The Coastal Forager: Wild maritime food to preserve, cook, eat
Mark Williams
To the knowing eye, our coasts are an incredible source of nutrition and flavours – 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 flavours, 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:
• All coasts of the UK and Ireland.
• The North Atlantic coasts of Europe (from Scandinavia down to Northern Spain).
• The eastern seaboard of North America (from the Carolinas, northwards through Canada).
Mark Williams grew up on the Isle of Arran on Scotland’s west coast and has been teaching about foraging for over 35 years. He runs a wide range of guided events throughout the year on all aspects of wild food, from coastal foraging to fungi, healthy wild eating to drunken botany. On some trips he combines sailing or sea kayaking with foraging and wild gastronomy. He now lives in the forager’s paradise of Galloway, south-west Scotland where, when not teaching or foraging, he can be found on his veranda ‘researching’ wild cocktails. He is a founder member of The Association of Foragers.
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