Roger Phillips Ordine dei libri

A beautiful and comprehensive guide to over 500 vegetables with colour photographs, this is the definitive book for gardeners.

Roger Phillips, the godfather of foraging and bestselling author of Wild Food, returns with a look at how edible plants from all over the world have ended up in our back gardens

Photographer and author Roger Phillips has compiled a wide-ranging, delectable guide to finding and cooking wild foods. Unlike other books that focus on foraging, Phillips gives detailed recipes and preparation instructions that are critical to cooking and enjoying wild foods. Phillips provides an appetizing and attractive selection of recipes using the many plants, mushrooms, and seaweeds that are edible. Photos help bring these possibilities to life. Recipes range from syrups and teas to main courses. As we are beginning to rediscover the deep nutritional value of wild foods, the missing ingredient until now has been a reliable guide to deploying these healthy, natural ingredients in the kitchen. The Wild Food Cookbook will admirably fill that niche.

Wild food is all around us, growing in our hedgerows and fields, along river banks and seashores, even on inhospitable moorland. In this book, hundreds of these plants are clearly identified, with colour photography and a detailed description. Information on how our ancestors would have used the plant as well as over 100 more modern recipes for food and drinks are included. From berries, herbs and mushrooms to wild vegetables, salad leaves, seaweed and even bark, this book will inspire you to start cooking with nature's free bounty.--From back cover.

Stručný popis 1500 oblíbených stromů, keřů, růží, trvalek, cibulovin, skalniček a letniček obsahuje český a latinský název, zemi původu, výšku, dobu kvetení, potřeby a odolnost. Text je uspořádán ve spojení s barevnou fotografií a kniha obsahuje rejstřík názvů rostlin.

Authoritative and unsurpassed in the quality of its photographic illustrations, this book is designed to give gardeners and cooks ideas for choosing the very best herbs for use in the kitchen. Color photos.

A journey of discovery into the history of gardens and the great movements that have influenced that history. Col illus, quarto.

Every one of 1,400 varieties is illustrated with a color photo and with descriptions of origin, characteristics and growing conditions. Includes a list of U.S. suppliers. (Besides being practical, it's just a pretty book to look at!)