by John Wright
✅ Editor: Bloomsbury Publishing PLC
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For the forager, the seashore holds amazing culinary potentialIn this faith, witty book by John Wright takes us on a journey to the seasideBut before we introduce the different species harvested, it touches on such conservation practices and ethics of foraging, tidal safety, rocks and food poisoning; the right and access to the shore, our right to fish, catch sizes and seasons; and equipment such as nets, pots and hooks; and the right to fish.Then comes the serious things: all major British sea, species that one might be tempted to eatThe state of conservation, taste and texture, availability, seasonality, habitat, technical collection and biology of each species is targeted; there are also quite a few free but exciting entertainmentsTarget species include crustaceans (brown shrimp, common crab, lobster, shrimp, shore crab, crab spider crab, galathea, velvet pool crab); molluscs (clams, cockles, whelk dog, patelle, mussels, oysters, razor clam, winkle); mushrooms; plants (alexanders, babbington of orache, fennel, frosted orache, perennial salicorne marshesFinally, there are thirty brilliant recipesIntroduced by Hugh Fearnley-Whittingstall, Edible Seaside is intended to join the other manuals in the series as an indispensable household reference.
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