The Coastal Forager: Wild maritime food to preserve, cook, eat

A guide to the edible opportunities of our amazing coastlines; covering coastal plants, shellfish, seaweed and more, from one of Britain’s leading foraging experts To the knowing eye, the coast is an incredible source of nutrition and flavours – from aromatic maritime herbs and succulent coastal vegetables to umami-rich seaweeds and gourmet shellfish. Join professional foraging guide and wild-food chef Mark Williams on a gastronomic and ecological journey through a dazzling range of coastal habitats, learning how to safely identify, sustainably harvest and creatively cook coastal wild foods. The coast is not just one habitat, but a complex tapestry of ecosystems, woven by the sea. Structured around these distinct habitats, such as salt marsh, shingle, cliffs, rocks and the seashore, the book heroes the incredible range of edible species from each one. Featuring a mix of stunning illustrations from Sofia Iva and informative and evocative photographs, we learn how to identify, harvest and use them in delicious ways. With recipes, seasonal tips and fascinating personal stories from Mark’s own wild and rugged coastal home in Scotland, you can discover the flavours and nourishing abundance of our shorelines. Some of the species covered in the book are: sea buckthorn, sea sandwort, burdock, wild thyme, marsh samphire, bladder wrack, sea lettuce, forest kelp, limpets, cockles, crabs and mussels.