This is a truly interesting book. Now, if "interesting" makes you think of dull, trainspotter-like accumulation of facts, then this is not the nature book for you. It is less of an identification book (something of a problem in the fungus section, maybe) than a guide to what possibilities there are -some bizarre, some sensible - for using plants as food. As such it sits somewhere between the field guides Roger Phillips is known for and the hearty survival guides or Ray Mears and co. It is a gentle book, and firmly rooted in the plant world; Wild Food does not include rabbit stew, crow pie, fricassee of dormouse... An ideal book for a winter's evening, it is also the book to browse before a summer walk. The recipes (Blackberry water ice, blanched sea kale) are straightforward and easy to follow even when the subject is a trifle odd (pickled ash keys), the photography excellent, and there are notes for use rather than full recipes for loads of plants.