Healthful, organic foods grow wild everywhere in North America. Leading American foraging expert “Wildman” Steve Brill has been teaching students how to forage safely for these edible wild plants since 1982. Now, in The Wild Vegetarian Cookbook, he breaks new ground by presenting 500 recipes for transforming these natural foods into delicious vegetarian meals.
Foraging is a year-round activity, from winter’s wild onions and scallions to spring’s dandelion greens, fiddleheads, and ramps, from summer’s wild blueberries and blackberries to fall’s chestnuts and oyster mushrooms. And so, for ease of use, The Wild Vegetarian Cookbook is organized chronologically by season.
Each plant has a brief introduction before the recipes, which are tremendously varied: Fiddleheads with Sesame Noodles, Wild Spearmint Pineapple Sorbet, Mulberry Muffins, Wild Berry Cobbler, Hazelnut Biscuits, Honey Mushroom Burgers, Black Walnut Pesto, and much more. There is also an extensive resource guide.
Most of the time with cooking and eating, the rules are clear.
A father’s legacy
The vegetarian-cooking pioneer
Barbecue, tamales, cocktails, and more
Good on everything