BOOK REVIEW: Food for Free by Richard Mabey
The fragrant whiff of caramelized mushrooms or the sweet
scents of a raspberry sauce...any of these smells will set our mouths watering.
However, do we all know where these food items originate from or how to source
them OURSELVES? You may be thinking “Why should I forage for food when I can
just buy it?”, but there is such a joy in foraging that puts food under a new
spotlight.
When Food for Free was first published in 1972, it became an
instant cult success. Launching an awareness of seasonal, fresh, local and
unusual produce, it was ahead of its time. But its aim was to rekindle that
lost traditional art of gathering our food from natural, wild sources.
Beautifully illustrated, this book helps you identify 240
wild foods, including fungi, seaweed, shellfish, roots, vegetables, herbs,
spices, flowers, fruits and nuts. With a new foreword and recipes, it also
suggests the best ways to cook and eat them to discover their delicious and
often exotic flavours and aromas.
More than 30 years on, the author’s classic guide continues
to inspire and whet the appetite for the natural ingredients around us. As I
was reading this guide in a field, I actually spotted an edible Morel (I think)
and fed it to the street cat. Hopefully it’s still alive (laughs).
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