The Complete Guide to Edible Wild Plants, Mushrooms, Fruits, and Nuts: Finding, Identifying, and Cooking

Front Cover
Rowman & Littlefield, Oct 15, 2016 - Cooking - 288 pages

Edible wild plants, mushrooms, fruits, and nuts grow along roadsides, amid country fields, and in urban parks. All manner of leafy greens, mushrooms, and herbs that command hefty prices at the market are bountiful outdoors and free for the taking. But to enjoy them, one must know when to harvest and how to recognize, prepare, and eat them.

The Complete Guide to Edible Wild Plants, Mushrooms, Fruits, and Nuts provides everything one needs to know about the most commonly found wild foods—going beyond a field guide's basic description to provide folklore and mouth-watering recipes for each entry, such as wild asparagus pizza, fiddlehead soup, blackberry mousse, and elderberry pie. This fully illustrated guide is the perfect companion for hikers, campers, and anyone who enjoys eating the good food of the earth. With it in hand, nature lovers will never take another hike without casting their eyes about with dinner in mind.

 

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Contents

CHAPTER 1 GEARING UP
1
CHAPTER 2 GREEN THINGS
6
MUSHROOMS
50
CHAPTER 4 FRUITS
75
CHAPTER 5 FLOWERS AND HERBS
136
CHAPTER 6 NUTS
156
CHAPTER 7 MISCELLANEOUS FORAGING
166
CHAPTER 8 ANNUAL FORAGERS CALENDAR
198
CHAPTER 9 THE LAST WORD
201
Basic Recipes
203
Bibliography
212
Index
215
About the Author
224
Copyright

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About the author (2016)

Katie Letcher Lyle is an award-winning cook and the author of nearly twenty books, including The Wild Berry Book. Her articles on wild food have appeared in Americana, Country Journal, and Blue Ridge Country. She was food columnist for seven years for the Roanoke Times.

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