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Product Description
Edible plants grow wild along roadsides, in country fields, and in urban parks. All manner of leafy greens, mushrooms, and herbs that command hefty prices at the market are bountiful outdoors and absolutely free for the taking. But to enjoy them you must know how to recognize, when to harvest, and how to prepare and eat them. The Foraging Gourmet concentrates on the most commonly found of these wild comestibles, going beyond a field guide's description to provide folklore and mouth-watering recipes for each entry, such as wild asparagus pizza, fiddlehead soup, blackberry mousse, and elderberry pie. This fully illustrated guide is the perfect companion for hikers, campers, and anyone who enjoys eating the good food of the earth. With The Foraging Gourmet in hand you'll never walk through a field again without casting your eyes about with dinner in mind. (5 1/2 X 8 1/4, 224 pages, color photos, illustrations)
Amazon.com Review
As Katie Letcher Lyle says, "The thrill of foraging is getting something for nothing." And, as she points out, it often does take you to beautiful places, from sandy beaches to wild flower-filled meadows and cool woods. Lyle crams a substantial amount into this field guide and cookbook. For 55 edibles, you learn what to look for, supported by drawings and some color photos, plus history, lore, and a recipe or two for each wild treasure. This book seems sturdy enough to survive many seasons in your backpack. Written for an American audience, it can also serve foragers in Canada and, to some degree, Europe, as it includes mushrooms, fruits, and greens found in this milieu as well.
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