Here is the blurb from the dust-jacket. I must point out that I did not write the glowing cv in the second paragraph!
Look out of your window, walk down a country path or go to the beach in Great Britain, and you are sure to see many wild species that you can take home and eat. From dandelions in spring to sloe berries in autumn, via wild garlic, samphire, chanterelles and even grasshoppers, our countryside is full of edible delights in any season.
John Wright is the country's foremost expert in foraging and brings decades of experience, including as forager at the River Cottage, to this seasonal guide. Month by month, he shows us what species can be found and where, how to identify them, and how to store, use and cook them. You'll learn the stories behind the Latin names, the best way to tap a Birch tree, and how to fry an ant, make rosehip syrup and cook a hop omelette.
Fully illustrated throughout, with tips on kit, conservation advice and what to avoid, this is an indispensable guide for everyone interested in wild food, whether you want to explore the great outdoors, or are happiest foraging from your armchair.
Below is the contents page.
As you can see, there are extensive introductions to matters such as conservation and the law of foraging, plus introductions to the groups of organisms that can be foraged.
The monthly chapters list all the species likely to be found during the month and, most importantly, describe and illustrate those species which make their first, reliable appearance during that month.