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Presents a guide on locating, identifying, picking, and preparing wild edible foods grown in North America.
Sergei Boutenko’s groundbreaking field guide to the art and science of foraging and preparing wild edible plants—includes 300+ photos of 60 plants **An Amazon Editors' Pick -- Best Cookbooks, Food & Wine** In Wild Edibles, Sergei Boutenko’s bestselling work on the art and science of live-food wildcrafting, readers will learn how to safely identify 60 delicious trailside weeds, herbs, fruits, and greens growing all around us. It also outlines basic rules for safe wild-food foraging and discusses poisonous plants, plant identification protocols, gathering etiquette, and conservation strategies. But the journey doesn’t end there. Rooted in Boutenko’s robust foraging experience, botanary science, and fresh dietary perspectives, this practical companion gives hikers, backpackers, raw foodists, gardeners, chefs, foodies, DIYers, survivalists, and off-the-grid enthusiasts the necessary tools to transform their simple harvests into safe, delicious, and nutrient-rich recipes. Special features include: 60 edible plant descriptions, most of them found worldwide 300+ color photos that make plant identification easy and safe 67 tasty, high-nutrient plant-based recipes, including green smoothies, salads and salad dressings, spreads and crackers, main courses, juices, and sweets For the wildly adventurous and playfully rebellious, Wild Edibles will expand your food options, providing readers with the inspiration and essential know-how to live more healthy (yet thrifty), more satisfying (yet sustainable) lives.
“A beautifully written portrait of the people who collect and distribute wild mushrooms . . . food and nature writing at its finest.”—Eugenia Bone, author of Mycophilia “A rollicking narrative . . . Cook [delivers] vivid and cinematic scenes on every page.”—The Wall Street Journal In the dark corners of America’s forests grow culinary treasures. Chefs pay top dollar to showcase these elusive and enchanting ingredients on their menus. Whether dressing up a filet mignon with smoky morels or shaving luxurious white truffles over pasta, the most elegant restaurants across the country now feature one of nature’s last truly wild foods: the uncultivated, uncontrollable mushroom. The mushroom hunters, by contrast, are a rough lot. They live in the wilderness and move with the seasons. Motivated by Gold Rush desires, they haul improbable quantities of fungi from the woods for cash. Langdon Cook embeds himself in this shadowy subculture, reporting from both rural fringes and big-city eateries with the flair of a novelist, uncovering along the way what might be the last gasp of frontier-style capitalism. Meet Doug, an ex-logger and crabber—now an itinerant mushroom picker trying to pay his bills and stay out of trouble; Jeremy, a former cook turned wild-food entrepreneur, crisscrossing the continent to build a business amid cutthroat competition; their friend Matt, an up-and-coming chef whose kitchen alchemy is turning heads; and the woman who inspires them all. Rich with the science and lore of edible fungi—from seductive chanterelles to exotic porcini—The Mushroom Hunters is equal parts gonzo travelogue and culinary history lesson, a fast-paced, character-driven tour through a world that is by turns secretive, dangerous, and quintessentially American.
A practical guide to all aspects of edible wild plants: finding and identifying them, their seasons of harvest, and their methods of collection and preparation. Each plant is discussed in great detail and accompanied by excellent color photographs. Includes an index, illustrated glossary, bibliography, and harvest calendar. The perfect guide for all experience levels.
Incredible Wild Edibles is an invitation to enjoy the best food on Earth. This guide provides complete information on 36 traditional fruits, nuts, herbs, and vegetables that have nearly disappeared from our modern diets. Rediscover these wholesome, super-nutritious, gourmet foods for free! In a humorous but authoritative style, the author tells how to identify these plants with confidence, where and when to find them, what parts to use, and how to prepare them for the table. He gives practical advice on harvesting and discusses safe and responsible foraging practices. Contains index, bibliography, glossary, range maps, foraging calendar, and more than 350 color photos. For all experience levels, from novice to expert.
The founder of Wild Food Adventures presents the definitive, fully illustrated guide to foraging and preparing wild edible greens. Beyond the confines of our well-tended vegetable gardens, there is a wide variety of fresh foods growing in our yards, neighborhoods, or local woods. All that’s needed to take advantage of this wild bounty is a little knowledge and a sense of adventure. In Edible Wild Plants, wild foods expert John Kallas covers easy-to-identify plants commonly found across North America. The extensive information on each plant includes a full pictorial guide, recipes, and more. This volume covers four types of wild greens: Foundation Greens: wild spinach, chickweed, mallow, and purslane Tart Greens: curlydock, sheep sorrel, and wood sorrel Pungent Greens: wild mustard, wintercress, garlic mustard, and shepherd’s purse Bitter Greens: dandelion, cat’s ear, sow thistle, and nipplewort
'He writes so engagingly that it's hard to imagine that actual foraging can be more attractive than reading his accounts of it. ...[This book] is a treasure. It is beautifully produced, designed and illustrated.' - John Carey, The Sunday Times WINNER OF THE GUILD OF FOOD WRITERS AWARD FOR FOOD BOOK OF THE YEAR 2020 WINNER OF WOODLANDS AWARDS BEST WOODLAND BOOK OF THE YEAR 2020 Look out of your window, walk down a country path or go to the beach in Great Britain, and you are sure to see many wild species that you can take home and eat. From dandelions in spring to sloe berries in autumn, via wild garlic, samphire, chanterelles and even grasshoppers, our countryside is full of edible delights in any season. John Wright is the country's foremost expert in foraging and brings decades of experience, including as forager at the River Cottage, to this seasonal guide. Month by month, he shows us what species can be found and where, how to identify them, and how to store, use and cook them. You'll learn the stories behind the Latin names, the best way to tap a Birch tree, and how to fry an ant, make rosehip syrup and cook a hop omelette. Fully illustrated throughout, with tips on kit, conservation advice and what to avoid, this is an indispensable guide for everyone interested in wild food, whether you want to explore the great outdoors, or are happiest foraging from your armchair.
Combines practical wisdom on ecological design and community-building with a fresh, green perspective on an age-old subject. Activist and urban gardener Heather Flores shares her nine-step permaculture design to help farmsteaders and city dwellers alike build fertile soil, promote biodiversity, and increase natural habitat in their own "paradise gardens." This joyful lifestyle manual inspires readers to apply the principles of the paradise garden--simplicity, resourcefulness, creativity, mindfulness, and community--to all aspects of life. Plant "guerrilla gardens" in barren intersections and medians; organize community meals; start a street theater troupe or host a local art swap; free your kitchen from refrigeration and enjoy truly fresh, nourishing foods from your own plot of land; work with children to create garden play spaces. Flores cares passionately about the damaged state of our environment and our throwaway society. Here, she shows us how to reclaim the earth, one garden at a time.--From publisher description.
The Wild Wisdom of Weeds is the only book on foraging and edible weeds to focus on the thirteen weeds found all over the world, each of which represents a complete food source and extensive medical pharmacy and first-aid kit. More than just a field guide to wild edibles, it is a global plan for human survival. When Katrina Blair was eleven she had a life-changing experience where wild plants spoke to her, beckoning her to become a champion of their cause. Since then she has spent months on end taking walkabouts in the wild, eating nothing but what she forages, and has become a wild-foods advocate, community activist, gardener, and chef, teaching and presenting internationally about foraging and the healthful lifestyle it promotes. Katrina Blair’s philosophy in The Wild Wisdom of Weeds is sobering, realistic, and ultimately optimistic. If we can open our eyes to see the wisdom found in these weeds right under our noses, instead of trying to eradicate an “invasive,” we will achieve true food security. The Wild Wisdom of Weeds is about healing ourselves both in body and in spirit, in an age where technology, commodity agriculture, and processed foods dictate the terms of our intelligence. But if we can become familiar with these thirteen edible survival weeds found all over the world, we will never go hungry, and we will become closer to our own wild human instincts—all the while enjoying the freshest, wildest, and most nutritious food there is. For free! The thirteen plants found growing in every region across the world are: dandelion, mallow, purslane, plantain, thistle, amaranth, dock, mustard, grass, chickweed, clover, lambsquarter, and knotweed. These special plants contribute to the regeneration of the earth while supporting the survival of our human species; they grow everywhere where human civilization exists, from the hottest deserts to the Arctic Circle, following the path of human disturbance. Indeed, the more humans disturb the earth and put our food supply at risk, the more these thirteen plants proliferate. It’s a survival plan for the ages. Including over one hundred unique recipes, Katrina Blair’s book teaches us how to prepare these wild plants from root to seed in soups, salads, slaws, crackers, pestos, seed breads, and seed butters; cereals, green powders, sauerkrauts, smoothies, and milks; first-aid concoctions such as tinctures, teas, salves, and soothers; self-care/beauty products including shampoo, mouthwash, toothpaste (and brush), face masks; and a lot more. Whether readers are based at home or traveling, this book aims to empower individuals to maintain a state of optimal health with minimal cost and effort.
Presents a season-by-season guide to the identification, harvest, and preparation of more than two hundred common edible plants to be found in the wild.