For the forager, the seashore holds surprising culinary potential.
In this authoritative, witty book John Wright takes us on a trip to
the seaside. But before introducing us to the various species to be
harvested, he touches on such practicalities as conservation and
the ethics of foraging; safety from tides, rocks and food
poisoning; the law and access to the shore, our right to fish,
landing sizes and seasons; and equipment such as nets, pots and
hooks.
Next comes the nitty-gritty: all the main British seashore species
that one might be tempted to eat. The conservation status, taste
and texture, availability, seasonality, habitat, collecting
technique and biology of each species is covered; there are also
quite a few gratuitous but fascinating diversions. The species
covered include crustacea (brown shrimp, common crab, lobster,
prawn, shore crab, spider crab, squat lobster, velvet swimming
crab); molluscs (clams, cockle, dog whelk, limpet, mussel, oyster,
razor clam, winkle); mushrooms; plants (alexanders, babbington's
orache, fennel, frosted orache, marsh samphire, perennial wall
rocket, rock samphire, sea beet, sea buckthorn, sea holly, sea
kale, sea purslane, sea rocket, spear-leaved orache, wild cabbage,
wild thyme); and seaweed (carragheen, dulse, gut weed, laver,
pepper dulse, sea lettuce, sugar kelp, kelp).
Finally, there are thirty brilliant recipes. Introduced by Hugh
Fearnley-Whittingstall, "Edible Seashore" is destined to join the
other handbooks in the series as an indispensable household
reference.
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