Top 5 Foraging & Wild Food Cookbooks

I generally like to play in the kitchen. I use recipe and cookbooks simply as guides.

And although I create recipes and post them on this site. I really try and encourage people to NOT slavishly follow my recipes or any recipes they find in books.

Cooking is about creatively interacting with your imagination. Your senses.

In bygone days, cookbooks often only listed ingredients. Not a quantity or measurement in sight.

How I wish cookbooks would return to this way of being produced.

I nearly did it with my own book, but then bottled-out.

In a nutshell, when it comes to following recipes. Don’t. Adapt. Play.

Here are my top recommended foraging and wild food cookbooks.

Use them for inspiration!

Note: Commissions may be earned from the links below.

The New Wildcrafted Cuisine

New Wildcrafted CuisinePascal Baudar is a wild food experimentalist extraordinaire. This book is beautifully designed, with awesome, lip-smacking photos to die for.

If there’s one book to inspire. This is it. Nothing I have come across in the past few years even comes close.

Pascal is someone who truly plays with their wild imagination. Be inspired. If there was one book to get. This would be it. – Find out more.

The Irish Seaweed Kitchen

The Irish Seaweed KitchenPrannie Rhatigan is pretty awesome. A lovely human being. And this is the best seaweed recipe book I’ve found.

The photographs and recipes are absolutely superb, and the Irish Seaweed Kitchen needs to grace the shelves of any self-respecting seaweed forager. – Find out more.

The Art of Fermentation

The Art of FermentationSandor Katz is the god of fermentation. A close buddy of my plant mentor Frank Cook. Frank sadly died in 2009.

Sandor went on to become one of the world’s foremost authorities on the art of fermentation. Hence the title.

Whether you are just starting out exploring fermentation, or already pretty experienced, this book has to be on your shelf. – Find out more.

Edible Wild Plants & Herbs

Edible Wild Plants and HerbsIn the early days, I used this book all the time. A bit of an unknown classic.

Delightfully illustrated, Pamela Michael has given us her own recipes. The ones she has obviously actually made.

So many cookbooks these days are “plucked out of thin air”. Meaning the author has simply cobbled the recipes together. Try and make them and they don’t work. This book delivers. – Find out more.

Foraging & Feasting

Foraging and FeastingAnother beautifully crafted book. I love people who take care of their creations and put real soul into their work. The illustrations are gorgeous. The recipes different.

I was one of the crowdfunding sponsors for the publication of this book. And it didn’t fail to impress. – Find out more.

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  1. I love this website and especially the reading provided. I have been a passionate forager for a few years and I especially celebrate when the wild garlic begins to appear in the hedgerows. The scent is so redolent of country walks in my younger days for me and I love to cook with them, using recipes from many sources.
    Thank you for providing this resource, I am so enjoying it.

  2. This website is new to me and I am quite madly jumping for joy at having found it! We have acres of gardens and hedgerows and I have been thinking for the last few years that one must be able treat some of these things that grow so willingly, and so you can, of course. Not only that but you can eat these foods in a delicious, vital way, as the mood and the season takes you. It all started with wading through wild garlic in the woods and making some pesto. As a dedicated foodie these things had to taste better to me than the mass produced stuff of supermarkets and low and behold I find a total treasure trove of recipes here to last me all year round. Thank you for the inspiration, you are the fairy godmother of foraging and I shall go to the ball (corona virus, take that!)

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