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Review:
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Much more than just a cookbook, this comprehensive guide will teach you how use over 150 of America's wild food plants to create healthy, great tasting meals. Natural foods and foraging expert "Wildman" Steve Brill will teach when and where to look for edible plants, even in city environments like parks (he regularly leads foraging tours in New York City).
If foraging isn't your thing, don't worry, the author also tells you where to find these ingredients in supermarkets and farmer's markets.
The 500 recipes are arranged according to seasons and ingredients (for instance, winter foods like garlic mustard, wild spearmint and sassafras are arranged together, spring foods like dandelion, horseradish and wild ginger are in one section, etc.). The recipes range from appetizers to soups to main courses to salads, side dishes and desserts. Recipes are all-natural, vegetarian and vegan.
But before he even gets to the recipes, Brill covers basics of foraging, cooking with wild foods, equipment and techniques and other basics. He even teaches you how to make wine with wild foods and how to make natural vegan tofu cheeses!
For anyone who wants to get back to basics, closer to nature and eat a healthy, tasty diet while doing it, this book is an invaluable resource.
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