The Complete Guide to Edible Wild Plants, Mushrooms, Fruits, and Nuts: How to Find, Identify, and Cook Themby Katie Letcher Lyle
Edible wild plants, mushrooms, fruits, and nuts grow along roadsides, in country fields, and in urban parks. All manner of leafy greens, mushrooms, and herbs that command hefty prices at the market are bountiful outdoors and absolutely free for the taking. But to enjoy them you must know when to harvest, and how to recognize, prepare, and eat them. The Complete Guide to Edible Wild Plants, Mushrooms, Fruits, and Nuts provides everything you need to know about these wild treasures. Included is information on the most commonly found of these wild comestibles, going beyond a field guide's description to provide folklore and mouth-watering recipes for each entry, such as wild asparagus pizza, fiddlehead soup, blackberry mousse, and elderberry pie. This fully illustrated guide is the perfect companion for hikers, campers, and anyone who enjoys eating the good food of the earth. With The Complete Guide to Edible Wild Plants, Mushrooms, Fruits, and Nuts in hand, you'll never walk through a field again without casting your eyes about with dinner in mind.
Meet the Author
Katie Letcher Lyle is an award-winning cook and the author of nearly twenty books, including The Wild Berry Book. Her articles on wild food have appeared in Americana, Country Journal, and Blue Ridge Country. She was food columnist for seven years for the Roanoke Times.
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