Wild Harvest PDF Download

Author: Michael Whitt
Publisher:
ISBN:
Category : Poetry
Languages : en
Pages : 170

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Book Description

Author: Terry Domico
Publisher: Saanichton, B.C. : Hancock House
ISBN: 9780888390226
Category : Cookery (Wild foods)
Languages : en
Pages : 0

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Book Description
For everyone from backpackers to backyard harvesters, Wild Harvest is a field guide to wild edibles with their seasons and cooking suggestions.

Author: Alyson Knap
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 200

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Book Description
An outdoorsman's guide to edible wild plants in North America.

Author: Samuel Thayer
Publisher: Foragers Harvest Press
ISBN: 9780976626619
Category : Cooking
Languages : en
Pages : 0

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Book Description
Presents a guide on locating, identifying, picking, and preparing wild edible foods grown in North America.

Author: Samuel Thayer
Publisher: Foragers Harvest Press
ISBN: 9780976626602
Category : Cooking
Languages : en
Pages : 0

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Book Description
A practical guide to all aspects of edible wild plants: finding and identifying them, their seasons of harvest, and their methods of collection and preparation. Each plant is discussed in great detail and accompanied by excellent color photographs. Includes an index, illustrated glossary, bibliography, and harvest calendar. The perfect guide for all experience levels.

Author: Dan Small
Publisher: NorthWord Books for Young Readers
ISBN: 9781559711135
Category : Cooking
Languages : en
Pages : 148

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Book Description

Author: Samuel Thayer
Publisher: Foragers Harvest Press
ISBN: 9780976626626
Category : Cooking
Languages : en
Pages : 480

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Book Description
Incredible Wild Edibles is an invitation to enjoy the best food on Earth. This guide provides complete information on 36 traditional fruits, nuts, herbs, and vegetables that have nearly disappeared from our modern diets. Rediscover these wholesome, super-nutritious, gourmet foods for free! In a humorous but authoritative style, the author tells how to identify these plants with confidence, where and when to find them, what parts to use, and how to prepare them for the table. He gives practical advice on harvesting and discusses safe and responsible foraging practices. Contains index, bibliography, glossary, range maps, foraging calendar, and more than 350 color photos. For all experience levels, from novice to expert.

Author: Les Stroud
Publisher: Annick Press
ISBN: 1773215086
Category : Juvenile Nonfiction
Languages : en
Pages : 155

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Book Description
Join TV’s Survivorman on twelve edge-of-your-seat adventures as he proves anyone can be an outdoor explorer. From surviving a frigid night in northern Canada to munching on grubs in the Australian Outback, Les Stroud’s passion for the outdoors has driven him to some of the planet’s most remote and beautiful locations. In Wild Outside, he invites readers into his world of wilderness adventures with fast-paced stories, nature facts, and practical advice for spending time outside. Featuring kid-friendly activities and tips like how to safely observe wildlife, Stroud shows readers that adventure awaits everywhere—whether in a jungle or a city park. Andrew P. Barr’s dramatic illustrations amp up the excitement alongside photos of Survivorman’s adventures.

Author: Marie Viljoen
Publisher: Chelsea Green Publishing
ISBN: 1603587500
Category : Cooking
Languages : en
Pages : 482

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Book Description
One intrepid cook's exploration of her urban terrain In this groundbreaking collection of nearly 500 wild food recipes, celebrated New York City forager, cook, kitchen gardener, and writer Marie Viljoen incorporates wild ingredients into everyday and special occasion fare. Motivated by a hunger for new flavors and working with thirty-six versatile wild plants--some increasingly found in farmers markets--she offers deliciously compelling recipes for everything from cocktails and snacks to appetizers, entr es, and desserts, as well as bakes, breads, preserves, sauces, syrups, ferments, spices, and salts. From underexplored native flavors like bayberry and spicebush to accessible ecological threats like Japanese knotweed and mugwort, Viljoen presents hundreds of recipes unprecedented in scope. They range from simple quickweed griddle cakes with American burnweed butter to sophisticated dishes like a souffl ed tomato roulade stuffed with garlic mustard, or scallops seared with sweet white clover, cattail pollen, and sweetfern butter. Viljoen makes unfamiliar ingredients familiar by treating each to a thorough culinary examination, allowing readers to grasp every plant's character and inflection. Forage, Harvest, Feast--featuring hundreds of color photographs as well as cultivation tips for plants easily grown at home--is destined to become a standard reference for any cook wanting to transform wildcrafted ingredients into exceptional dishes, spices, and drinks. Eating wild food, Viljoen reminds us, is a radical act of remembering and honoring our shared heritage. Led by a quest for exceptional flavor and ecologically sound harvesting, she tames the feral kitchen, making it recognizable and welcoming to regular cooks.

Author: Alan Bergo
Publisher: Chelsea Green Publishing
ISBN: 1603589481
Category : Cooking
Languages : en
Pages : 290

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Book Description
“In this remarkable new cookbook, Bergo provides stories, photographs and inventive recipes.”—Star Tribune As Seen on NBC's The Today Show! "With a passion for bringing a taste of the wild to the table, [Bergo’s] inspiration for experimentation shows in his inventive dishes created around ingredients found in his own backyard."—Tastemade From root to flower—and featuring 180 recipes and over 230 of the author’s own beautiful photographs—explore the edible plants we find all around us with the Forager Chef Alan Bergo as he breaks new culinary ground! In The Forager Chef’s Book of Flora you’ll find the exotic to the familiar—from Ramp Leaf Dumplings to Spruce Tip Panna Cotta to Crisp Fiddlehead Pickles—with Chef Bergo’s unique blend of easy-to-follow instruction and out-of-this-world inspiration. Over the past fifteen years, Minnesota chef Alan Bergo has become one of America’s most exciting and resourceful culinary voices, with millions seeking his guidance through his wildly popular website and video tutorials. Bergo’s inventive culinary style is defined by his encyclopedic curiosity, and his abiding, root-to-flower passion for both wild and cultivated plants. Instead of waiting for fall squash to ripen, Bergo eagerly harvests their early shoots, flowers, and young greens—taking a holistic approach to cooking with all parts of the plant, and discovering extraordinary new flavors and textures along the way. The Forager Chef’s Book of Flora demonstrates how understanding the different properties and growing phases of roots, stems, leaves, and seeds can inform your preparation of something like the head of an immature sunflower—as well as the lesser-used parts of common vegetables, like broccoli or eggplant. As a society, we’ve forgotten this type of old-school knowledge, including many brilliant culinary techniques that were borne of thrift and necessity. For our own sake, and that of our planet, it’s time we remembered. And in the process, we can unlock new flavors from the abundant landscape around us. “[An] excellent debut. . . . Advocating that plants are edible in their entirety is one thing, but this [book] delivers the delectable means to prove it."—Publishers Weekly "Alan Bergo was foraging in the Midwest way before it was trendy."—Outside Magazine