The Wild Vegan Cookbook: A Forager's Culinary Guide (in the Field Or in the Supermarket) to Preparing and Savoring Wild (and Not So Wild) Natural Foods

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Houghton Mifflin Harcourt, Mar 17, 2010 - Cooking - 528 pages
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.
 

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Contents

INTRODUCTION
WINTER WILD FOODS
EARLY SPRING WILD FOODS
MID to LATE SPRING WILD FOODS
SUMMER WILD FOODS
AUTUMN WILD FOODS
Back Matter
Back Cover
Spine
Copyright

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About the author (2010)

Steve ""Wildman"" Brill is an American naturalist, environmental educator and author. He gained notoriety in 1986, when he was arrested in New York City's Central Park for eating a dandelion.

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