At any time, in any place, food is there for the takingif onlypeople knew how to look. This foraging handbook tells readershow to recognize the rich possibilities that surroundthemwhether in the city or in the countryside. The authorwho makes a living out of foragingreveals the how, why, and what of this lost art. He starts with the many different sorts of habitat, from waste ground to woodland, from cliff top to coastland. Many of these plantsnettles, dandelions, fat hen, sorrelgrow so profusely they are considered a nuisance, yet they offer fantastic food possibilities and are rich in nutrients. For each plant and mushroom, ideas for how to use them in the kitchen as well as theirnutritional qualities are provided. With tips from some of the most exciting chefs working in Britain today, this book will take readers on a voyage of discovery."