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Seaweed And Eat It is the foodie's answer to The Dangerous Book for Boys, and a stalgic journey of rediscovery for the whole family. Part cookbook, part natural history guide, with tasty recipes, fascinating folklore and inspiring ideas for seasonal feasts, Seaweed leads the reader through the process of identifying, learning about and cooking unusual and native wild foods. From discovering edible wild plants and flowers, to creating delicious seasonal feasts, Seaweed puts the fun into foraging and injects a sense of adventure into preparing dinner. For anyone interested in the origins of their food - or who's shocked by the price of elderflower cordial - this inspirational cookbook will ensure mealtimes are never dull. This revised edition is black and white.
Fiona Houston is a journalist who has written for the New York Times, the Scotsman and Men's Health. She has completed a certificate in Cordon Bleu cookery and currently works for Fast Track 100, profiling the fastest-growing UK businesses, published in The Sunday Times. Xa Milne has worked for the Independent and is a columnist for the family page of the Scotsman. She learned to cook with AA Gill.