A COOK ON THE WILD SIDE: THE INDISPENSABLE GUIDE TO COLLECTING AND COOKING WILD FOOD. By Hugh Fearnley-Whittingstall.

1997 1st edition. 4to (195 x 252mm). Ppii,188. Colour photographs throughout, bibliography. Pictorial laminated boards.

An extensive and fully illustrated guide to the gathering and cooking of wild food written by nomadic chef and all-round adventurer Hugh Fearnley-Whittingstall. "Over 300 recipes and cooking ideas, including all of those featured in [the author's first two television series]: extensive field guides to over 100 of the most worthwhile edible and wild plants, animals, fish, fruits, flowers and fungi: over 70 colour photographs to aid identification: alternative ingredients for 'armchair foragers'". "Among them are such original and exciting dishes as Mussel and Sea Beet Gratin, Hare with Elderberry Wine, Wild Mushroom Risotto, Chanterelles with Milk and Wood Sorrel, Blaeberry Crumble Tart and Blackberry Whisky... With over 70 photographic illustrations to aid identification, Hugh explains when and where to find, and how to collect and prepare, all the edible plants, fungi and creatures featured in both series, and many more besides." A terrifically good book which is readably written and packed with useful information and good pictures.