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Customer Review

9 of 9 people found the following review helpful
5.0 out of 5 stars Beautifully presented,great recipes,would highly recommend., 21 April 2013
This review is from: The Forager's Kitchen: Over 100 easy recipes, from savoury to sweet (Hardcover)
The Forager's kitchen will appeal to the novice country forager as much as to the more knowledgeable foraging enthusiast. There is interesting folklore and plenty for the urban forager too, although the author sensibly suggests that you forage, where animals don't and away from car pollution This means you won't need to lace up your hiking boots and strap on a back pack to grab ingredients for 'your supper pot.' This 'forage just enough for your supper' and 'if in doubt leave it out' (ID) message is driven home throughout the book.

This book isn't an exhaustive guide to all edible wild plants, more a selection of ingredients that the author cooks with, and believes to be worth eating. She tells us that rowan blossom, in her opinion, tastes disgusting - a refreshingly honest approach. The Forager's Kitchen is a kitchen companion / coffee table book, rather than a backpacker's foraging guide. The photography is stunning, especially the photos of wild ingredients and unusually, in this day and age, where publishers' budget's are tight, there is a good selection of food photography too.

You can go out and find many of the ingredients in a matter of minutes, but if you were pushed for time, you could probably buy some in the shops, dried seaweed for example is increasingly popular with Chefs. It was good to see seaweed recipes included in the Coastal chapter. I often wonder why, as Islanders, we fail to gather free food at low tide. The recipes are simple, in spite of the author's appearance on BBC Masterchef ; this for me, is a definite plus. She apologies for the inclusion of a couple of recipes, due to simplicity, but often, the obvious is overlooked. Time is always against us, so an easy recipe that competes with a ready made meal is OK in my book. The foraged ingredient per se may not already be in your fridge or store cupboard but the rest are pretty conventional.
Highly recommended for those who enjoy foraging, cooking, want supper in a hurry or just enjoy flicking through a beautiful book.
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