Here is an unusual identification guide that allows you to determine, without risk of error, the 50 most common edible plants in the French flora. In its precision and ease of access, it rivals an in situ botanical stroll. Clear texts, accompanied by more than 450 photos and drawings, point out the determining elements for each species (avoiding any confusion with a toxic lookalike) and summarize, season by season, the possible food uses, from the most classic to the most original, in fresh state or in processed form (fermentations, sprouted seeds, etc.). Recipe ideas complete this book. "Among the multitude of books that have recently been published on this subject, very few are as relevant and effective, especially when you are starting out. This guide offers educational quality and intelligent, practical botanical choices that were not previously available in French." Thierry Thévenin. Steffen G. Fleischlauder, Jurgen Guthmann and Roland Spiegelberger are landscape architects, chemists and environmental engineers, all specialists in edible wild plants.