Edible Seashore Stockists

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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