More Books:

Stalking the Wild Asparagus
Language: en
Pages: 303
Authors: Euell Gibbons
Categories: Cooking
Type: BOOK - Published: 1972 - Publisher:

Books about Stalking the Wild Asparagus
Food on the Page
Language: en
Pages: 304
Authors: Megan J. Elias
Categories: Cooking
Type: BOOK - Published: 2017-05-03 - Publisher: University of Pennsylvania Press

In Food on the Page, the first comprehensive history of American cookbooks, Megan J. Elias chronicles cookbook publishing from the early 1800s to the present day. Examining a wealth of fascinating archival material, Elias explores the role words play in the creation of taste on both a personal and a
The Wild Food Cookbook
Language: en
Pages: 192
Authors: Roger Phillips
Categories: Cooking
Type: BOOK - Published: 2014-07-28 - Publisher: The Countryman Press

Photographer and author Roger Phillips has compiled a wide-ranging, delectable guide to finding and cooking wild foods. Unlike other books that focus on foraging, Phillips gives detailed recipes and preparation instructions that are critical to cooking and enjoying wild foods. Phillips provides an appetizing and attractive selection of recipes using
The Wild & Weedy Apothecary
Language: en
Pages: 384
Authors: Doreen Shababy
Categories: Health & Fitness
Type: BOOK - Published: 2010-09-08 - Publisher: Llewellyn Worldwide

Just outside your doorstep or kitchen window, hidden beneath a tall pine tree or twining through porch latticework, a wild and weedy apothecary waits to be discovered. Herbalist Doreen Shababy shares her deep, abiding love for the earth and its gifts in this collection of herbal wisdom that represents a
Wild Seasons
Language: en
Pages: 318
Authors: Kay Young
Categories: Cooking
Type: BOOK - Published: 1993-01-01 - Publisher: U of Nebraska Press

For nature lovers as well as cooks, there's plenty to whet the appetite in this unique field guide-cum-cookbook. Starting with the first plants ready for eating in the early spring (watercress and nettles) and following the sequence of harvest through the late fall (persim-mons and Jerusalem artichokes), Kay Young offers