General Foraging Books

These books cover a broad range of types of foraging. Those foraging books that specialise on boozeseashore and mushrooms are listed on other pages.

The below books are sold in partnership with Hive Books. Clicking on the "Details" button will take you to their website where you can see the current price and place your order. Hive.co.uk is a great place to search, browse and buy books, eBooks, DVDs, CDs & vinyl at competitive prices. Buying your books from Hive means you’re supporting your independent high street shops with every single sale made. You can choose which bookshop to collect your order from or have it delivered at home with free standard delivery to any UK address on all orders. Hive is a British, tax-paying company.

Wild Food : A Complete Guide for Foragers – Roger Phillips

Wild food is all around us, growing in our hedgerows and fields, along river banks and seashores, even on inhospitable moorland. In this definitive book, hundreds of these plants are clearly identified, with colour photography and a detailed description. Roger Phillips also gives us fascinating information on how our ancestors would have used the plant as well as including over 100 more modern recipes for delicious food and drinks. 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. "I can safely say that if I hadn't picked up this book some twenty years ago I wouldn't have eaten as well, or even lived as well, as I have. It inspired me then and it inspires me now" Hugh Fearnley-Whittingstall

Edible Wild Plants & Herbs : A Compendium of Recipes and Remedies – Pamela Michael

This is the perfect companion guide for every budding forager. Exquisitely illustrated with full-colour paintings of all the plants and herbs in the book, ranging from dandelion and sorrel to sea beet and samphire, "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. In the past, the home kitchen provided a family with all its medicines and cosmetics as well as its food, wine, pickles and preserves. Our ancestors were resourceful and imaginative and very much in tune with nature; this book recaptures their harmonious, sustainable way of life by setting down for the modern reader all that knowledge and lore.There are recipes for soups, sauces, main dishes, salads, pickles, jams, sorbets, as well as teas, syrups and lotions.

 
 

Food for Free – Richard Mabey

The classic foraging guide to over 200 types of food that can be gathered and picked in the wild, Food for Free returns in its 40th year as a sumptuous, beautifully illustrated and fully updated anniversary edition. Originally published in 1972, Richard Mabey's classic foraging guide has never been out of print since. Food for Free is a complete guide to help you safely identify edible species that grow around us, together with detailed artwork, field identification notes and recipes. In this stunning 40th anniversary edition, Richard Mabey's fully-revised text is accompanied by photographs, new recipes and a wealth of practical information on identifying, collecting, cooking and preparing, history and folklore. Informatively written, beautifully illustrated and produced in a new, larger format, Food for Free will inspire us to be more self-sufficient and make use of the natural resources around us to enhance our lives.

It is available in a range of different versions.

Hedgerow – John Wright

Hedgerows, moors, meadows and woods – these hold a veritable feast for the forager. In this handbook, John Wright reveals the free and delicious ingredients to be found in the British countryside, and then how to prepare and cook them. After an introduction to conservation, safety, the law, and all the equipment that you may need, he guides us through the tasty edible species to be found covering identification, conservation status, habitat, distribution, season, taste, texture and cooking methods. Finally, there are 30 tempting recipes.

Th Forager's Calendar - John Wright

The Forager’s Calendar : A Seasonal Guide to Nature’s Wild Harvests – John Wright

'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

Shortlisted for the Andre Simon Food and Drink Book Awards for 2019

BEST NATURE BOOK OF THE YEAR, THE TIMES

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.

 
 

Preserves – Pam Corbin

Preserving is a centuries-old way to make the most out of every season, stretching the more bountiful months into the sparser ones - and what's more, it is fun, rewarding and easy to learn. Explaining the history, science and basic processes of preserving, Pam Corbin guides us through a world of jams, jellies, butters, curds, pickles, chutneys, cordials, liqueurs, vinegars and sauces that can be made from local produce throughout the year. She includes 75 recipes, covering everything from traditional favourites such as raspberry jam, lemon curd, quince cheese and sloe gin, to fresh new combinations such as apple butter, cucumber pickle and nettle pesto. The handbook includes seasonable tables, regional maps, flow charts of all the preserving processes and full-colour photographs throughout, and is completed by a directory of equipment and useful addresses. With a textured hard cover and an introduction by Hugh Fearnley-Whittingstall, Preserves is a concise and inspiring guide to an age-old art for kitchen beginners and keen preservers alike.

These excellent value, fold-out identification charts are produced by The Field Studies Council. They are waterproof and are great for adults, parents, teachers and children to use outdoors. If you would like to buy any of the below, click on the cover photo or order button and you will be taken to the publisher's website where you can see the current price and place your order.

Field Studies Council

Guide to foraging: top 25 edible plants – Field Studies Council

Foraging: what better way to enjoy the outdoors than to go and find your own food for free? This is an essential resource to take on a family walk or for Forest Schools. The guide covers the top 25 most common and tasty plants that can be found from just outside your front door. Beautiful colour illustrations by Lizzie Harper, as well as a detailed identification table, will give you confidence in identifying which species to eat.
 

For current price press 'Order'.

 
 

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