The fields, woods, hedgerows, coasts, gardens and even wastelands of Britain and northern Europe are home to an abundant supply of edible plants that are good to eat raw, cooked as a meal in themselves or used as a culinary ingredient in a variety of dishes. Food from the Wild is a practical field guide to over 250 species of fruits, nuts and seeds, flowers, plant leaves, herbs, roots, seaweeds and fungi found in Britain and northern Europe. Each entry gives detailed information on size, appearance, occurrence, habitat and instructions on preparation cooking, One or more accurately drawn yet stunning artworks accompany the text to aid identification when out in the field. An introduction covers the methods used to preserve and store each edible foodstuff. The fungi section carries its own introduction, which gives more indepth detail on how to identify, cook and store this species, with a section on confusion species. Food from the Wild provides everything you need to know to collect and gather edible produce available in the wild in one stunning volume.
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About the Author
Ian Burrows has a degree in Biological Sciences and a Ph.D in microbiology. He was a lecturer in microbiology at the University of Papua New Guinea for ten years and now runs his own business, taking people out on birdwatching and general natural history and wild food identification tours in East Anglia.
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