Originally published in 1972, Richard Mabey’s classic foraging guide has never been out of print since. In this 50th anniversary edition, Richard Mabey’s updated text is accompanied by a wealth of practical information on identifying, collecting, cooking and preparing foraged food, as well as history and folklore. Informative illustrations of key species by expert botanical artists are included in a colour plate section. Beautifully written and produced in a new, readable format, Food for Free will inspire us to be more self-sufficient and make use of the natural resources around us to enhance our lives.