ANTONIO CARLUCCIO GOES WILD. By Antonio Carluccio.

2001 1st edition. 4to (218 x 272mm). Pp224. Colour photographs by William Shaw throughout. Maroon boards, spine titled in silver-gilt.

Uncomplicated foraging for the cook rather than the survivalist with practical, authentic Italian recipes for each of the wild plant species discussed. "Carluccio revels in the natural bounty of the woods, fields, hedgerows and seashore." Some sixty wild plants, fungi, fish species, shellfish and game animals are described, with a brief history, aids to identification, where and how to gather, and how to prepare them. Each one is accompanied by a recipe or two - 120 original dishes in total, often very simple in the Italian tradition and all satisfyingly delicious, using these fresh ingredients not cultivated by man. A section each on, borage, hop shoots, sorrel, sea kale, marsh thistle, marsh samphire, dandelion, fat hen, lamb's lettuce, stinging nettle, rocket, ramsons (wild garlic), rosemary, wild fennel, marjoram and oregano, horse radish, mint, bilberries, raspberries, blackberries, elder flowers and berries, wild strawberries, sweet chestnuts, crab apples, hazelnut, walnuts, ceps / penny buns, chanterelles, wood blewits, oyster mushrooms, morel, beefsteak fungus, St. George's mushrooms, truffle, Judas Ear mushrooms, juniper berries, pine kernels, capers, prickly pears, mussels, wild salmon, limpets, trout, crabs, eels, crayfish, carp, pike, shrimps and prawns, wild rabbits, hares, pheasant, grouse, partridge, wood pigeons, quail, venison.