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Author: "Wildman" Steve Brill Publisher: Rowman & Littlefield ISBN: 1493024299 Category : Nature Languages : en Pages : 352
Book Description
From beach peas to serviceberries, hen of the woods to Indian cucumber, ostrich ferns to sea rocket, this guide uncovers the edible wild foods and healthful herbs of New York. Helpfully organized by environmental zone, the book is an authoritative guide for nature lovers, outdoorsmen, and gastronomes.
Author: "Wildman" Steve Brill Publisher: Rowman & Littlefield ISBN: 1493024299 Category : Nature Languages : en Pages : 352
Book Description
From beach peas to serviceberries, hen of the woods to Indian cucumber, ostrich ferns to sea rocket, this guide uncovers the edible wild foods and healthful herbs of New York. Helpfully organized by environmental zone, the book is an authoritative guide for nature lovers, outdoorsmen, and gastronomes.
Author: Ava Chin Publisher: Simon and Schuster ISBN: 1451656203 Category : Biography & Autobiography Languages : en Pages : 256
Book Description
Chin, who writes the "Wild Edibles" column for the New York Times, goes looking for love, blackberries, and wild garlic in this wildly uneven, yet warmly exhilarating memoir. Trekking through Central Park and other urban beaten paths and backyards, Chin leads us on a journey of discovery as she searches for the tender shoots poking through cement cracks and hardy wild plants resisting winter's bite.--
Author: Leda Meredith Publisher: Timber Press ISBN: 1604694173 Category : Nature Languages : en Pages : 309
Book Description
“An invaluable guide for the feast in the East.” —Hank Shaw, author of the James Beard Award–winning website Hunter Angler Gardener Cook The Northeast offers a veritable feast for foragers, and with Leda Meredith as your trusted guide you will learn how to safely find and identify an abundance of delicious wild plants. The plant profiles in Northeast Foraging include clear, color photographs, identification tips, guidance on how to ethically harvest, and suggestions for eating and preserving. A handy seasonal planner details which plants are available during every season. Thorough, comprehensive, and safe, this is a must-have for foragers in New York, Connecticut, Massachusetts, Maine, New Hampshire, Vermont, Pennsylvania, New Jersey, Delaware, and Rhode Island.
Author: Ellen Zachos Publisher: Storey Publishing, LLC ISBN: 1603428496 Category : Nature Languages : en Pages : 241
Book Description
There’s food growing everywhere! You’ll be amazed by how many of the plants you see each day are actually nutritious edibles. Ideal for first-time foragers, this book features 70 edible weeds, flowers, mushrooms, and ornamental plants typically found in urban and suburban neighborhoods. Full-color photographs make identification easy, while tips on common plant locations, pesticides, pollution, and dangerous flora make foraging as safe and simple as stepping into your own backyard.
Author: Alan E. Bessette Publisher: Syracuse University Press ISBN: 9780815608486 Category : Nature Languages : en Pages : 124
Book Description
Mycologists Alan and Arleen Bessette offer a field guide for the identification of common edible and poisonous mushrooms of New York State. Written for readers interested in the safe collection and consumption of a variety of mushrooms, this book includes identification keys for each species and detailed descriptions of poisonous species. In addition, the book is filled with vivid color photographs. Celebrating the culinary adventure of mushroom gathering, the authors include attractive recipes accompanied by photographs of the recipes' preparation. With concise, accurate, and easy-to-follow descriptions, the book provides a safe and reliable introduction to mushroom gathering.
Author: Gary Lincoff Publisher: Quarto Publishing Group USA ISBN: 1610584163 Category : Cooking Languages : en Pages : 193
Book Description
Discover the edible riches in your backyard, local parks, woods, and even roadside with tips from the author of The Complete Mushroom Hunter. In The Joy of Foraging, Gary Lincoff shows you how to find fiddlehead ferns, rose hips, beach plums, bee balm, and more, whether you are foraging in the urban jungle or the wild, wild woods. You will also learn about fellow foragers—experts, folk healers, hobbyists, or novices like you—who collect wild things and are learning new things to do with them every day. Along with a world of edible wild plants—wherever you live, any season, any climate—you’ll find essential tips on where to look for native plants, and how to know without a doubt the difference between edibles and toxic look-alikes. There are even ideas and recipes for preparing and preserving the wild harvest year-round—all with full-color photography. Let Gary take you on the ultimate tour of our edible wild kingdom! “Gary Lincoff’s book provides a good jumping-off place for those who would like to foster an appreciation for the mostly unlooked-for abundance that surrounds people wherever they are, and an ability to find hidden sustenance in everyday places.” —Englewood Review of Books
Author: Dina Falconi Publisher: ISBN: 9780989343305 Category : Cooking (Wild foods) Languages : en Pages : 240
Book Description
Foraging & Feasting: A Field Guide and Wild Food Cookbook celebrates and reclaims the lost art of turning locally gathered wild plants into nutritious, delicious meals ? a traditional foodway long practiced by our ancestors but neglected in modern times. The book's beautiful, instructive botanical illustrations and enlightening recipes offer an adventurous and satisfying way to eat locally and seasonally. Readers will be able to identify, harvest, prepare, eat, and savor the wild bounty all around them. We share this project with you out of our long commitment to connecting with nature through food and art. The effort weaves together Dina?s 30 years of passionate investigations into wild-plant identification, foraging, and cooking with Wendy?s deft artistic skills honed over 15 years as a botanical illustrator. The result is an abundance of recipes and illustrations that explore creative ways to bring wild edibles into our lives. Part One of Foraging & Feasting serves as a visual guide, tracking 50 plants through their growing cycle. The images illustrate the culinary uses of wild plants at various seasons. Part Two contains easy-to-use references including Plant Chart Centerfolds and Seasonal Flow Charts. 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. These recipes are not limited to wild ingredients; they can be used with cultivated ingredients as well, purchased or homegrown. Many of the recipes can be made to accommodate various dietary restrictions: gluten-free, casein-free, dairy-free, grain-free, and sugar-free. Among those who will find the book valuable are the health-conscious members of the Weston A Price Foundation, ever in search of nutrient-dense, traditional whole foods. Slow Food enthusiasts will appreciate how focusing on ancient, seas¬¬unusual edibles.
Author: Tom Seymour Publisher: Rowman & Littlefield ISBN: 0762793708 Category : Cooking Languages : en Pages : 259
Book Description
From beach peas to serviceberries, hen of the woods to Indian cucumber, ostrich ferns to sea rocket, Foraging New England guides the reader to the edible wild foods and healthful herbs of the Northeast. Helpfully organized by environmental zone, the book is an authoritative guide for nature lovers, outdoorsmen, and gastronomes.
Author: Alan Bergo Publisher: Chelsea Green Publishing ISBN: 1603589481 Category : Cooking Languages : en Pages : 290
Book Description
“In this remarkable new cookbook, Bergo provides stories, photographs and inventive recipes.”—Star Tribune As Seen on NBC's The Today Show! "With a passion for bringing a taste of the wild to the table, [Bergo’s] inspiration for experimentation shows in his inventive dishes created around ingredients found in his own backyard."—Tastemade From root to flower—and featuring 180 recipes and over 230 of the author’s own beautiful photographs—explore the edible plants we find all around us with the Forager Chef Alan Bergo as he breaks new culinary ground! In The Forager Chef’s Book of Flora you’ll find the exotic to the familiar—from Ramp Leaf Dumplings to Spruce Tip Panna Cotta to Crisp Fiddlehead Pickles—with Chef Bergo’s unique blend of easy-to-follow instruction and out-of-this-world inspiration. Over the past fifteen years, Minnesota chef Alan Bergo has become one of America’s most exciting and resourceful culinary voices, with millions seeking his guidance through his wildly popular website and video tutorials. Bergo’s inventive culinary style is defined by his encyclopedic curiosity, and his abiding, root-to-flower passion for both wild and cultivated plants. Instead of waiting for fall squash to ripen, Bergo eagerly harvests their early shoots, flowers, and young greens—taking a holistic approach to cooking with all parts of the plant, and discovering extraordinary new flavors and textures along the way. The Forager Chef’s Book of Flora demonstrates how understanding the different properties and growing phases of roots, stems, leaves, and seeds can inform your preparation of something like the head of an immature sunflower—as well as the lesser-used parts of common vegetables, like broccoli or eggplant. As a society, we’ve forgotten this type of old-school knowledge, including many brilliant culinary techniques that were borne of thrift and necessity. For our own sake, and that of our planet, it’s time we remembered. And in the process, we can unlock new flavors from the abundant landscape around us. “[An] excellent debut. . . . Advocating that plants are edible in their entirety is one thing, but this [book] delivers the delectable means to prove it."—Publishers Weekly "Alan Bergo was foraging in the Midwest way before it was trendy."—Outside Magazine
Author: "Wildman" Steve Brill
Author: "Wildman" Steve Brill
Author: Ava Chin
Author: Leda Meredith
Author: Ellen Zachos
Author: Alan E. Bessette
Author: Gary Lincoff
Author: Dina Falconi
Author: Tom Seymour
Author: Alan Bergo
Author: Samuel Thayer