Download PDF Wild Food: A Complete Guide for Foragers, by Roger Phillips
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Wild Food: A Complete Guide for Foragers, by Roger Phillips
Download PDF Wild Food: A Complete Guide for Foragers, by Roger Phillips
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Review
"I can safely say that if I hadn't picked up this book some 20 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-Whittingstal, author, The River Cottage Meat Book
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About the Author
Roger Phillips is an award-winning photographer with a reputation spanning 30 years. The author of 20 books, he has consistently pioneered the use of color photography for the reliable identification of natural history subjects. His other books include Mushrooms and Other Fungi of North America, Perennials: The Definitive Reference, and The Random House Book of Trees of North America and Europe.
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Product details
Hardcover: 240 pages
Publisher: Pan Macmillan; Revised, Updated edition (February 1, 2016)
Language: English
ISBN-10: 1447249968
ISBN-13: 978-1447249962
Product Dimensions:
7 x 1.2 x 10 inches
Shipping Weight: 2.2 pounds (View shipping rates and policies)
Average Customer Review:
3.8 out of 5 stars
8 customer reviews
Amazon Best Sellers Rank:
#329,736 in Books (See Top 100 in Books)
I didn’t realize that it was based out of British isle. Other then that I did find information that can be used for me here in the US. Some of the recipes are going to be fun to try.
It contains delicious recipes of all the plants and photographs of almost all the plants that are described in it. It is the best wild food book that I own.
I enjoyed reading thru this book as I'm interested in the subject and like to add new books to my library.
Good information.
Not a complete guide.
Not only are the photographs of the wild foods and dishes made from those foods simply gorgeous, they are also artfully and artistically staged. Yes, staged. For example the photo of wild bergamot, spicebush and sweet fern herbal teas (in clear glass and china tea cups) is set among greenery and flowers of bergamot and leaves of sweet fern and a cut lemon resting on old lace. Seaweed dishes are shone with the ocean and rocks in the background; Wild apples rest on the green grass overflowing from a wooden bucket with roast pork and a clear glass jar of the jelly behind; fish lie upon a bed of fennel on a rack over a fire upon a rock near water...Phillips arranged the presentations and the recipes beginning in the spring of the year featuring young leaves and shoots to be picked and eaten in the merry month of May. Then come the summer flowers and herbs, teas, seaweeds, and then desert plants and then mushrooms. In the fall near the end of the book there are berries and fruits, nuts and seeds and finally roots. The mushroom dishes are really spectacular: morels in cream, morels in a wild rice casserole, chanterelle bread and chanterelles in an omelet. Phillips photographed the mushrooms as picked and also the mushrooms as they appear in the recipes again with natural backgrounds.Phillips gives the parts of the US in which the wild foods can be found (although he fails to note that blackberries can be found in California), and how to gather the foods and process them. He gives warnings about five "dangerous edible plants," pokeweed, sassafras, cowslip, lamb's-quarters and pigweed, and how to avoid the danger.The strength of this book is clearly in the photos and the recipes. The weakness? Well, this is not as extensive as some wild foods books I've read and the recipes rely heavily upon cream, eggs, butter, chicken broth and other ingredients that remind me of France's grande cuisine which is currently out of fashion. Phillips did the research and the traveling with his wife and young daughter in the 1980s. The book was published in 1986.Note that the book measures 8.5 by 11.5 inches so that the glossy photos are large enough to be easily appreciated.--Dennis Littrell, author of "The World Is Not as We Think It Is"
I have owned at least three copies of this book, and now need to purchase it again. I have to keep buying it, because I can't resist sharing it with others, and they don't want to return it!Some of the nice features of this book:The photos are all dated, so you know if you are foraging at the correct time of year.There are recipes for everything.A bit of history is included with many of the entries.There are many photos of the completed recipes in an outdoor setting, together with the plants and other edibles that went into them.Each entry gives a list of the states or provinces which the edible is known to be found in. (I have found these lists to sometimes be incomplete, but that is not uncommon.)One drawback: The colors in the photos are not vivid or precise because of their age. This would not keep me from buying the book, because they can be so easily found online.This book is totally worth buying!!
I have shelves full of foraging references, and this is by far the most stunningly beautiful one I own, with some of the best recipes (the recipe for chanterelle sweetbread should NOT be missed!) Roger Philips is an excellent botanist, forager, cook, and photographer; I highly recommend his work to anyone interested in the subject, from beginner to advanced forager.
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