Philip's Guide to Seashores and Shallow Seas of Britain and Europe is a new edition of a classic identification guide, with superb illustrations. The text has been fully revised and updated to incorporate numerous changes in classification resulting from biological research. Seashores and shallow seas are one of the most diverse natural environments, rich in plant and animal life. They are also among the most visited, attracting everyone from beachcombers and anglers to sailors and divers. Many who visit the sea take a strong interest in the wildlife found there, and this book provides a comprehensive and accessible guide. More than 1000 species are described in this book. For each species there is an account of the form, size, habitat and distribution. These combined with detailed and life-like illustration enable even the complete novice to easily identify a wide range of flora and fauna.

In the fifth of the River Cottage Handbook series, John Wright reveals the rich pickings to be had on the seashore - and the team at River Cottage explain how to cook them to perfection. For the forager, the seashore holds surprising culinary potential. In this authoritative, witty book John Wright takes us on a trip to the seaside. But before introducing us to the various species to be harvested, he touches on such practicalities as conservation and the ethics of foraging; safety from tides, rocks and food poisoning; the law and access to the shore, our right to fish, landing sizes and seasons; and equipment such as nets, pots and hooks. Next comes the nitty-gritty: all the main British seashore species that one might be tempted to eat. The conservation status, taste and texture, availability, seasonality, habitat, collecting technique and biology of each species is covered; there are also quite a few gratuitous but fascinating diversions. The species covered include crustacea (brown shrimp, common crab, lobster, prawn, shore crab, spider crab, squat lobster, velvet swimming crab); molluscs (clams, cockle, dog whelk, limpet, mussel, oyster, razor clam, winkle); mushrooms; plants (alexanders, babbington's orache, fennel, frosted orache, marsh samphire, perennial wall rocket, rock samphire, sea beet, sea buckthorn, sea holly, sea kale, sea purslane, sea rocket, spear-leaved orache, wild cabbage, wild thyme); and seaweed (carragheen, dulse, gut weed, laver, pepper dulse, sea lettuce, sugar kelp, kelp). Finally, there are thirty brilliant recipes. Introduced by Hugh Fearnley-Whittingstall, Edible Seashore is destined to join the other handbooks in the series as an indispensable household reference.

Take this book to the beach; it will open up a whole new world. Illustrated throughout with color photographs, maps, and graphics, it explores one of the planet’s most dynamic environments—from tourist beaches to Arctic beaches strewn with ice chunks to steaming hot tropical shores. The World’s Beaches tells how beaches work, explains why they vary so much, and shows how dramatic changes can occur on them in a matter of hours. It discusses tides, waves, and wind; the patterns of dunes, washover fans, and wrack lines; and the shape of berms, bars, shell lags, cusps, ripples, and blisters. What is the world’s longest beach? Why do some beaches sing when you walk on them? Why do some have dark rings on their surface and tiny holes scattered far and wide? This fascinating, comprehensive guide also considers the future of beaches, and explains how extensively people have affected them—from coastal engineering to pollution, oil spills, and rising sea levels.