Wild Food Cookbook
Iowa State University Press, 1989 - Cooking (Wild foods) - 126 pages
Abstract: This text describes a wide variety of plants, animals and other sources of food in the wild. Organized by season, this book relates techniques of preparing all types of food from the wild. Ingredients include birds, frogs, fish, deer, turtles, and plants of all sorts.
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Selecting the permanent hive location
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animals autumn bacon bees berries birds boil bones bouillon breast bring brown butter button caps cherries chopped common contain cooking cool cover cranberries cream deer dress dried ducks easily eaten edible excellent fish flavor flour fresh fried fruit gather green grouse grow hang head heat honey hour inch jelly juice keep leaves legs lemon less look meat minutes mushrooms never onion oven partridge pepper pheasant pieces plant Pluck plums poisonous pork potatoes pound prepare Puffballs recipe remove rings roast salad salt salted water sauce season seeds serve side skin sliced sometimes soup species squirrel stem sugar tablespoons taste teaspoon tender trees turn turtle usually venison vinegar wash whole wild winter woods young