The Wild Vegan Cookbook: A Forager’s Culinary Guide (in the Field Or in the Supermarket) to Preparing and Savoring Wild (and Not So Wild) Natural Foods
$50.00
Out of stock
A forager’s culinary guide (in the field or in the supermarket) to preparing wild, natural foods, with 500 recipes.
About the Book
No one knows wild fruits, vegetables, and herbs more intimately than Wildman Steve Brill. In this book (formerly published in hardcover as The Wild Vegetarian Cookbook) Brill describes how he forages year-round for local, organic foods in New York City; he knows every food that grows in the wild, when each is at its peak, and how to best prepare it.
His 500 recipes (among them Baked Wild Ravioli, Ramp Vichyssoise, Early Spring Stir-Fry, and Wisteria-Lime Ice Cream) combine the inventive with the familiar for delicious vegan meals.
Additional information
You may also like...
-
Out Of Old Ontario Kitchens
$15.00 -
Fresh & Fermented: 85 Delicious Ways to Make Fermented Carrots, Kraut, and Kimchi Part of Every Meal
$50.00 -
Preserving By The Pint: Quick Seasonal Canning for Small Spaces
$25.00 -
The First Mess Cookbook: Vibrant Plant-Based Recipes to Eat Well Through the Seasons
$30.00