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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 Foo based on 0 ratings. 1 reviews.
I'm this book's author and a leading authority on edible and medicinal wild plants, beginning my 20th year of Wild Food and Ecology field walks in and around NYC in 2002 (I'm best-known for having been handcuffed and arrested by undercover park rangers for eating a dandelion in Central Park). Please visit the website I designed, www.wildmanstevebrill.com, for an overview of my work and for excerpts of my books. The Wild Vegetarian Cookbook (Harvard Common Press) is the best guide ever for using wild ingredients in gourmet international recipes. It also includes completely new ways of preparing traditional recipes in healthful ways. For instance, there are vegan, dairy-free and sugar-free ice creams, mock cheeses to use in traditional cheese dishes, and even an omelet you can make without breaking an egg! If you want to learn how to use edible wild herbs, greens, fruits, berries, nuts, seeds, seaweeds, and mushrooms, or learn how to make delicious, healthful vegetarian dishes in new ways, this is the book for you