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Wild Food by Roger Phillips (2016, Hardcover)

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Wild Food : A Complete Guide for Foragers, Hardcover by Phillips, Roger; Hurst, Jacqui (CON); Foy, Nicky (EDT), ISBN 1447249968, ISBN-13 9781447249962, Brand New, Free shipping in the US An authoritative and beautifully illustrated book on wild food and foraging by one of our leading experts.

About this product

Product Identifiers

PublisherPan Macmillan

ISBN-101447249968

ISBN-139781447249962

eBay Product ID (ePID)212687645

Product Key Features

Original LanguageEnglish

Book TitleWild Food

Number of Pages240 Pages

LanguageEnglish

TopicSpecific Ingredients / Vegetables, Specific Ingredients / Fruit, Specific Ingredients / General

Publication Year2016

IllustratorYes

GenreCooking

AuthorRoger Phillips

FormatHardcover

Dimensions

Item Height1.1 in

Item Weight34.6 Oz

Item Length9.9 in

Item Width7.8 in

Additional Product Features

Intended AudienceTrade

Dewey Edition19

Reviews"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, "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

Volume Number1

Dewey Decimal641.6/4 641.6/5

Table Of ContentIntroduction - i: Introduction Unit - 1: Mushrooms Chapter - 1: Chanterelle Chapter - 2: Horn of Plenty Chapter - 3: Cep Porcini Chapter - 4: Morel Chapter - 5: Summer Truffle Chapter - 6: St George's Mushroom Chapter - 7: Parasol Mushroom Chapter - 8: Field Mushroom Chapter - 9: Wood Blewit Chapter - 10: Hedgehog Fungus Chapter - 11: Giant Puffball Chapter - 12: Oyster Mushroom Unit - 2: Flowers for Salads Chapter - 13: Rose Petals Chapter - 14: Dandelion Unit - 3: Seaweed and Salt Marsh Plants Chapter - 15: Marsh Samphire Chapter - 16: Sea Purslane Unit - 4: Vegetables, Leaves and Herbs Chapter - 17: Sea Beet Chapter - 18: Sea Kale Chapter - 19: Stinging Nettle Chapter - 20: Sorrel Chapter - 21: Wild Cabbage Chapter - 22: Fennel Chapter - 23: Wild Thyme Chapter - 24: Mint Unit - 5: Fruit, Berries, Nuts and Roots Chapter - 25: Blackberry Chapter - 26: Elder Chapter - 27: Rowan or Mountain Ash Chapter - 28: Crab Apple Unit - 6: Teas, Beers and Wines Chapter - 29: Elder Section - ii: Further Reading Index - iii: Index

SynopsisWild 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 colour 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 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. '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-Whittingstall, 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.

LC Classification NumberTX811