Stalking The Wild Asparagus by Euell Gibbons, John McPhee |, Paperback | Barnes & Noble
Stalking The Wild Asparagus

Stalking The Wild Asparagus

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by Euell Gibbons, John McPhee
     
 

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Euell Gibbons was one of the few people in this country to devote a considerable part of his life to the adventure of “living off the land.” He sought out wild plants all over North America and made them into delicious dishes. His book includes recipes for vegetable and casserole dishes, breads, cakes, muffins and twenty different pies. He also shows

Overview

Euell Gibbons was one of the few people in this country to devote a considerable part of his life to the adventure of “living off the land.” He sought out wild plants all over North America and made them into delicious dishes. His book includes recipes for vegetable and casserole dishes, breads, cakes, muffins and twenty different pies. He also shows how to make numerous jellies, jams, teas, and wines, and how to sweeten them with wild honey or homemade maple syrup.

Editorial Reviews

Nika Hazelton
First of all, anybody even remotely interested in nature (and why else should anybody take an uncomfortable summer cottage when they have a perfectly good home) should have Stalking the Wild Asparagus and Stalking the Blue-Eyed Scallop by Euell Gibbons. These books tell you how to forage for food and pleasure in the woods and on the sea coasts, with hundreds of recipes for making good things of what grows for free, and an enormous amount of most readable information as well. They are well on the way to becoming classics, and most deservedly so.—New York Times Book Review
Craig Claiborne
The author is a first-rate cook, or what would be called in the South a 'born' cook. He creates and improvises with authority and imagination and the results are enormously inventive.

A few weeks ago he prepared at noon a dinner for six with foods he had foraged in the morning. The meal consisted of a cocktail made of wild fruit juices, batter-fried fillets of bluegill caught that morning at a nearby lake, sautéed dandelion crowns, buttered wild leeks, wild broccoli, buttered wild Jerusalem artichokes and a persimmon-hickory nut pie. The meal was accompanied by an incredibly good salad of wild watercress, wild mint and day lily shoots.—New York Times

Product Details

ISBN-13:
9780911469035
Publisher:
Hood, Alan C. Company, Inc.
Publication date:
01/01/1962
Edition description:
1st Edition
Pages:
303
Sales rank:
158,235
Product dimensions:
5.51(w) x 8.25(h) x 0.92(d)

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