This site requires cookies for account access and purchasing. It looks like cookies are disabled in your browser. To find out more about our cookie usage policy click here then to find out about changing your browser cookie settings click here (This link opens in a window).

This site requires cookies for account access and purchasing. You can review our use of cookies in our Cookie Policy, or Accept and Close this bar now.

This site requires cookies for account access and purchasing. It looks like cookies are disabled in your browser. To find out more about our cookie usage policy click here then to find out about changing your browser cookie settings click here (This link opens in a window).

This site requires cookies for account access and purchasing. You can review our use of cookies in our Cookie Policy, or Accept and Close this bar now.

Forager Handbook

Forager Handbook

Reveals the how, why, what and where of foraging. This book features recipes that use foraged ingredients.
Our Price: €35.71
ISBN/EAN9780091913632
Availability10 – 99 copies in stock
Pub. Date: October 4 2007
Author: Irving, Miles
Format: Hardback
Pages:416
Star Rating
Save to Wishlist

At any time, in any place, food is there for the taking - if only we knew how and where to look. Miles Irving makes his living out of foraging - in this unique, authentic guide, he reveals the how, why, what and where of this lost art, a way of life that is becoming increasingly popular as more and more of us pursue an eco-friendly and sustainable lifestyle. This ground-breaking handbook tells you how to recognise the rich variety of wild food that surround us, whether in the city or countryside. 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 is a milestone publication marking the way forward for the future of British food.
And for each plant family, Miles gives ideas for using foraged ingredients in the kitchen. With recipes from some of the most exciting chefs working in Britain today, 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. Discover a secret world of edible possibilities - all freely available.
No recommended products at the moment.
No recommended products at the moment.