| Description |
1 online resource (vii, 133 pages) : color illustrations |
| Contents |
Introduction. Wild plants as food ; Before you begin ; Emergency food ; How to use this book ; Guidelines for using the recipes ; About flavorings, sweeteners, and oils ; Beverages ; Recipes for failure -- Deadly harvest : plants you should avoid. Poison ivy, Poison oak, Poison sumac ; Poison hemlock ; Mushrooms -- Nature's storehouse of edible plants -- Condiments. Sassafras ; Field garlic -- Aperitifs. Swamp bay ; Red spruce -- Greens. Chicory ; Curly dock ; Glasswort ; Kudzu ; Stinging nettle ; Black walnut -- Starches. American lotus ; Arrowhead ; Groundnut ; Nut sedge ; Oak ; Softstem bulrush ; Spring beauty -- Grains and grainoids used like grains. Cane ; Manna grass ; River oats ; Yellow pond lily -- Flowers. Black locust ; Cattail ; Orange day lily ; Redbud -- Sweets. Indian strawberry ; Pawpaw -- Cordials. Blueberries -- Mushrooms. Oyster mushroom ; Chicken of the woods ; Puffballs |
| Summary |
In this book, two botanists coach readers on how to safely identify, gather, and prepare delicious dishes from readily available plants - and indicate which ones to avoid. More than 200 color illustrations, accompanied by detailed descriptions, will help readers recognize edible plants such as nettles, daylilies, river oats, and tearthumbs |
| Notes |
Includes index |
|
Print version record |
| Subject |
Wild plants, Edible -- East (U.S.)
|
|
Cooking (Wild foods) -- East (U.S.)
|
|
Cooking (Wild foods)
|
|
Wild plants, Edible
|
|
East United States
|
| Genre/Form |
cookbooks.
|
|
Cookbooks
|
|
Cookbooks.
|
|
Livres de cuisine.
|
| Form |
Electronic book
|
| Author |
Wiggins, Harold J., 1953-
|
| ISBN |
9781421408729 |
|
1421408724 |
|
