Wild Vegetarian Cookbook A Forager's Culinary Guide (In the Field or in the Supermarket ) to Preparing and Savoring Wild (And Not So Wild) Natural Foods, With More Than 500 re

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.Brill, Steve is the author of 'Wild Vegetarian Cookbook A Forager's Culinary Guide (In the Field or in the Supermarket ) to Preparing and Savoring Wild (And Not So Wild) Natural Foods, With More Than 500 re', published 2002 under ISBN 9781558322141 and ISBN 1558322140.