Mark Williams forages and cooks the wild edges of Scotland's coast for a living, and here he turns the same practice into a field guide — organized by habitat (salt marsh, shingle, cliffs, sand, intertidal) and full of the species you'll actually find. Sea buckthorn, samphire, sea beet, wild thyme. Kelp, wrack, sea lettuce. Limpets, cockles, oysters, mussels. Identification, recipes, preserving notes. Illustrated by Sofia Iva. Useful on both sides of the North Atlantic — the Carolinas through Canada, all of the UK and Ireland, Scandinavia down to northern Spain.