The Yorkshire Forager

Author: Alysia Vasey
Publisher:
ISBN: 9781472269126
Category : Biography & Autobiography
Languages : en
Pages : 0

Book Description
Alysia Vasey's earliest memories are of walking alongside her grandfather as they explored the West Yorkshire moors that they called home. As an adult, this love for wild things stayed with her, even as she learnt that her family's knowledge of edible plants were a legacy of a much darker time during the Second World War. After leaving Yorkshire in search of adventure, Alysia was eventually guided home by her motto: Be true to yourself and you will become the person you were meant to be. She left her traditional path and took a far wilder journey that gradually evolved into one of the UK's most successful foraging businesses, supplying some of the greatest chefs in the world and the best restaurants in the country Her achievements are the result of a bit of luck, a lot of knowledge and a huge amount of self-belief. Here, Alysia also shares not only her story, but also her vast knowledge of UK plant lore. A true Yorkshirewoman, Alysia tells it like it is, and The Yorkshire Forager is full of tales of her family's adventures and misadventures in their search for top quality ingredients - you never know who you might meet in the woods - making this book as entertaining as it is informative.

The Yorkshire Forager

Author: Alysia Vasey
Publisher: Hachette UK
ISBN: 147226911X
Category : Nature
Languages : en
Pages : 288

The Forager's Kitchen

Author: Fiona Bird
Publisher: CICO Books
ISBN: 9781782494041
Category : Cooking
Languages : en
Pages : 0

Book Description
The Forager’s Kitchen is a wonderful compendium of recipes and advice that will bring the scents, tastes, and colors of the great outdoors to your dinner table. The Forager’s Kitchen is a wonderful compendium of recipes and advice that will bring the scents, tastes, and colors of the great outdoors to your dinner table. Foraging may be the latest food trend, but it is a pastime that passionate cooks have long enjoyed. And as The Forager’s Kitchen demonstrates, foraging can result in some truly scrumptious dishes! Written by Fiona Bird, a tenacious forager who has been gathering food for many years, The Forager’s Kitchen will show you that you can eat off the land wherever you live. Whether you live in a large city, in open countryside, or by the coast, you will find more ingredients growing in the wild than you could imagine. With a little bit of expert knowledge and some handy tips to guide your fingers, you’ll learn the best spots and seasons to find your favorite foods, for free! Then, once you have brought your bounty home, there are more than 100 simple recipes for you to try. From carrot and clover cake to wild berry and herb marshmallows, you’ll never look at the outdoors in the same way again.

Wild Food

Author: Roger Phillips
Publisher: Pan Macmillan
ISBN: 1447249976
Category : Gardening
Languages : en
Pages : 240

Book Description
I can safely say that if I hadn't picked up this book some twenty years ago I wouldn't have eaten as well, or even lived as well, as I have. It inspired me then and it inspires me now' Hugh Fearnley-Whittingstal Wild food is all around us, growing in our hedgerows and fields, along river banks and seashores, even on inhospitable moorland. In Roger Phillips and Martyn Rix's Wild Food, hundreds of these plants are clearly identified, with colour photography and a detailed description. 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.

The Urban Forager

Author: Wross Lawrence
Publisher: Hoxton mini Press
ISBN: 9781910566695
Category : Cooking (Wild foods)
Languages : en
Pages : 0

Book Description
- Find wildly delicious food for free in the city with this modern field guide to foraging, containing 32 recipesHawthorn berry ketchup, cherry blossom shortbread, nettle ravioli, elderflower fritters, cowslip summer rolls... these are just some of the tasty and surprising dishes you can make from wild food found in your city. With stylish photography and expert advice from a professional forager, this book explains how to identify 32 easy-to-find plants in the city and cook up a wild feast. Leaves, nuts, berries, branches, flowers and even weeds are all in the mix, proving that, even in urban spaces, there is an abundance of delicious food waiting to be discovered (and devoured).

Seaweed in the Kitchen

Author: Fiona Bird
Publisher: English Kitchen
ISBN: 9781909248397
Category : Cooking
Languages : en
Pages : 0

Book Description
Although we eat seaweed in restaurants, we can now use it in our own kitchens due to Fi Bird's book.

The Forager's Calendar

Author: John Wright
Publisher: Profile Books
ISBN: 1782832386
Category : Social Science
Languages : en
Pages : 367

Book Description
'He writes so engagingly that it's hard to imagine that actual foraging can be more attractive than reading his accounts of it. ...[This book] is a treasure. It is beautifully produced, designed and illustrated.' - John Carey, The Sunday Times WINNER OF THE GUILD OF FOOD WRITERS AWARD FOR FOOD BOOK OF THE YEAR 2020 WINNER OF WOODLANDS AWARDS BEST WOODLAND BOOK OF THE YEAR 2020 Look out of your window, walk down a country path or go to the beach in Great Britain, and you are sure to see many wild species that you can take home and eat. From dandelions in spring to sloe berries in autumn, via wild garlic, samphire, chanterelles and even grasshoppers, our countryside is full of edible delights in any season. John Wright is the country's foremost expert in foraging and brings decades of experience, including as forager at the River Cottage, to this seasonal guide. Month by month, he shows us what species can be found and where, how to identify them, and how to store, use and cook them. You'll learn the stories behind the Latin names, the best way to tap a Birch tree, and how to fry an ant, make rosehip syrup and cook a hop omelette. Fully illustrated throughout, with tips on kit, conservation advice and what to avoid, this is an indispensable guide for everyone interested in wild food, whether you want to explore the great outdoors, or are happiest foraging from your armchair.

A Farewell to Alms

Author: Gregory Clark
Publisher: Princeton University Press
ISBN: 1400827817
Category : Business & Economics
Languages : en
Pages : 433

Book Description
Why are some parts of the world so rich and others so poor? Why did the Industrial Revolution--and the unprecedented economic growth that came with it--occur in eighteenth-century England, and not at some other time, or in some other place? Why didn't industrialization make the whole world rich--and why did it make large parts of the world even poorer? In A Farewell to Alms, Gregory Clark tackles these profound questions and suggests a new and provocative way in which culture--not exploitation, geography, or resources--explains the wealth, and the poverty, of nations. Countering the prevailing theory that the Industrial Revolution was sparked by the sudden development of stable political, legal, and economic institutions in seventeenth-century Europe, Clark shows that such institutions existed long before industrialization. He argues instead that these institutions gradually led to deep cultural changes by encouraging people to abandon hunter-gatherer instincts-violence, impatience, and economy of effort-and adopt economic habits-hard work, rationality, and education. The problem, Clark says, is that only societies that have long histories of settlement and security seem to develop the cultural characteristics and effective workforces that enable economic growth. For the many societies that have not enjoyed long periods of stability, industrialization has not been a blessing. Clark also dissects the notion, championed by Jared Diamond in Guns, Germs, and Steel, that natural endowments such as geography account for differences in the wealth of nations. A brilliant and sobering challenge to the idea that poor societies can be economically developed through outside intervention, A Farewell to Alms may change the way global economic history is understood.

The Japanese Art of the Cocktail

Author: Masahiro Urushido
Publisher: Houghton Mifflin
ISBN: 0358362024
Category : Cooking
Languages : en
Pages : 297

Book Description
The first cocktail book from the award-winning mixologist Masahiro Urushido of Katana Kitten in New York City, on the craft of Japanese cocktail making Katana Kitten, one of the world's most prominent and acclaimed Japanese cocktail bars, was opened in 2018 by highly-respected and award-winning mixologist Masahiro Urushido. Just one year later, the bar won 2019 Tales of the Cocktail Spirited Award for Best New American Cocktail Bar. Before Katana Kitten, Urushido honed his craft over several years behind the bar of award-winning eatery Saxon+Parole. In The Japanese Art of the Cocktail, Urushido shares his immense knowledge of Japanese cocktails with eighty recipes that best exemplify Japan's contribution to the cocktail scene, both from his own bar and from Japanese mixologists worldwide. Urushido delves into what exactly constitutes the Japanese approach to cocktails, and demystifies the techniques that have been handed down over generations, all captured in stunning photography.

Wild Food

Author: Roger Phillips
Publisher: Pan
ISBN: 9780330280693
Category : Cookery (Fruit)
Languages : en
Pages : 159

Book Description
Roger Phillips, creator of Wild Flowers and its bestselling companion volumes, turns his attention and his camera to the wide range of good things to eat from the countryside and seashore. From the multitude of species that are safely edible, he has selected those that are actually attractive and appetizing as food. Beautiful colour photography shows each species growing in the wild - for accurate identification - and prepared as an appealing dish. Well-known wine and food writers such as Jane grigson, Katie Stewart and B.C.A. Turner are among those who have contributed the recipes that accompany Roger Phillips' photographs.