annieb123's review
4.0
Originally published on my blog: Nonstop Reader.
Eating Wild in Eastern Canada is a tutorial guide to general foraging with a specific focus on maritime climates and species. Released 23rd May 2018 by Nimbus publishing, it's 184 pages and available in paperback format.
Author Jamie Simpson is a lawyer, activist, and wild food expert with years of experience in foraging in the areas he talks about in the book.
Eating Wild is written clearly in layman's language and is easily accessible for the average reader. The book is built up logically with common sense safety instructions (if you aren't absolutely sure that what you're about to put into your mouth is edible, don't). The author also cautions against over-harvesting, a vitally necessary reminder everyone needs to hear.
One thing I loved about the layout was that the chapters aren't sorted into an herbal (as most field guides are), but grouped together in zones. Chapter 1 includes the species to be found in forest and zonal areas, Chapter 2 discusses wet environments like bogs, marshes, rivers, Chapter 3 covers seashores and brackish areas, etc. There's a serviceable bibliography and index at the back of the book. Scattered throughout the text, there are recipes which run the gamut from mild to adventurous. Included in each chapter is an interview or short bio with a restaurateurs or other forager.
The photography is excellent, clear, and supports and explains the text well with regards to which parts of the various plants, fungi, etc are usable and at which time of the year. There are also a number of good photos of finished dishes scattered throughout the book.
This isn't a replacement for a good specific field guide. It's a supporting text, lavishly photographed and with some good recipes.
Four stars
Disclosure: I received an ARC at no cost from the author/publisher for review purposes.
Eating Wild in Eastern Canada is a tutorial guide to general foraging with a specific focus on maritime climates and species. Released 23rd May 2018 by Nimbus publishing, it's 184 pages and available in paperback format.
Author Jamie Simpson is a lawyer, activist, and wild food expert with years of experience in foraging in the areas he talks about in the book.
Eating Wild is written clearly in layman's language and is easily accessible for the average reader. The book is built up logically with common sense safety instructions (if you aren't absolutely sure that what you're about to put into your mouth is edible, don't). The author also cautions against over-harvesting, a vitally necessary reminder everyone needs to hear.
One thing I loved about the layout was that the chapters aren't sorted into an herbal (as most field guides are), but grouped together in zones. Chapter 1 includes the species to be found in forest and zonal areas, Chapter 2 discusses wet environments like bogs, marshes, rivers, Chapter 3 covers seashores and brackish areas, etc. There's a serviceable bibliography and index at the back of the book. Scattered throughout the text, there are recipes which run the gamut from mild to adventurous. Included in each chapter is an interview or short bio with a restaurateurs or other forager.
The photography is excellent, clear, and supports and explains the text well with regards to which parts of the various plants, fungi, etc are usable and at which time of the year. There are also a number of good photos of finished dishes scattered throughout the book.
This isn't a replacement for a good specific field guide. It's a supporting text, lavishly photographed and with some good recipes.
Four stars
Disclosure: I received an ARC at no cost from the author/publisher for review purposes.
sternstork's review
3.0
a fun introduction to learning to forage in the maritimes, whether in the forest, on the beach, or in the city. Jamie Simpson is a great writer and storyteller but this book is an entry point only - no substitute for a field guide.
like a lot of nimbus books the editing is not great. some of the pictures are backlit and grainy. the layout / graphic design is unprofessional in spots. some foods get a three-page detailed entry, with advice, scientific facts, recipes, and anecdotes, while others just get a few short sentences. why treat on them at all, if the photo ends up bigger than the text?
all in all this book is a nice local supplement to more comprehensive foraging guides. a good winter read to get me daydreaming about spring, but when spring comes i'll need a different book to take into the woods.
like a lot of nimbus books the editing is not great. some of the pictures are backlit and grainy. the layout / graphic design is unprofessional in spots. some foods get a three-page detailed entry, with advice, scientific facts, recipes, and anecdotes, while others just get a few short sentences. why treat on them at all, if the photo ends up bigger than the text?
all in all this book is a nice local supplement to more comprehensive foraging guides. a good winter read to get me daydreaming about spring, but when spring comes i'll need a different book to take into the woods.
notthatlibrarian's review
informative
inspiring
fast-paced
4.0
Great little reference, with helpful tips and even some recipes. Just wish there were more pictures to help with identifying plants etc.
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