When this book was first published in 1972 it became and instant success. It launched an awareness of seasonal, fresh, local and unusual produce.

Its aim was to rekindle the lost traditional art of gathering food from natural wild resources.

 

This book is beautifully illustrated in colour and helps you to identify 240 wild foods including fungi, seaweed, shellfish, roots, herbs, spices, fruit, flowers, nuts and vegetables.

 

It also suggests the best way to cook and eat them to discover their delicious and often exotic flavours together with recipes.

 

This is the pocket paperback version of the book which is an ideal size for popping into your rucksack to carry with you at all times.