The Forager Handbook
A Guide to the Edible Plants of Britain
Published on 2. July 2009
Book
Hardback
416 pages
978-0-09-191363-2 (ISBN)
Description
Miles Irving, an internationally renowned wild foods expert who has worked with some of the world's best chefs, reveals the how, why, what and where of foraging - lost art and way of life that is becoming increasingly popular as more and more of us pursue an eco-friendly, cost - effective and sustainable lifestyle. This ground-breaking handbook, complete with over 300 stunning photographs, tells you how to recognise the rich variety of wild food that surrounds us.
'Nature lovers and foodies alike will be overjoyed by this. Combining recipes and folklore, it's a great book for our time' -- The Independent On Sunday
'The definitive guide to foraging in the UK' -- Wall Street Journal
'A unique and authentic guide, assiduously researched, packed with information and enlivened with anecdotes' -- Country Kitchen
'The best on the market' -- ***** Reader review
'Superb' -- ***** Reader review
'Incredibly informative, wide ranging and precise. Very useful' -- ***** Reader review
'Wonderful' -- ***** Reader review
'Totally awesome' -- ***** Reader review
'Marvellous' -- ***** Reader review
'A gem' -- ***** Reader review
*******************************************************************************************************
DISCOVER A SECRET WORLD OF EDIBLE POSSIBILITIES - ALL FREELY AVAILABLE...
From wasteground to woodland, from clifftop to coastland, edible plants flourish year in, year out. Spring is when wild garlic flourishes in shady woodlands; summer is the time for marsh samphire in the salt-marshes; autumn heralds an abundance of fruits and nuts. Many of these plants - nettles, dandelions, fat hen, sorrel - grow so profusely they are considered a nuisance. Yet they offer fantastic food possibilities and are rich in nutrients.
Assiduously researched, packed with information and enlivened with anecdotes and more than 330 photographs, The Forager Handbook marks the way forward for the future of British food.
With recipes from award winning chefs, including Sam and Sam Clark, Mark Hix and Richard Corrigan, and coverage of techniques like drying, pickling and making cordials, this book will take readers on a voyage of discovery.
Foraging was something our ancestors did instinctively - this book truly connects us with our past and our future.
'Nature lovers and foodies alike will be overjoyed by this. Combining recipes and folklore, it's a great book for our time' -- The Independent On Sunday
'The definitive guide to foraging in the UK' -- Wall Street Journal
'A unique and authentic guide, assiduously researched, packed with information and enlivened with anecdotes' -- Country Kitchen
'The best on the market' -- ***** Reader review
'Superb' -- ***** Reader review
'Incredibly informative, wide ranging and precise. Very useful' -- ***** Reader review
'Wonderful' -- ***** Reader review
'Totally awesome' -- ***** Reader review
'Marvellous' -- ***** Reader review
'A gem' -- ***** Reader review
*******************************************************************************************************
DISCOVER A SECRET WORLD OF EDIBLE POSSIBILITIES - ALL FREELY AVAILABLE...
From wasteground to woodland, from clifftop to coastland, edible plants flourish year in, year out. Spring is when wild garlic flourishes in shady woodlands; summer is the time for marsh samphire in the salt-marshes; autumn heralds an abundance of fruits and nuts. Many of these plants - nettles, dandelions, fat hen, sorrel - grow so profusely they are considered a nuisance. Yet they offer fantastic food possibilities and are rich in nutrients.
Assiduously researched, packed with information and enlivened with anecdotes and more than 330 photographs, The Forager Handbook marks the way forward for the future of British food.
With recipes from award winning chefs, including Sam and Sam Clark, Mark Hix and Richard Corrigan, and coverage of techniques like drying, pickling and making cordials, this book will take readers on a voyage of discovery.
Foraging was something our ancestors did instinctively - this book truly connects us with our past and our future.
Reviews / Votes
Nature lovers and foodies alike will be overjoyed by this. Combining recipes and folklore, it's a great book for our time. * The Independent On Sunday * The definitive guide to foraging in the UK. * Wall Street Journal * A unique and authentic guide, assiduously researched, packed with information and enlivened with anecdotes. * Country Kitchen * The most up-to-date book on wild plants of Britain. Irving has produced a book that rivals Mabey's Food For Free and personally I feel it surpasses it... I would rate The Forager Handbook as one of the best [of its kind] in publication. * eatweeds.co.uk *More details
Language
English
Place of publication
London
United Kingdom
Publishing group
Ebury Publishing
Illustrations
50
Dimensions
Height: 254 mm
Width: 195 mm
Thickness: 35 mm
Weight
1216 gr
ISBN-13
978-0-09-191363-2 (9780091913632)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Person
Miles Irving has been seeking out and selling foraged produce for over 10 years. Among the top British restauranteurs who sell the fruit, vegetables and herbs Miles delivers to their doors are Jamie Oliver, Richard Corrigan, Mark Hix, Sam and Sam Clark. Miles lives near Canterbury and has his own company, Forager.