For the forager,the seashore holds surprising culinary potential. In this authoritative,witty book John Wright takes us on a trip to the seaside. But before introducing us to the various species to be harvested,he touches on such practicalities as conservation and the ethics of foraging; safety from tides,rocks and food poisoning; the law and access to the shore,our right to fish,landing sizes and seasons; and equipment such as nets,pots and hooks. Next comes the nitty-gritty: all the main British seashore species that one might be tempted to eat. The conservation status,taste and texture,availability,seasonality,habitat,collecting technique and biology of each species is covered; there are also quite a few gratuitous but fascinating diversions.The species covered include crustacea (brown shrimp,common crab,lobster,prawn,shore crab,spider crab,squat lobster,velvet swimming crab); molluscs (clams,cockle,dog whelk,limpet,mussel,oyster,razor clam,winkle); mushrooms; plants (alexanders,babbington's orache,fennel,frosted orache,marsh samphire,perennial wall rocket,rock samphire,sea beet,sea buckthorn,sea holly,sea kale,sea purslane,sea rocket,spear-leaved orache,wild cabbage,wild thyme); and seaweed (carragheen,dulse,gut weed,laver,pepper dulse,sea lettuce,sugar kelp,kelp). Finally,there are thirty brilliant recipes. Introduced by Hugh Fearnley-Whittingstall,Edible Seashore is destined to join the other handbooks in the series as an indispensable household reference.
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Publisher: Bloomsbury Publishing PLCISBN: 9780747595311Number of pages: 240Dimensions: 198 x 129 mm
MEDIA REVIEWS
'A perfect,and beautiful,book for beginners or intermediate-level shore-foragers'Guy Dimond,Time Out
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