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Nature.
Nonfiction.
WINNER OF THE GUILD OF FOOD WRITERS AWARD FOR FOOD BOOK OF THE YEAR 2020 A month by month handbook for foraging in the woods, fields and seashores of Great Britain. Look out of your window, walk down a country path or go to the beach in Great Britain, and you are sure to see many wild species that you can take home and eat. From dandelions in spring to sloe berries in autumn, via wild garlic, samphire, chanterelles and even grasshoppers, our countryside is full of edible delights in any season. John Wright is the country's foremost expert in foraging and brings decades of experience, including as forager at the River Cottage, to this seasonal guide. Month by month, he shows us what species can be found and where, how to identify them, and how to store, use and cook them. You'll learn the stories behind the Latin names, the best way to tap a Birch tree, and how to fry an ant, make rosehip syrup and cook a hop omelette. With tips on kit, conservation advice and what to avoid, this is an indispensable guide for everyone interested in wild food, whether you want to explore the great outdoors, or are happiest foraging from your armchair. 'He writes so engagingly that it's hard to imagine that actual foraging can be more attractive...This book is a treasure." John Carey, The Sunday Times.… (plus d'informations)
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I intended to spin this out with the seasons but got a bit ahead of myself. Obviously this is not 'finished' as it is now a great reference book. I won't be touching any fungi but I hope I will be able to get to the seaside and try some seaweed wracks - especially as a leaflet picked up this summer in Gatehouse-of-Fleet has given me the confidence to identify at least 3 of them.
The introduction was useful but will have to be re-written if the wretched Tory government criminalises tresspass as they are intending.
The section on poisonous plants was excellent and eye-opening.
The author obviously spends much of spring and summer putting stuff into gin and vodka (not a criticism) so well prepared for winter! ( )
Informations provenant du Partage des connaissances anglais.Modifiez pour passer à votre langue.
For Martin, my dear friend from Sleepy Valley
Premiers mots
Informations provenant du Partage des connaissances anglais.Modifiez pour passer à votre langue.
Eating wild plants, fungi, seaweeds, and animals is not without its perils. Accurate identification is essential, and nothing should be eaten unless you are certain of its identity and thus edibility.
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▾Descriptions de livres
Nature.
Nonfiction.
WINNER OF THE GUILD OF FOOD WRITERS AWARD FOR FOOD BOOK OF THE YEAR 2020 A month by month handbook for foraging in the woods, fields and seashores of Great Britain. Look out of your window, walk down a country path or go to the beach in Great Britain, and you are sure to see many wild species that you can take home and eat. From dandelions in spring to sloe berries in autumn, via wild garlic, samphire, chanterelles and even grasshoppers, our countryside is full of edible delights in any season. John Wright is the country's foremost expert in foraging and brings decades of experience, including as forager at the River Cottage, to this seasonal guide. Month by month, he shows us what species can be found and where, how to identify them, and how to store, use and cook them. You'll learn the stories behind the Latin names, the best way to tap a Birch tree, and how to fry an ant, make rosehip syrup and cook a hop omelette. With tips on kit, conservation advice and what to avoid, this is an indispensable guide for everyone interested in wild food, whether you want to explore the great outdoors, or are happiest foraging from your armchair. 'He writes so engagingly that it's hard to imagine that actual foraging can be more attractive...This book is a treasure." John Carey, The Sunday Times.
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The introduction was useful but will have to be re-written if the wretched Tory government criminalises tresspass as they are intending.
The section on poisonous plants was excellent and eye-opening.
The author obviously spends much of spring and summer putting stuff into gin and vodka (not a criticism) so well prepared for winter! (