Many of these plants—nettles, dandelions, fat hen, sorrel—grow so profusely they are considered a nuisance, yet they offer fantastic food possibilities and are rich in nutrients. Some of these rare species will always remain of little importance because they need an acquired taste to enjoy them, they have too little pulp and too many seeds, or they are difficult to package and ship. The recipe list includes techniques for preserving food and covers basic pantry preparations, appetizers, soups, salads, and desserts, as well as meat, seafood, and vegetable dishes. The experience fundamentally changed their definition of food. An American expatriate, poet, and gourmet living in France, Jeffrey Greene has scoured the fields, rivers, and beaches of Europe and his native New England in search of foods ranging from puffballs and periwinkles to stone pine nuts and gooseneck barnacles. Part Three brings you into the kitchen; here you'll find more than 100 master recipes and countless variations formulated to help you easily turn wild plants into delectable salads, soups, beverages, meat dishes, desserts, and a host of other culinary delights. A chapter containing 67 high-nutrient vegan recipes—including green smoothies, salads and salad dressings, spreads and crackers, main courses, juices, and sweets—provides inspiration to join Sergei on the trail to radiant health.
He is a busy food and wine consultant in several areas including First Nations food traditions. As engrossing as a seed catalog and much more truthful. From razor clams and wild sea urchins, to young nettles and dandelion greens, to wild strawberries and cherries, Greene showcases the beauty of what one can cook up in a truly wild recipe. Sergei Boutenko has been gathering wild plants since he was 13, when, early on in a 6-month hike from Mexico to Canada, he and his raw-food family ran out of provisions and turned to foraging for survival in the wild. Luigi Ballerini shows tremendous breadth and depth of knowledge in an opening literary and historical analysis that explains how we have come to eat and cultivate wild plants. Linking to traditional uses for wild foods and future possibilities for our diet and well-being, as well as enhancing our appreciation of the environment around us, The Deerholme Foraging Book also includes an index, a bibliography, full-color photos of wild foods and dishes, and Jones's fascinating foraging stories.
Featuring local edible plants, sea vegetables, and shellfish as well as an overview of mushroom foraging, the book serves as an introduction to the world of wild food. It is written by award-winning chef and author Bill Jones and features local mushrooms, edible plants, sea vegetables, and shellfish. Helpfully organized by environmental zone, the book is an authoritative guide for nature lovers, outdoorsmen, and gastronomes. Award-winning journalist Joe Ray tells the tale of the Inn's rise to stardom, documenting how all the pieces came together to make a reservation at Wetzel's remote restaurant one of the most sought-after in the world. It serves as an introduction to the world of wild food and contains identification and sourcing information, harvesting and preparation tips, and more than one hundred delicious recipes featuring many types of wild foods. The authors provide thorough descriptions of where to find each of the region's most readily available plants, and they give clear instructions for harvesting them responsibly. There are over one hundred of them, further simplifying the identification of poisonous and edible plants.
A meal he made ranks as one of my most memorable foraged food prepared with skill and creativity. This valuable reference guide will help you identify and appreciate the wild bounty of the Rocky Mountain states. Even experienced foragers will be impressed with plantain leaf chips that are crisper and tastier than kale chips. A must have book for anyone who delves into the wild! More than 200 color illustrations, accompanied by detailed descriptions, will help you recognize edible plants such as nettles, daylilies, river oats, and tearthumbs. Helpfully organized by environmental zone, the book is an authoritative guide for nature lovers, outdoorsmen, and gastronomes. Helpfully organized by families, with a guide for each environmental zone, the book is an authoritative guide for nature lovers, outdoorsfolks, and gastonomes.
Spotlight on a way of life in the Pacific Northwest. But from Weed Pie to Smoked Salmon with Honey and Grand Fir, Bill Jones reveals a trove of wild delights with recipes easy enough to whip up at home but that would also dazzle if served at a great restaurant. This little cookbook includes 20 of the Asian recipes voted most popular from the Asian Cookbooks loyal fans. The recipes are global in influence and use simple techniques woven in with expert processes to create good, homemade food. Featuring local edible plants, sea vegetables, and shellfish as well as an overview of mushroom foraging, the book serves as an introduction to the world of wild food.
Now fully updated and expanded by the original author, this elegant new edition is sure to become a modern staple in backpacks, kitchens, and personal libraries. The recipe list includes techniques for harvesting and preserving food and covers basic pantry preparations, soups, salads, and meat, seafood, and vegetable dishes, all showcasing foraged food. More than a collection of recipes, this wild foods compendium provides comprehensive instructions on: - Cleaning and dressing wild game and fowl; - Making homemade venison sausage; - Smoking fish in a home-built fish smoker; - Cooking with wild greens and edibles; - Making stocks and marinades; - And more! The recipe list includes techniques for preserving food and covers basic pantry preparations, appetizers, soups, salads, and desserts, as well as meat, seafood, and vegetable dishes. This fully illustrated guide is the perfect companion for hikers, campers, and anyone who enjoys eating the good food of the earth. Doug lives on Lopez Island, Washington. No serious outdoors person should ever hit the trail without this book and the knowledge contained within it. In addition to more commonly identified specimens such as strawberries, blueberries and blackberries, explore the delicious possibilities of evergreen huckleberries, cloudberries and crowberries, and learn how to tell the edible lingonberry from the poisonous baneberry.
Thorough, comprehensive, and safe, this is a must-have for foragers in Oregon, Washington, and Alaska. To toast your new skill, they even include recipes for cordials. In The Sea Forager's Guide to the Northern California Coast, Kirk Lombard combines a startling depth of knowledge with wry humor a. Detailed black-and-white illustrations will provide extra guidance and photographs will bring modern foraging to life in a colorful and engaging way. The book's beautiful, instructive botanical illustrations and enlightening recipes offer an adventurous and satisfying way to eat locally and seasonally. Beebe, author of Cache and founder of Ecotrust The Pacific Northwest offers a veritable feast for foragers, and with Douglas Deur as your trusted guide you will learn how to safely find and identify an abundance of delicious wild plants. Scientific information for a general audience and full-color illustrations combine with intriguing accounts of the plants' uses, making this a practical guide for modern-day foragers.
This quirky and useful how-to is sure to inspire an empowering epicurean adventure. This is an exceptional combination and that is why you must add this book to your library. A noted wild edibles authority, Doug Benoliel provides more than 65 thorough descriptions of the most common edible plants of the Pacific Northwest region, from asparagus to watercress, juneberries to cattails, and many, many more! Sea and Smoke is a culinary celebration of what is good, flavorful, and nearby, with recipes like Herring Roe on Kelp with Charred Dandelions and Smoked Mussels creating an intimate relationship between the food and landscape of the Pacific Northwest. But if you already own some good Northwest field guides or are deeply knowledgeable about Northwest foraging, then you'll find this book useful for its tasty-sounding recipes. On the other hand, for anyone who has thought twice before popping that delicious-looking morsel into their mouth, the reality of poisonous berries growing in the wild is reason enough to be berry aware.
The recipes are global in influence and use simple techniques woven in with expert processes to create good, homemade food. Learn how to make exquisite home-grown cocktails. It is a snapshot of the fishing culture that resides alongside the docks of Oregon and Washington. The book is the product of twenty years of research and professional cooking with foraged foods. Also included are mouth-watering recipes such as cattail crêpes, cherry laurel cordial, fiddlehead fusilli, and rosehip soup. On Saturday nights she sheds her gardening gloves and dons her apron to become the Cocktail Gardener mixologist. Lottie has created delicious infusions, cordials, sodas, shrubs, bitters, teas, and tonics that can be mixed alcohol free as mocktails—try out the Cherry Blossom and Flowering Currant Cordial, the Thyme and Licorice Syrup, or the Iced Spring Tonic Tea—or added to your favorite spirits to create a magical take on old-time classics, such as the Wild Negroni or the Windfall Punch.
Wiggins coach you on how to safely identify, gather, and prepare delicious dishes from readily available plants--and clearly indicate which ones to avoid. Here Gordon Orians presents the results of his many years of research on how blackbirds utilize their marsh environments during the breeding season. A meal he made ranks as one of my most memorable foraged food prepared with skill and creativity. Nordahl also discusses some of the larger agricultural, political, and ecological issues that prevent these wild, and arguably tastier foods, from reaching our table. They have been studying wild edibles for many years.