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on 11 April 2015
I so enjoyed many years ago seeing Roger Phillips together with Leslie Land on the television programme - the 3,000 mile garden and was then lucky enough to obtain his book on fungi at a charity shop I wanted to add this book to my collection - I am delighted with the book.
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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"
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on 7 September 2009
I've never ordered a second hand book before but this one was not available new. It was a great surprise, arrived very quickly was in great condition and is a fascinating book. I have since been scouring my local area making beers, wines, jams, desserts and am about to attmept roasted Burdock....Both supplier and book are highly recommended.
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on 11 September 2015
I asked and paid for a hard back book so was very disappointed when a paper back arrived. Also paid £39 for the book when I saw the original price printed on book was£16.99. Very disappointed .
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on 11 February 2014
if you want to pick wild fruits and things this is a great book. recipes are easy to follow and so far each one has turn out great.
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on 8 September 2015
The Wild Food Bible.
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