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Wild Food

by Roger Phillips


Author Roger Phillips was one of Britain’s leading voices on foraging and horticulture. For this book, he scoured riverbanks, fields, and moorlands to collect edible gems (seaweed, berries, mushrooms, herbs, bark) before transforming them into 100 modern recipes. Combining critical instructions with detailed descriptions, Phillips’ gorgeously illustrated directory is a series of unexpectedly delicious wild food discoveries.

from the publisher

This definitive guide also gives us fascinating information on how our ancestors would have used the plant as well as including over 100 more modern recipes for delicious food and drinks. From berries, herbs, and mushrooms to wild vegetables, salad leaves, seaweed, and even bark, this book will inspire you to start cooking with nature’s free bounty.

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Recommended by

Peter Ross

Culinary librarian

Phillips pioneered wild food and when it first came out it was such an exciting book to read and to take on walks - though it did lead to me nearly poisoning my younger sister when I got her to try what I thought was sorrel and turned out to be the young leaves of Lords and Ladies!

Simon Haigh

Food and Beverage Director

A foraging book before foraging was the in thing, his mushroom book is just as good

Justin Gellatly

Co founder and Master Baker at Bread Ahead

Paul Robinson

Food writer, stylist and photographer