A naturalist's guide to cooking with wild plants - Hardcover

Krochmal, Connie

Hardcover

ISBN 10: 0812904915 ISBN 13: 9780812904918

Publisher: Quadrangle/New York Times Book Co, 1975

Synopsis

The fields and woods of the world have nurtured man since the dawn of time. The American Indians, appreciating this bounty, taught early settlers how to make use of acorns, wild grapes, cattails, and a host of other edible wild plants. Today, a world sated with processed foods which cost more and nourish less, is turning again to wild plants as a cheap and healthful food resource. Here are complete plant descriptions in simple and easily understood terms, instructions on when and how to harvest the edible portions, and kitchen tested recipes for home use. Each plant is identified by one or more photographs and line drawings and there is a special section devoted to the edible sea weeds to be found off the Atlantic and Pacific coasts of the United States and off the coasts of the Hawaiian Islands. Another section deals with the tastiest and most elusive wild edible-the wild mushroom- and its dangerous cousin the toadstool. Plants with multiple edible parts have recipes for each part. Among the many resourceful and less common recipes included are elderberry catsup, cranberry pudding, and dandelion tarts. A practical and interesting reference book, A Naturalist's Guide to Cooking With Wild Plants will prove invaluable to cooks, nature observers, plant lovers, and organic food enthusiasts across the country.

About this edition

• Publisher: Quadrangle/New York Times Book Co
• Publication date: 1975
• ISBN 10: 0812904915
• ISBN 13: 9780812904918
• Binding: Hardcover
• Number of pages: 336