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In the first of an exciting new River Cottage Handbook series, mycologist John Wright explains the ins and outs of collecting, including relevant UK laws, conservation notes, practical tips and identification techniques. He takes us through the 72 species we are most likely to come across during forays in Britain's forests and clearings: old friends the Chanterelle and Cep, as well as a whole colourful host of more unfamiliar names - edible species including the Velvet Shank, the Horn of Plenty, the Amethyst Deceiver, the Giant Puffball and the Chicken in the Woods, and poisonous...

A new edition for HL Option 2, History of the Americas, Topic 13: The Second World War and the Americas 1933-1945.
The renowned IB Diploma History series, combining compelling narratives with academic rigor.
An authoritative and engaging narrative, with the widest variety of sources at this level, helping students to develop their knowledge and analytical skills. This second edition provides:
- Reliable, clear and in-depth content from topic experts
- Analysis of the historiography surrounding key debates
- Dedicated exam practice with model answers and...

Hedgerows, moors, meadows and woods - these hold a veritable feast for the forager. In this hugely informative and witty handbook, John Wright reveals how to spot the free and delicious pickings to be found in the British countryside, and how to prepare and cook them.

First John touches on the basics for the hedgerow forager, with an introduction to conservation, safety, the law, and all the equipment that you may need. Next he guides you through the tasty edible species to be found. Each one is accompanied by photographs for identification, along with their conservation status,...

An authoritative and glorious A to Z of more than three hundred ingredients and three hundred recipes, set to become an essential tome in the River Cottage library.

This huge and beautiful book is a River Cottage encyclopedia of ingredients. With entries on vegetables, fruits, herbs, spices, meat, fish, foraged foods, dairy, oils, vinegar, and much more, it celebrates more than three hundred ingredients that the modern cook might come across.

Each ingredient is described by Hugh Fearnley-Whittingstall or an expert contributor from his River Cottage team. They explain how...