The Worldwide Forager
By Roger Phillips
New mushroom ideas, strange vegetables, foraging in the garden and beyond
Unbound Exclusives
About the book
STOP PRESS ... A note from Roger, 'My drawings seem to be going very quickly, so I am adding three more today!
The Worldwide Forager will cover my latest research and food discoveries. It will include an extensive section of new mushroom recipes from around Europe, as well as exploring the history, and illustrating foods that hunter-gatherer groups, like Native Americans, forage for and cook. I have been growing very unusual vegetables, such as the tuberous nasturtium, one of many strange tuberous plants of South America, and as I worked on this group I discovered that dahlias first came to Europe as edible tubers. There will also be a range of salads which have been made more colourful and tasty by my finds in the garden, including camellia petals, which taste of chicory. In drying nature's bountiful harvests to extend their seasons and provide prime snacking morsels throughout the year, my kitchen is now always adorned by trays of dried apple rings, with intensified flavours that gradually revive when chewed. I have extended my knowledge and passion for outdoor eating by demonstrating how deliciously flavourful food can be when cooked over a natural wood fire or excavated from the depths of an earth oven.
As a lapsed artist, I am highly inspired to see botanical illustrations in pastel as opposed to the usual watercolour that I have not got to grips with. Any particular brand of pastel used? I love Unison, made in UK.
I have been using Stabilo pencils, but I am now mad about the very soft large pastels, Unison but they are too clumsy for the botanical sketches.
Supported and shared to Mushroom Foraging United Kingdom. hope you make your target soon. All the Best, Den Lyon
Time we had a bumper autumn for mushrooms. Roger
Hi, will there be an ebook edition? I travel a lot and it's very handy to have an electronic version.
Hi Yes there will be an ebook
Made my purchase yesterday, very much looking forward to the mushroom walk in October - Rob
Let's hope the weather is kind to us
Hello Roger. I make a lot of jams, jellies and cordials from wild fruit and sell them on Farmers Markets in the North of England. I, along with everyone else am having a tough time keeping up with the abundant crop from the hedgerows and my orchard and wondered if you have ever kept cooking and eating apples in barrels. I have 5 plastic buckets and have decided to experiment with using them for apples, filling them with water once packed, have you tried this? Many thanks. William Ramsbottom. Just Williams Hedgerow Products.
Hi William. we normally peel and core them using the little device we bought from John Lewis. then we dry them for about 6 hours. Nicky boils them and freezes the pulp, I also make a sort of Membrillo or apple cheese. -We have millions too.