Edible Seashore - John Wright

For the forager, the seashore holds surprising culinary potential. In this authoritative, witty book John Wright takes us on a trip to the seaside. 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. Then comes the nitty-gritty: all the main British seashore species that one might be tempted to eat. The species covered include crustacea (such as brown shrimp, common crab, lobster, prawn and shore crab); molluscs (such as clams, cockle, dog whelk, limpet and winkle); mushrooms; plants (such as fennel, frosted orache, marsh samphire, rock samphire and wild thyme); and seaweed (such as carragheen and dulse). 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.