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The Wild Vegetarian Cookbook

The Wild Vegetarian Cookbook

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The 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 Foods, with More than 500 Recipes

By Steve Brill

Healthful, organic foods grow wild everywhere in North America. Leading American foraging expert “Wildman” Steve Brill has been teaching students how to forage safely for these edible wild plants since 1982. Now, in The Wild Vegetarian Cookbook, he breaks new ground by presenting 500 recipes for transforming these natural foods into delicious vegetarian meals.

Foraging is a year-round activity, from winter’s wild onions and scallions to spring’s dandelion greens, fiddleheads, and ramps, from summer’s wild blueberries and blackberries to fall’s chestnuts and oyster mushrooms. And so, for ease of use, The Wild Vegetarian Cookbook is organized chronologically by season. Each plant has a brief introduction before the recipes, which are tremendously varied: Fiddleheads with Sesame Noodles, Wild Spearmint Pineapple Sorbet, Mulberry Muffins, Wild Berry Cobbler, Hazelnut Biscuits, Honey Mushroom Burgers, Black Walnut Pesto, and much more. There is also an extensive resource guide.
The 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 Foods, with More than 500 Recipes

By Steve Brill

Healthful, organic foods grow wild everywhere in North America. Leading American foraging expert “Wildman” Steve Brill has been teaching students how to forage safely for these edible wild plants since 1982. Now, in The Wild Vegetarian Cookbook, he breaks new ground by presenting 500 recipes for transforming these natural foods into delicious vegetarian meals.

Foraging is a year-round activity, from winter’s wild onions and scallions to spring’s dandelion greens, fiddleheads, and ramps, from summer’s wild blueberries and blackberries to fall’s chestnuts and oyster mushrooms. And so, for ease of use, The Wild Vegetarian Cookbook is organized chronologically by season. Each plant has a brief introduction before the recipes, which are tremendously varied: Fiddleheads with Sesame Noodles, Wild Spearmint Pineapple Sorbet, Mulberry Muffins, Wild Berry Cobbler, Hazelnut Biscuits, Honey Mushroom Burgers, Black Walnut Pesto, and much more. There is also an extensive resource guide.

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Categories:Types, Recipes/Menus
Published by: Harvard Common Press on Dec 09, 2009
Copyright:Traditional Copyright: All rights reserved
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07/05/2013

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