subjects. His other books include Mushrooms and Other Fungi of North America, Perennials: The Definitive Reference, and The Random House Book of Trees of North America and Europe.

Praise For…

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"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