The Wild Vegan Cookbook: A Forager's Culinary Guide (in the Field or in the Supermarket) to Preparing and Savoring Wild (and Not So Wild) Natural Foods by Steve Brill
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- ISBN 10 1558325638
- ISBN 13 9781558325630
- Published Mar 17 2010
- Format eBook
- Page Count 528
- Language English
- Countries United States
- Publisher Harvard Common Press
- Imprint Harvard Common Press
Publishers Text
No one knows wild fruits, vegetables, and herbs more intimately than Wildman Steve Brill. In this book (formerly published in hardcover as The Wild Vegetarian Cookbook) Brill describes how he forages year-round for local, organic foods in New York City; he knows every food that grows in the wild, when each is at its peak, and how to best prepare it. His 500 recipes (among them Baked Wild Ravioli, Ramp Vichyssoise, Early Spring Stir-Fry, and Wisteria-Lime Ice Cream) combine the inventive with the familiar for delicious vegan meals.
Other cookbooks by this author
- Foraging New York: Finding, Identifying, and Preparing Edible Wild Foods (Foraging Series)
- Hen of the Woods & Other Wild Foods and Medicines: A Guided Tour Including Folklore
- Hen of the Woods & Other Wild Foods and Medicines: A Guided Tour Including Folklore
- Identifying and Harvesting Edible and Medicinal Plants in Wild (and Not So Wild) Places
- The Wild Vegan Cookbook: A Forager's Culinary Guide (in the Field or in the Supermarket) to Preparing and Savoring Wild (and Not So Wild) Natural Foods
- The Wild Vegan Cookbook: A Forager's Culinary Guide (in the Field or in the Supermarket) to Preparing and Savoring Wild (and
- Wild Vegetarian Cookbook: A Forager's Guide (In The Field Or In The Supermarket) To Preparing And Savoring Wild (And Not So Wild) Natural Foods, With More Than 500 Recipes
- The Wild Vegetarian Cookbook (2 Volume Set)
- The Wild Vegetarian Cookbook (2 Volume Set)
 to Preparing and Savoring Wild (and Not So Wild) Natural Foods "Pin It")
