Author: Randy RogersPublisher: Lulu.com
ISBN: 1312666692
Category :
Languages : en
Pages : 164
Book Description
The Best of the Pine Cone Collection
Author: Randy RogersPublisher: Lulu.com
ISBN: 1312666692
Category :
Languages : en
Pages : 164
Book Description
The Second Pine Cone Collection
Author: Randy RogersPublisher: Lulu.com
ISBN: 0615262368
Category : Humor
Languages : en
Pages : 113
Book Description
Some sad, some serious, but mostly humorous stories of growing up in a small rural parish in North Louisiana during the 60's and 70's.
Plants and Their Environments
Author: From Cone to Pine Tree
Author: Emma Carlson-BernePublisher: LernerClassroom
ISBN: 1512456225
Category : Juvenile Nonfiction
Languages : en
Pages : 28
Book Description
Presents a step-by-step look at how pinecones turn into full-grown pine trees.
Tree Planters' Notes
Author: Publisher:
ISBN:
Category : Tree planting
Languages : en
Pages : 642
Book Description
Some no. include reports compiled from information furnished by State Foresters (and others).
The Forager Chef's Book of Flora
Author: Alan BergoPublisher: Chelsea Green Publishing
ISBN: 1603589481
Category : Cooking
Languages : en
Pages : 290
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
Technical Notes - Lake States Forest Experiment Station
Author: Lake States Forest Experiment Station (Saint Paul, Minn.)Publisher:
ISBN:
Category : Forests and forestry
Languages : en
Pages : 428
Book Description
Planters' Notes
Author: Publisher:
ISBN:
Category : Tree planting
Languages : en
Pages : 428
Book Description
Some no. include reports compiled from information furnished by State Foresters (and others).
Author: 
Author: