Anybody can enjoy the increasingly popular back-to-nature activity of foraging. In some countries these plants are now forgotten as food, but in others they are still celebrated for their value as nutritious, delicious ingredients, and cooking with wild plants is increasingly being adopted by mainstream restaurants. Journeying through 50 globally populated edible plants, Forage explores the culture and history of wild food. Stunning botanical illustrations accompany each plant, alongside recipes from the regions of the world where they are most celebrated. 224 pages