Roger Phillips, creator of Wild Flowers and its bestselling companion volumes, turns his attention and his camera to the wide range of good things to eat from the countryside and seashore. From the multitude of species that are safely edible, he has selected those that are actually attractive and appetizing as food. Beautiful colour photography shows each species growing in the wild - for accurate identification - and prepared as an appealing dish. Well-known wine and food writers such as Jane grigson, Katie Stewart and B.C.A. Turner are among those who have contributed the recipes that accompany Roger Phillips' photographs.
Phragmities communis Grass Family, Graminae Other Names: Reed, giant reed. History: Native to Europe and North America. An ancient food, craft material, fiber. The Gosiute Indians gathered a sweet secretion formed on the leaves by ...
This book is the ultimate resource for every home, kept right next to your emergency foods, in your Bug out Bag, on your coffee table, or in your bookcase. You can use this book to put food on your table in case hard times are coming ahead.
“A necessary book for anyone truly interested in what we take from the sea to eat, and how, and why.” —Sam Sifton, The New York Times Book Review Acclaimed author of American Catch and The Omega Princple and life-long fisherman, Paul ...
With a reverence for the natural world and all of its edible bounty, Matthew Weingarten and Raquel Pelzel encourage you to explore the ways in which wild ingredients can be transformed into tasty foods through a range of preserving ...
Hargreaves, Barbara, ed. The Second Country Cookbook. London: Hamlyn Publishing Group, 1974. Haskin, Leslie L.Wild Flowersof thePacific Coast. 1934.Reprint, New York: Dover, 1977. Havard, Valery. “The Drink Plants of the North American ...
In these long anticipated pages, Sunny Savage, host of the wild food cooking show Hot on the Trail and a 2014 TedxMaui presenter, takes us on an adventure into the wilds of Hawai'i and her wild-inspired kitchen.
From dandelions to winter cress, wild garlic to chickweed and ground ivy to water mint, this book takes us through a year of delicious, foraged food.
This bunch of purslane leafy-stem tips were placed in the leftover juice of store-bought pickles and then put in the fridge for a few days. Due to a short soaking time, these purslane pickles were understandably weak in flavor and quite ...
In Feasting Wild, geographer and anthropologist Gina Rae La Cerva embarks on a global culinary adventure to trace our relationship to wild foods.
The book's beautiful, instructive botanical illustrations and enlightening recipes offer an adventurous and satisfying way to eat locally and seasonally.