In this delightful wild food cookbook daily forager Robin Harford covers over 35 plants with simple, easy to prepare recipes you can create in your kitchen.
Each plant is beautifully illustrated with a Victorian botanical woodblock print.
Having foraged for his daily supper for over ten years, these recipes come directly from his kitchen and have been field-tested by hundreds of people on his foraging courses making this wild food recipe book perfect for foraging enthusiasts everywhere.
WHAT PREVIOUS CUSTOMERS SAID
I just LOVE your book! It’s a challenge to learn to identify the edible plants, but it’s even more of a challenge to find out how to cook them and make them part of a regular diet. – Kathy Owen
I have always loved the perfume of Meadowsweet, and although it does not grow wild in many places here, it is cultivated in many gardens, including mine, and I look forward to a summer sorbet! There is a good range of plants and fruits in the book, and it has inspired me to experiment with what is available. – Margaret Stevenson
Along with other classics in the ‘field’, this serves as a great – up-to-date collection of ethical foraging wisdom, recipes and the sheer joy of being in touch with the land that so few of us enjoy. – Andrew Tomlinson
It’s so refreshing to see real thought has gone into the recipes featured, using the wild foods we forage as a real ingredient rather than a simple addition into a recipe just to say that it is made with wild food! So often these type of books offer vague lists of what you can and can’t eat and little more. – Paul Lio
I’ve been trying out various recipes from Robin’s website for a number of years now and enjoyed success every time! Having this guide is a MUST HAVE for any forager or wild food enthusiast out there. – Pete Fillery
ABOUT THE AUTHOR
Robin Harford established his wild food foraging school in 2008. His foraging courses were recently voted #1 in the country by BBC Countryfile.
Robin is also the creator of eatweeds.co.uk, which is listed in The Times Top 50 websites for food and drink.
He has travelled extensively documenting and recording the traditional and local uses of wild food plants in indigenous cultures, and his work has taken him to Africa, India, SE Asia, Europe and the USA.