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Synopsis
The term "wild food" embraces a rich variety of herbs, mushrooms, flowers, wild greens, berries and nuts, all of which are not simply edible, they are genuinely interesting, from a culinary, historical and botanical point of view. Within the seasonal divisions, each chapter of this book is devoted to a different food; instructions are given as to where it might be found, with anecdotal accounts of the authors experiences of gathering, and details of the folklore which is so often connected with foods found in the wild. Photographs help identify each ingredient and, where appropriate, health hazards or possible confusions with other similar dangerous specimens are mentioned.
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From Booklist
Not all of us are fortunate enough to live near a forest or a prairie, nor are many of us inclined to forage for our food. After all, that's why supermarkets were invented. But the trend of returning to our roots (pun intended), coupled with the ever-increasing number of gourmands, serious home chefs, and just plain food appreciators, might drive readers of this book to espouse things au naturel. Style does her job well, first dividing the more than 32 wild foods by seasonality and then examining each in detail, accompanied by at least four recipes. Some of the featured ingredients will be of no use to American cooks; so, too, will a number of the more than 100 recipes be out of reach because of unavailable or foreign ingredients and long preparation times. Nonetheless, a delightfully informative foray into foraging. Barbara Jacobs
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- PublisherTrafalgar Square
- Publication date1997
- ISBN 10 1857938518
- ISBN 13 9781857938517
- BindingPaperback
- Number of pages160
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FRUITS OF THE FOREST PB
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ISBN 10: 1857938518
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