Healthy, organic foods grow wild everywhere in North America. In his first book, "Wildman" Steve Brill demonstrated how to forage safely for these edible wild plants. Now, in The Wild Vegetarian Cookbook, he breaks new ground by presenting 500 recipes for transforming these natural foods into delicious vegetarian meals. Foraging is a year-round activity, from winter's wild onions and scallions to spring's dandelion greens, fiddleheads, and ramps, from summer's wild blueberries and blackberries to fall's chestnuts and oyster mushrooms. And so, for ease of use, this book is organised chronologically by season. Each plant has a brief introduction before the recipes, which are tremendously varied: Fiddleheads with Sesame Noodles, Wild Spearmint Pineapple Sorbet, Mulberry Muffins, Wild Berry Cobbler, Hazelnut Biscuits, Honey Mushroom Burgers, Black Walnut Pesto, and much more. There is also an extensive resource guide.
- ISBN10 1558322140
- ISBN13 9781558322141
- Publish Date 1 May 2002
- Publish Status Out of Stock
- Publish Country US
- Imprint Harvard Common Press,U.S.
- Format Hardcover
- Pages 500
- Language English