WILD FOOD: A COMPLETE GUIDE FOR FORAGERS. By Roger Phillips.

(1983) 2014 revised edition. 4to (196 x 252mm). Pp240. Colour photographs throughout, bibliography. Matt pictorial boards, issued without a dust-wrapper.

"A unique photographic guide to finding, cooking and eating wild plants, mushrooms and seaweed." A terrifically good book. What to collect, where and when to look, and of course many ways of cooking what you have collected - a classic. "Roger Phillips is one of our leading experts on wild food and mushrooms. He has been foraging for decades and has influenced a generation of British chefs. Now, in this beautifully illustrated and authoritative book, he identifies hundreds of edible plants growing all around us, in our hedgerows, woodlands and fields, along river banks and seashores, even on inhospitable moorland. Roger gives fascinating information on how our ancestors would have used the plands, and includes over 150 delicious recipes for food and drink, from bilberry muffins to blackberry and apple jam, from red clover wine to watercress soup. Including berries, herbs and salad leaves, mushrooms, wild vegetables, seaweed and even bark, Wild Food 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. Chapters include: Mushrooms; Flowers for salads; Seaweed and salt marsh plants; Vegetables, leaves and herbs; Fruit, berries, nuts and roots; Teas, beers and wines.