Stalking the Wild Asparagus

Stalking the Wild Asparagus Author Euell Gibbons
ISBN-10 0911469036
Release 1962-01-01
Pages 303
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An imaginative approach to cooking, offering numerous recipes for main dishes and accompaniments made from wild berries, roots, nuts, and leaves



Stalking the Wild Asparagus

Stalking the Wild Asparagus Author Evell Gibbons
ISBN-10 0848827260
Release 2004
Pages
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Stalking the Wild Asparagus has been writing in one form or another for most of life. You can find so many inspiration from Stalking the Wild Asparagus also informative, and entertaining. Click DOWNLOAD or Read Online button to get full Stalking the Wild Asparagus book for free.



Stalking the Wild Asparagus

Stalking the Wild Asparagus Author Euell Gibbons
ISBN-10 0911469044
Release 1988-05-01
Pages 303
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Euell Gibbons was one of the few people in this country to devote a considerable part of his life to the adventure of "living off the land". His greatest pleasure was seeking out wild plants, which he made into delicious dishes. The plants he gathers and prepares in Stalking the Wild Asparagus are widely available everywhere in North America. There are recipes for delicious vegetable and casserole dishes, breads, cakes, muffins, and twenty different pies. He also shows how to make numerous jellies, jams, teas, and wines, and how to sweeten them with wild honey or homemade maple syrup.



Stalking the Good Life

Stalking the Good Life Author Euell Gibbons
ISBN-10 OCLC:827284482
Release 1966
Pages 247
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Stalking the Good Life has been writing in one form or another for most of life. You can find so many inspiration from Stalking the Good Life also informative, and entertaining. Click DOWNLOAD or Read Online button to get full Stalking the Good Life book for free.



Stalking the faraway places

Stalking the faraway places Author Euell Gibbons
ISBN-10 WISC:89034765982
Release 1973
Pages 279
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Stalking the faraway places has been writing in one form or another for most of life. You can find so many inspiration from Stalking the faraway places also informative, and entertaining. Click DOWNLOAD or Read Online button to get full Stalking the faraway places book for free.



Euell Gibbons Handbook of Edible Wild Plants

Euell Gibbons  Handbook of Edible Wild Plants Author Euell Gibbons
ISBN-10 0915442787
Release 1979
Pages 319
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Euell Gibbons Handbook of Edible Wild Plants has been writing in one form or another for most of life. You can find so many inspiration from Euell Gibbons Handbook of Edible Wild Plants also informative, and entertaining. Click DOWNLOAD or Read Online button to get full Euell Gibbons Handbook of Edible Wild Plants book for free.



Eating Wildly

Eating Wildly Author Ava Chin
ISBN-10 9781451656213
Release 2014-05-13
Pages 256
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A Simon & Schuster eBook. Simon & Schuster has a great book for every reader.



The Taste of Country Cooking

The Taste of Country Cooking Author Edna Lewis
ISBN-10 9780307761828
Release 2012-06-27
Pages 304
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In recipes and reminiscences equally delicious, Edna Lewis celebrates the uniquely American country cooking she grew up with some fifty years ago in a small Virginia Piedmont farming community that had been settled by freed slaves. With menus for the four seasons, she shares the ways her family prepared and enjoyed food, savoring the delights of each special time of year: • The fresh taste of spring—the first shad, wild mushrooms, garden strawberries, field greens and salads . . . honey from woodland bees . . . a ring mold of chicken with wild mushroom sauce . . . the treat of braised mutton after sheepshearing. • The feasts of summer—garden-ripe vegetables and fruits relished at the peak of flavor . . . pan-fried chicken, sage-flavored pork tenderloin, spicy baked tomatoes, corn pudding, fresh blackberry cobbler, and more, for hungry neighbors on Wheat-Threshing Day . . . Sunday Revival, the event of the year, when Edna’s mother would pack up as many as fifteen dishes (what with her pickles and breads and pies) to be spread out on linen-covered picnic tables under the church’s shady oaks . . . hot afternoons cooled with a bowl of crushed peaches or hand-cranked custard ice cream. • The harvest of fall—a fine dinner of baked country ham, roasted newly dug sweet potatoes, and warm apple pie after a day of corn-shucking . . . the hunting season, with the deliciously “different” taste of game fattened on hickory nuts and persimmons . . . hog-butchering time and the making of sausages and liver pudding . . . and Emancipation Day with its rich and generous thanksgiving dinner. • The hearty fare of winter—holiday time, the sideboard laden with all the special foods of Christmas for company dropping by . . . the cold months warmed by stews, soups, and baked beans cooked in a hearth oven to be eaten with hot crusty bread before the fire. The scores of recipes for these marvelous dishes are set down in loving detail. We come to understand the values that formed the remarkable woman—her love of nature, the pleasure of living with the seasons, the sense of community, the satisfactory feeling that hard work was always rewarded by her mother’s good food. Having made us yearn for all the good meals she describes in her memories of a lost time in America, Edna Lewis shows us precisely how to recover, in our own country or city or suburban kitchens, the taste of the fresh, good, natural country cooking that was so happy a part of her girlhood in Freetown, Virginia.



Sturtevant s edible plants of the world

Sturtevant s edible plants of the world Author Edward Lewis Sturtevant
ISBN-10 UOM:49015000336538
Release 1972
Pages 686
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First published in 1919, Dr. Sturtevant's collected writings provide a detailed guide to literature on edible plants, cultigens, and secondary food sources



Edible Wild Plants

Edible Wild Plants Author John Kallas
ISBN-10 9781423616597
Release 2010-06-01
Pages 416
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Edible wild plants have one or more parts that can be used for food if gathered at the appropriate stage of growth and properly prepared. Edible Wild Plants includes extensive information and recipes on plants from the four categories. Foundation greens: wild spinach, chickweed, mallow, purslane; tart greens: curlydock, sheep sorrel, wood sorrel; pungent greens: wild mustard, wintercress, garlic mustard,shepherd’s purse; and bitter greens: dandelion, cat’s ear, sow thistle, nipplewort. Dr. John Kallas has investigated and taught about edible wild plants since 1970. He founded WildFood Adventures (www.wildfoodadventures.com) in 1993 and is the publisher and editor of Wild FoodAdventurer. He lives in Portland, Oregon. The definitive work on growing, harvesting, and eating wild greens.



A Feast of Weeds

A Feast of Weeds Author Luigi Ballerini
ISBN-10 9780520270343
Release 2012-10-29
Pages 276
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"A dazzling display of humanistic erudition, wit, and practical culinary advice. Ballerini's living herbarium reinitiates modern readers living in the concrete manswarm into the joys of foraging, gathering, and savoring herbs, flowers, and berries. Its wide-ranging historical context, a veritable documentary of poets and chroniclers of past and present, is a learned celebration of nature's bounty. Practical and flavorful recipes for each plant transport the 'weeds' from the field to the palate and enhance a narrative enriched by splendid complementary footnotes."—Albert Sonnenfeld, Series Director, Arts of the Table "Weeds indeed. A guide as witty as he is erudite, Luigi Ballerini has given us a remarkable compendium of the wild greens, along with their flowers and fruits, that people have foraged and eaten for millennia. Once the food of the poor, such ingredients are now in high demand. Gathering greens both familiar—such as mint or borage—and obscure—milk thistle and wallrocket—Ballerini draws upon a diverse cast of authors to attest or dispute their real or alleged medicinal powers. Just as important, he never neglects to suggest how they taste or to present fine recipes so that we can savor them for ourselves."—Carol Field, author of The Italian Baker "The scholar and poet Luigi Ballerini has given us a mouthwatering treasure of inventive Italian recipes for foraged wild plants adapted for the American locavore kitchen (including ten for borage alone, as well as nettle and purslane frittatas, and prickly pear risotto). This elegantly illustrated volume is peppered with humor and tastefully seasoned with a wealth of cultural, historical, and scientific sources and information. A Feast of Weeds is food for both the palate and the mind."—Jean-Claude Carron, University of California, Los Angeles



The Wild Table

The Wild Table Author Connie Green
ISBN-10 9781101665091
Release 2010-10-14
Pages 368
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A captivating cookbook by a renowned forager of wild edibles-with more than one hundred sumptuous recipes and full-color photographs. In the last decade, the celebration of organic foods, farmer's markets, and artisanal producers has dovetailed with a renewed passion for wild delicacies. On the forefront of this movement is longtime "huntress" Connie Green, who sells her gathered goods across the country and to Napa Valley's finest chefs including Thomas Keller and Michael Mina. Taking readers into the woods and on the roadside, The Wild Table features more than forty wild mushrooms, plants, and berries- from prize morels and chanterelles to fennel, ramps, winter greens, huckleberries, and more. Grouped by season (including Indian Summer), the delectable recipes-from Hedgehog Mushroom and Carmelized Onion Tart and Bacon-Wrapped Duck Stuffed Morels, to homemade Mulberry Ice Cream- provide step-by-step cooking techniques, explain how to find and prepare each ingredient, and feature several signature dishes from noted chefs. Each section also features enchanting essays capturing the essence of each ingredient, along with stories of foraging in the natural world. The Wild Table is an invitation to the romantic, mysterious, and delicious world of exotic foraged food. With gorgeous photography throughout, this book will appeal to any serious gatherer, but it will also transport the armchair forager and bring to life the abundant flavors around us. Watch a Video



Food for Free

Food for Free Author Richard Mabey
ISBN-10 9780007438488
Release 2012-06-04
Pages 512
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The classic foraging guide to over 200 types of food that can be gathered and picked in the wild, Food for Free returns in its 40th year as a sumptuous, beautifully illustrated and fully updated anniversary edition.



The Essential Wild Food Survival Guide

The Essential Wild Food Survival Guide Author Linda Runyon
ISBN-10 9780936699103
Release 2009-04-01
Pages 320
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Full of data, charts, nutritional breakdowns, and a poisonous look-alike section, this guide discusses how to identify, gather, prepare, store, and enjoy an endlessly nutritious and renewable resource of wild, edible plants.



Preserving Wild Foods

Preserving Wild Foods Author Raquel Pelzel
ISBN-10 9781603428910
Release 2012-11-06
Pages 256
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Whether you forage in the wild or at the farmers’ market, you’ll delight in the unique preserves featured in this one-of-a-kind collection. With a reverence for the natural world and all of its edible bounty, Matthew Weingarten and Raquel Pelzel encourage you to explore the ways in which wild ingredients can be transformed into tasty foods through a range of preserving techniques that include canning, smoking, curing, and pickling. Enjoy your own delicious Duck Prosciutto, Dandelion Jelly, Crab Apple Mostrada, and more!



The Wild Food Trailguide

The Wild Food Trailguide Author Alan Hall
ISBN-10 1439210691
Release 2008-09-22
Pages 230
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This new edition of a book that Explorer magazine called "an indispensable field guide to the most common edible plants of North America" offers 85 plants that are not only edible, they are truly worth eating. This guide is as much fun to browse as it is to use. Many of the plants we call weeds were brought here by settlers. Our grandparents still knew where to find them, how to use them and when to harvest. They are not confined to the wilderness but can be found in your backyard or along roadsides -- even on urban expressway margins and vacant lots. More than 25 uses -- from salads and seasonings to jams and pies -- can add variety to meals and really cut rising food costs. This guide makes harvesting nature's free bounty sure, safe and easy. It is, as noted by the New York Times, "extremely well organized." Each plant is described in clear, nontechnical terms and each is illustrated. The text clearly spells out the part of the plant that is edible, when to collect it and how to prepare it.



The Wild Vegan Cookbook

The Wild Vegan Cookbook Author Steve Brill
ISBN-10 9781558327214
Release 2010
Pages 500
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No one knows wild fruits, vegetables, and herbs more intimately than Wildman Steve Brill. In this book (formerly published in hardcover as The Wild Vegetarian Cookbook) Brill describes how he forages year-round for local, organic foods in New York City; he knows every food that grows in the wild, when each is at its peak, and how to best prepare it. His 500 recipes (among them Baked Wild Ravioli, Ramp Vichyssoise, Early Spring Stir-Fry, and Wisteria-Lime Ice Cream) combine the inventive with the familiar for delicious vegan meals.