Friday, 1 April 2016

34. Food for Free by Richard Mabey


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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