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Previews available in: English
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The New Wildcrafted Cuisine: Exploring the Exotic Gastronomy of Local Terroir
2016, Chelsea Green Publishing
Hardcover
in English
1603586067 9781603586061
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Book Details
Table of Contents
Introduction : My personal quest for local flavors : Why foraging?
Winter: the forest time : Tasting the forest ; Making wild cheeses ; Preserving: a forager's perspective ; Discovering acorns, a delicious native staple ; Making primitive wild beers ; Cooking with dirt, sticks, bark, leaves, sap, and stones
Spring: the greens time : Emerging buds and greens ; Cooking with unripe ingredients ; Preserving by dehydration ; Making cold infusions ; Preserving herbs through freezing ; Creating wild spice blends ; Wild mustard ; Appreciating sweet white clover
Summer: the berries and fruits time : Concocting summer drinks ; Making "wild" sodas ; Elevating vinegar ; Going native ; Collecting and cooking with cattails ; Moving to the mountains ; Creating wild hot sauces ; Making jams and syrups with wild ingredients
Fall : Appreciating olives ; Foraging wild seeds ; Transforming ingredients ; Exploring the world of edible insects ; Wild tapas ; Feasting: a friends-and-family affair.
Edition Notes
Includes bibliographical references (pages 403-404) and index.
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Feedback?September 13, 2021 | Edited by ImportBot | import existing book |
December 20, 2020 | Edited by kyrose | Edited without comment. |
December 20, 2020 | Edited by kyrose | Update info |
August 4, 2020 | Edited by ImportBot | import existing book |
July 19, 2019 | Created by MARC Bot | import new book |