The Rocky Mountain Wild Foods Cookbook

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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.

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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.

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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
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Product Details

  • ISBN-13: 9780870043673
  • Publisher: Caxton Press
  • Publication date: 3/1/1995
  • Series: Cookbooks Series
  • Pages: 251
  • Sales rank: 882,007
  • 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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Customer Reviews

Average Rating 4
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Sort by: Showing 1 Customer Reviews
  • Anonymous

    Posted December 29, 2004

    Wonderful history lessons too!

    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.

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