The Coastal Forager by Mark Williams. Wild maritime food to preserve, cook & eat.

To the informed eye, our coasts are an incredible source of nutrition and flavour – from aromatic maritime herbs and succulent coastal vegetables to umami-rich seaweeds and gourmet shellfish. This gastronomic and ecological journey takes you through a dazzling range of coastal habitats, teaching how to safely identify, considerately harvest and creatively cook coastal wild foods. Species covered include: sea buckthorn, beach rose, sea sandwort, sea beet, wild thyme, marsh samphire, wrack, sea lettuce, kelp, limpets, cockles, oysters and mussels.