Synopses & Reviews
Foraging & Feasting: A Field Guide and Wild Food Cookbook celebrates and reclaims the lost of art of turning locally gathered wild plants into nutritious, delicious meals — a traditional foodway long practiced by our ancestors but neglected in modern times.
The book's 50 beautiful, instructive botanical illustrations and over 100 enlightening master recipes offer an adventurous and satisfying way to eat locally and seasonally. Readers will be able to identify, harvest, prepare, eat, and savor the wild bounty all around them. The mouth watering recipes have been developed with flexibility in mind. They taste great when made with cultivated fruits and vegetable too. They also cater to various dietary restrictions: gluten-free, casein-free, dairy-free, grain-free, and sugar-free. Thousands of recipe variations arise from the master recipes. The easy-to-use reference charts collate the information found throughout the book, helping to locate the harvest and use it tastefully.
The botanical identification pages focus primarily on plants that are wild, abundant and very common. Many of them are ubiquitous and can be found in various temperate zones of the world: North & South America, Europe, Asia, Africa and Australasia. However, Dina was unable in her research to pinpoint the exact world range for each plant. Note: Dina has included a few plants that start as cultivated specimens where she lives (Northeastern U.S) that then freely spread themselves, becoming wild in the landscape. They are wild in other parts of the world. The featured plants grow in various zones, ranging from 2 to 9, with zones 4 to 8 being more typical.
By the way the Kitchen Arts cookbook section will be useful anywhere in the world. The recipes are designed as master templates so you can plug in a variety of wild plants or cultivated ones for that matter. To view the 50 Wild Edible Plants featured in Foraging & Feasting, please visit Botanical Arts Press.
Foraging & Feasting: A Field Guide and Wild Food Cookbook by Dina Falconi and illustrated by Wendy Hollender is a truly beautiful book. It contains lavish art work and innovative recipes for those who want to eat local bounty. This wonderful volume highlights easily obtainable local foods and traditional foodways. The book features beautiful, instructive botanical illustrations and delicious, enlightening recipes. The author and illustrator share this project with you out of their long commitment to connecting with nature through food and art. The effort weaves together Dina's 30 years of passionate investigations into wild-plant identification, foraging and cooking with Wendy's deft artistic skills honed over 15 years as a botanical illustrator. You will not find this book available in many shops. The author and Illustrator want this to be a special book that you will cherish for a long while and so have limited its distribution. This truly is a wonderful volume and anyone who is interested in foraging would be proud to add this to their collection. Includes Latin and common names. Fully indexed.
About the Author
Dina Falconi is a clinical herbalist with a strong focus on food activism and nutritional healing. She has been teaching classes about the use of herbs for food, medicine, and pleasure, including wild-food foraging and cooking, for more than twenty years. She produces Falcon Formulations natural body care products and Earthly Extracts medicinal tinctures. She is a founding member of the Northeast Herbal Association, a chapter leader of the Weston A. Price Foundation and on the board of Slow Food-Hudson Valley. An avid gardener and wildcrafter, Dina is passionate about ecological agriculture and has completed the Permaculture Design Certificate Course. She is the author of Earthy Bodies & Heavenly Hair: Natural and Healthy Personal Care for Everybody (Ceres Press, 1998). Wendy Hollender is a botanical artist, author, and instructor.