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Wild Food
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An authoritative and beautifully illustrated book on wild food and foraging by one of our leading experts.

Table of Contents

    • Introduction - i: Introduction
  • Unit - 1: Mushrooms
  • Chapter - 1: Chanterelle
  • Chapter - 2: Horn of Plenty
  • Chapter - 3: Cep Porcini
  • Chapter - 4: Morel
  • Chapter - 5: Summer Truffle
  • Chapter - 6: St George's Mushroom
  • Chapter - 7: Parasol Mushroom
  • Chapter - 8: Field Mushroom
  • Chapter - 9: Wood Blewit
  • Chapter - 10: Hedgehog Fungus
  • Chapter - 11: Giant Puffball
  • Chapter - 12: Oyster Mushroom
  • Unit - 2: Flowers for Salads
  • Chapter - 13: Rose Petals
  • Chapter - 14: Dandelion
  • Unit - 3: Seaweed and Salt Marsh Plants
  • Chapter - 15: Marsh Samphire
  • Chapter - 16: Sea Purslane
  • Unit - 4: Vegetables, Leaves and Herbs
  • Chapter - 17: Sea Beet
  • Chapter - 18: Sea Kale
  • Chapter - 19: Stinging Nettle
  • Chapter - 20: Sorrel
  • Chapter - 21: Wild Cabbage
  • Chapter - 22: Fennel
  • Chapter - 23: Wild Thyme
  • Chapter - 24: Mint
  • Unit - 5: Fruit, Berries, Nuts and Roots
  • Chapter - 25: Blackberry
  • Chapter - 26: Elder
  • Chapter - 27: Rowan or Mountain Ash
  • Chapter - 28: Crab Apple
  • Unit - 6: Teas, Beers and Wines
  • Chapter - 29: Elder
    • Section - ii: Further Reading
    • Index - iii: Index

About the Author

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.

Reviews

"I can safely say that if I hadn't picked up this book some 20 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-Whittingstal, author, The River Cottage Meat Book"

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