From fiddleheads to spruce tips, wild food can be adventurous and fun – with the right guide. Award-winning author and conservationist Jamie Simpson shows readers what to look for, and how and when to collect it. Grouping foods by foraging location – forests, fields, and shorelines – and with 50 full-colour photographs, identification is made accessible for everyone. Includes historical notes and recipes, cautionary notes on potential dangers, and interviews with wild-edible gatherers and chefs.