The Coastal Forager : Wild maritime food to preserve, cook, eat

A must-have guide to the edible opportunities of North Atlantic coastlines, covering coastal plants, seaweed, shellfish and more, from professional foraging guide and wild-food chef Mark Williams.

To the knowing eye, our coasts are an incredible source of nutrition and flavors—from aromatic maritime herbs and succulent coastal vegetables to umami-rich seaweeds and gourmet shellfish. Join Mark on an intimate gastronomic and ecological journey through a dazzling range of coastal habitats, learning how to safely identify, considerately harvest and creatively cook coastal wild foods.

The coast is not just one habitat, but a complex tapestry of ecosystems, woven by the sea. Structured around these distinct habitats—salt marsh, shingle, cliffs, sandy beach and the intertidal zone—the book leads us on a detailed exploration of an incredible and diverse range of edible species, with fascinating insights into their ecological roles and ethnobotanical history.

Featuring a mix of stunning illustrations from Sofia Iva and informative and evocative photographs, we learn how to safely, legally, considerately and deliciously connect with them. Through recipes, seasonal tips, preserving guides, and fascinating personal stories from Mark’s own wild and rugged coastal home in Scotland, you will discover the flavors, nourishing abundance and fascinating stories of our shorelines.

Some of the species covered in the book are: sea buckthorn, beach rose, sea sandwort, sea beet, wild thyme, marsh samphire, wrack, sea lettuce, kelp, limpets, cockles, oysters and mussels.

The species explored in this book are found on the temperate coasts of the North Atlantic, making it ideal for use along:

• The eastern seaboard of North America (from the Carolinas, northwards through Canada). 
• All coasts of the UK and Ireland.
• The North Atlantic coasts of Europe (from Scandinavia down to Northern Spain).