The Rocky Mountain Wild Foods Cookbook

The Rocky Mountain Wild Foods Cookbook

4.0 1
by Darcy Williamson
     
 

Distributed by the University of Nebraska Press for Caxton Press

The Rocky Mountain Wild Foods Cookbook contains recipes and preparation methods for 28 varieties of wild plants easily found in the Rocky Mountains and the West.

Overview


Distributed by the University of Nebraska Press for Caxton Press

The Rocky Mountain Wild Foods Cookbook contains recipes and preparation methods for 28 varieties of wild plants easily found in the Rocky Mountains and the West.

Editorial Reviews

Midwest Book Review

"Easy to recognize wild foods are abundant in the Rocky Mountains and the West. Darcy Williamson describes twenty-eight plants common to the region (omitting endangered plants and those which are very tedious to collect), and provides an extensive selections of recipes using these delicacies from Nature's garden. All of the dishes emphasize health-conscious cooking, using fresh ingredients with low sugar and fat content. Williamson shares the best recipes from her test kitchen (beverages, jellies, soups, salads, stir-frys, breads, desserts) the possibilities are delicious. Illustrations of each wild plant are included to help you accurately identify them, and field preparation for each is outlined to assure fresh, quality ingredients for the chef."—Midwest Book Review

Product Details

ISBN-13:
9780870043673
Publisher:
Caxton Press
Publication date:
03/01/1995
Series:
Cookbooks Series
Pages:
251
Sales rank:
826,264
Product dimensions:
6.64(w) x 8.96(h) x 0.77(d)

Meet the Author

Darcy Williamson is a long time Idahoan, historian, naturalist, herbologist, outdoor chef and whitewater rafting expert who has written two other books published by Caxton Press; Basque Cooking and Lore and Idaho River Tales.

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The Rocky Mountain Wild Foods Cookbook 4 out of 5 based on 0 ratings. 1 reviews.
Guest More than 1 year ago
I live in Idaho and this book is great in helping me to identify and process wild foods for cooking. We pick huckleberries every year and I love her recipes. I'm working up the courage to try some of her more exotic foods--like the stinging nettle. Darcy also gives you a background on the plant--it's historical uses, it's relation to other plants, and which parts are used for eating and other ideas. A good read along with the recipes.