Wild food : a complete guide for foragers / Roger Phillips ; assisted by Jacqui Hurst ; edited by Nicky Foy ; Designed by Sue Casebourne.

By:

Phillips, Roger, 1932- [author.]

Material type: Text

TextPublication details: London Macmillan, 2014.Description: 240 pages : colour illustrations ; 26 cmISBN:

9781447249962 (hardback)
1447249968 (hardback)

Subject(s):

DDC classification:

641.64 PHI

Summary: 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 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.

Holdings
Item type	Current library	Call number	Copy number	Status	Date due	Barcode
Standard Loan	Moylish Library Main Collection	641.64 PHI (Browse shelf(Opens below))	1	Available		39002100481606

Enhanced descriptions from Syndetics:

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 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

Originally published: 1983.

Includes bibliographical references and index.

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 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.

Author notes provided by Syndetics

Roger Phillips is an award-winning photographer with a reputation spanning thirty years. The author of twenty books, he has consistently pioneered the use of colour photography for the reliable identification of natural history subjects. An acknowledged expert on mushrooms and wild food, he has influenced a generation of British chefs.