- The Wild Vegetarian Cookbook
- A Forager’s Culinary Guide (in the Field or in the Supermarket) to Preparing and Savoring Wild (and Not So Wild) Natural Foods, with More than 500 Recipes
- By Steve Brill
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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.
Book Details
- Hardcover, $29.95
ISBN 978-1-55832-214-1
- Total Pages: 544 pg.
- Trim Size: 8 x 9
- Interior Design:
2 Color
From the Press Room
Praise
“ ‘Wildman’ Steve Brill, the Euell Gibbons of our day, is a bold taster of the outdoors with a truly eclectic approach to wild foods. I like a man who knows that a mushroom is not a plant. His mushroom recipes will have you wandering far from the comfort of the foolproof four into realms prowled by only the most dedicated mycophagists. Wild mushrooms beware! Steve Brill’s readers, armed with field guides and mycological society memberships, will have you in their sights.”
—Phyllis Cole, president, North American Mycological Association
“I’ve long known that we didn’t co-evolve with Big Macs, and nothing in our hereditary history prepared us for white sugar or hydrogenated fats. I’ve known that when we eat such foods, we betray our biochemical lineage and invite big trouble. But I had thought that the wild edible plants with which we co-evolved are rarely to be found anymore, and when they are, they taste so terrible that they might as well be inedible. That’s where I was wrong. In this marvelous book, Steve Brill shows us how delicious and common wild foods can be. These wild plant foods are among the most concentrated forms of human nutrition on this planet, and now, with the help of this book, I see that they can be among the most delicious.”
—John Robbins, founder of EarthSave and author of The Food Revolution and Diet for a New America
“Reading this cookbook makes me want to rush to the woods and forage. . . . Use this great cookbook to make outstanding meals.”
—Jean-Georges Vongerichten, chef/owner of Jean-Georges restaurant, author of Jean-Georges: Cooking at Home with a Four-Star Chef, and Simple Cuisine