The Wild Food Cookbook

This book stands out among many titles from the last 30 years whose authors take aim at enlightening readers about foraging and preparing wild plant foods. Philips' prose is engaging, clear and sound. His recipes, photographs and research make this book the most useful compendium of recipes for people who are serious about incorporating wild foods into their diets. Unlike many titles on the market, this collection does not rely on tired interpretations for cooking and enjoying foraged edibles, such as sautéed dandelion greens or the odd mushroom. Divided into sections by ecology/habitat, The Wild Food Cookbook combines the best aspects of classics by Billie Joe Tatum, Susun Weed and others in its scope and comprehension. More recent publications on wild foods such as Living Wild by Alicia Funk and The Wild Table by Connie Green would have benefitted from a nod to Daniels' ethos and style. For readers and eaters who are fascinated by natural foods from germination through harvest in a variety of locations- beach, yard, forest, field- this book offers an excellent balance of information with deliciousness. An important work to include in the library of anyone serious in their commitment to wild crafting, Roger Phillips' book is beautiful (2014 edition), useful, educational and fun to read. His advice is sound without repeating ideas and recipes most wild food enthusiasts are already familiar with.

excellent book thanks again

After reading some earlier reviews I had great hopes for this book. Same old stuff. Unimpressed

good book! would recommend to everyone interested in wild food.

Very good. Only drawback would be more recipes

Library Patrons say it's a good book.

As I flipped through this cookbook, the photographs stood out first. All dishes are pictured amidst the backdrop of nature, drawing you into a world beyond the domestic kitchen. You can easily see the depth of history & research that went into the recipe selection, as many are from cookbooks back in the 1800s! I am fascinated by the concept of preparing a black walnut ice cream that came from an 1880s cookbook... the ancestral quality of food preparation is a magical element! Recipes range from "marrons glaces" (candied chestnuts) to wines, jams, and puddings, and even to native american treasures such as pemmican. The stories that accompany each chapter are invaluable, offering a glimpse into the history of the plants. This book, paired with a good identification manual for your area, will offer you both simple and more eccentric dishes throughout the year!

Interesting book. Thank you!

Was a gift, they seemed to like it and the different recipe ideas.

Excellent book albeit for the US market. Plant names may differ to the UK but their Latin names are the same in any language.