Forager's Calendar
A Seasonal Guide to Nature’s Wild Harvests
«Praise for A Natural History of the Hedgerow: A beautifully presented field guide.»
Robbie Millen, The Times
'He writes so engagingly that it's hard to imagine that actual foraging can be more attractive than reading his accounts of it. ...[This book] is a treasure. It is beautifully produced, designed and illustrated. Les mer
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'He writes so engagingly that it's hard to imagine that actual foraging can be more attractive than reading his accounts of it. ...[This book] is a treasure. It is beautifully produced, designed and illustrated.' - John Carey, The Sunday Times
WINNER OF THE GUILD OF FOOD WRITERS AWARD FOR FOOD BOOK OF THE YEAR 2020
WINNER OF WOODLANDS AWARDS BEST WOODLAND BOOK OF THE YEAR 2020
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.
Fully illustrated throughout, 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.
WINNER OF THE GUILD OF FOOD WRITERS AWARD FOR FOOD BOOK OF THE YEAR 2020
WINNER OF WOODLANDS AWARDS BEST WOODLAND BOOK OF THE YEAR 2020
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.
Fully illustrated throughout, 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.
Detaljer
- Forlag
- Profile Books Ltd
- Innbinding
- Paperback
- Språk
- Engelsk
- Sider
- 400
- ISBN
- 9781781256220
- Utgivelsesår
- 2020
- Format
- 20 x 13 cm
Anmeldelser
«Praise for A Natural History of the Hedgerow: A beautifully presented field guide.»
Robbie Millen, The Times
«This illustrated survey is historically detailed, enriched by the author's deep knowledge of British landscapes and natural history.»
Guardian
«A true labour of love spiced with a fine dry humour... [not] just a delightful one-off read, but an invaluable work of reference that will remain on my bookshelves for good.»
Christopher Hart, The Sunday Times
«Under his expert guidance foraging just sounds like a gas, a kind of foody treasure hunt with a bracing hint of Russian roulette. John's writing is knowledgeable, and no less mischievous for its lyricism.»
Niki Segnit author of, The Flavour Thesaurus
«A thorough, fascinating primer, by a dedicated, knowledgeable enthusiast. You feel in safe hands here, if you follow the careful admonitions. Beautifully produced, lavishly illustrated, and a rewarding to read - even if you never step outside with your forager's basket.»
Woodlands Awards
«This colourful guide provides a comprehensive introduction to the UK's wild food, from the meaty-tasting hen of the woods mushroom to salty marsh samphire.'»
National Geographic
«John Wright writes as though he's talking directly to you, a good friend in the same room. His harvest of fascinating information is worn lightly, with funny, whimsical observations... this wonderful book should be well-thumbed by anyone who is interested in the natural world.»
BBC Countryfile