Welcome to our book review site go-pdf.online!
You may have to Search all our reviewed books and magazines, click the sign up button below to create a free account.
Wild Food
Wild food is all around us, growing in our hedgerows and fields, along river banks and seashores, even on inhospitable moorland. In this book, hundreds of these plants are clearly identified, with colour photography and a detailed description. Information on how our ancestors would have used the plant as well as over 100 more modern recipes for food and drinks are included. From berries, herbs and mushrooms to wild vegetables, salad leaves, seaweed and even bark, this book will inspire you to start cooking with nature's free bounty.--From back cover.
Wild Food
Publishing to tie in with the major four-part BBC2 prime-time series, WILD FOODS is the definitive guide to finding food in the wilds of Britain
Wild Food
Roger Phillips, creator of Wild Flowers and its bestselling companion volumes, turns his attention and his camera to the wide range of good things to eat from the countryside and seashore. From the multitude of species that are safely edible, he 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.
Wild Food
The 2004 Symposium on Wild Food: Hunters and Gatherers received a large number of excellent papers.
Wild Food Foraging in Cornwall and the Isles of Scilly
A handy identification guide, sumptuous recipe book and delightful source of inspiration, Wild Food Foraging in Cornwall and the Isles of Scilly offers an accessible introduction to foraging in a special and distinctive landscape. It covers over twenty wild edibles - flowers, fruits, leaves, seeds, shoots and seaweeds - and will appeal to all who want to access fresh, local ingredients, while enjoying a walk in the country or by the sea.
Foraging and Feasting
Foraging & Feasting: A Field Guide and Wild Food Cookbook celebrates and reclaims the lost art of turning locally gathered wild plants into nutritious, delicious meals ? a traditional foodway long practiced by our ancestors but neglected in modern times. The book's beautiful, instructive botanical illustrations and enlightening recipes offer an adventurous and satisfying way to eat locally and seasonally. Readers will be able to identify, harvest, prepare, eat, and savor the wild bounty all around them. We share this project with you out of our long commitment to connecting with nature through food and art. The effort weaves together Dina?s 30 years of passionate investigations into wild-pla...
THE WILD FOOD PLANTS OF IRELAND
Expert up to date research and stunning photography on the history, distribution, identification and culinary value of the wild food plants of Ireland. Includes a wealth of information on their culinary value, including indicative recipes, dishes and preparations.
Wild Food
Foods for free, to enjoy fresh, or preserved for cooking with creative recipes all year round, or given as gifts from your kitchen. Wild Food reveals the secrets of how to indentify, pick, preserve and cook the wild foods that grow in our hedgerows, woodlands, hillsides or seashore. Foraging through the seasons: nettle, wild garlic, dillisk, carrageen, sea beet, samphire, sorrel, elderflower, hawthorn, sea lettuce, wild strawberries, bilberries, chanterelle, field mushrooms, blackberries, cep, damson, rowanberries, crab apple, herbs, elderberry, rose hips, hazelnut and sloe. Also included are 60 delicious recipes, both traditional favourites and current specialities at Strawberry Tree Restaurant.
Food For Free (Collins Gem)
The ideal portable companion, the world-renowned Collins Gem series returns with a fresh new look and updated material.
Do Wild Baking
Cooking outdoors can be a challenge – building your own fire for starters – but the rewards are great: a hearty stew eaten under a starlit sky; grilled mackerel on the beach; ash-baked flatbreads plucked from the glowing embers, torn and shared. Tom Herbert, a fifth-generation baker and true advocate for this way of life, makes it easy. Armed with your hero ingredients, essential kit, and some kindling, you'll be inspired to leave the kitchen for an outdoor adventure – even if it's mere miles from home. In Do Wild Baking over 50 delicious recipes – from Beer Bread to Hot Smoked Salmon – are grouped by location: Beach, Mountain, River and Forest. And if rain prevails, most can be recreated at home. This is a call for a more relaxed, inclusive style of cooking and baking. It's not just about delicious meals shared, but the conversations ignited, the senses reawakened, and above all, the memories created.
