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Original Essays | December 12, 2009

Alexander McCall Smith: IMG The Courage of Others

0 comments By Alexander McCall Smith

I have recently written a novel about life in England during the Second World War. I felt some concern before I tackled this theme — the War... Continue »
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    La's Orchestra Saves the World

    Alexander McCall Smith

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The Wild Vegetarian Cookbook

by Steve Brill

The Wild Vegetarian Cookbook Cover

Synopses & Reviews

Publisher Comments:

In "The Wild Vegetarian Cookbook, " Brill breaks new ground by presenting more than 500 recipes for transforming natural foods into delicious vegetarian meals. Includes an extensive resource guide. Regional author events.

Synopsis:

In his first book, Steve Brill demonstrated how to forage safely for these edible wild plants. Now, he breaks new ground by presenting more than 500 comprehensive recipes for transforming these natural foods into delicious vegetarian meals.
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What Our Readers Are Saying

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Average customer rating based on 1 comment:
Elizabeth Grimsrud, August 16, 2007 (view all comments by Elizabeth Grimsrud)
I first looked into this book to find recipes for which I could use the plethora of dandelions growing around my place. I was pleasantly surprised to not only find five delicious-sounding recipes for using dandelions, but also a huge book choc-full of enticing ideas for many, many types of wild and not so wild foods. The bonus for me is also that the recipes are vegan, wheat and sugar-free. Most wild food cookbooks have recipes laden with butter, cheese, and sugar, so for those with food allergies or choosing healthy diets, The Wild Vegetarian Cookbook offers a refreshing change.
The book is nicely organized by season, so one merely needs to flip to the section representing the current season to find ideas on how to prepare what wild foods are available during that time. The author describes briefly each wild food and how to harvest it, though for more detailed information and pictures, one would need to consult a separate wild foods field guide.
Many of the recipes are involved and use awkward measurements (eg: 2/3 cup plus 2 Tablespoons); perhaps a bit intimidating to a beginning cook. For anyone who leans toward being culinary adventurous and enjoys wildcrafting, this book is a winner.
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Product Details

ISBN:
9781558322141
Subtitle:
A Forager's Culinary Guide (in the Field or in the Supermarket) to Preparing and Savoring Wild (and Not So Wild) Natur
Foreword:
Schwartz, Arthur
Author:
Brill Steve
Author:
Brill, Steve
Author:
Brill, "Wildman" Steve
Author:
Schwartz, Arthur
Publisher:
Harvard Common Press
Location:
Boston, Mass.
Subject:
Cookery
Subject:
Vegetarian
Subject:
Vegetarian cookery
Subject:
Cookery (Wild foods)
Subject:
Specific Ingredients - Natural Foods
Subject:
Vegetarian - General
Subject:
Vegetables
Subject:
Vegetarian - Vegan
Series Volume:
1625-C
Publication Date:
May 2002
Binding:
Hardcover
Grade Level:
General/trade
Language:
English
Illustrations:
Yes
Pages:
544
Dimensions:
9.56x8.34x1.69 in. 2.77 lbs.
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