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Natures free bounty - books to help you take advantage
We've rated
them on the basis of how useful we find them. Following the link to to Amazon
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The Easy Wild Food Guide
By: Neil Fletcher
As interest in natural food and authentic recipes grows, people are increasingly turning to fields and hedgerows, woodlands and the seashore as sources of ingredients which can bring the taste of wild food back into their kitchens. This book gives accurate descriptions of plants with good illustrations to aid identification. Highly recommended.
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Edible Wild Plants & Herbs: A Compendium of Recipes and Remedies
By: Pamela Michael
Edible Wild Plants and Herbs is both a cookbook and field guide to the identification and use of foodstuffs from the wild. There are almost 400 recipes covering nearly 100 different plant varieties and the illustrations, drawn from life by one of the country's leading botanical artists, show the edible parts of the plants at their peak time for picking. In addition there is a calendar indicating what plants to look for at each season of the year, information on where the plants are found and how to identify them.
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Food for Free (Collins GEM)
By: Richard Mabey
Contains details of a substantial amount of (mainly UK) plants and trees, fruits, fungi, seaweeds and shellfish which are easily found and totally edible. An ideal book for both nature-lovers and cooks.
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Wild Food: Foraging for Food in the Wild
By: Jane Eastoe
A good reference book to take on a day out. Includes tips on safely finding, identifying and cooking wild food.
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Food from the Wild
By: Ian Burrows
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 and cooking.
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Wild Food (Natural history photographic guides)
By: Roger Phillips
From the multitude of species that are safely edible, Roger has selected those that are actually attractive and appetizing as food. Beautiful colour photography shows each species growing in the wild - for accurate identification - and prepared as an appealing dish. Well-known wine and food writers such as Jane grigson, Katie Stewart and B.C.A. Turner are among those who have contributed the recipes that accompany Roger Phillips' photographs.
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