Stalking the Wild Asparagus

Stalking the Wild Asparagus Author Euell Gibbons
ISBN-10 0911469036
Release 1962-01-01
Pages 303
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An imaginative approach to cooking, offering numerous recipes for main dishes and accompaniments made from wild berries, roots, nuts, and leaves



Stalking the Wild Asparagus

Stalking the Wild Asparagus Author Evell Gibbons
ISBN-10 0848827260
Release 2004
Pages
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Stalking the Wild Asparagus has been writing in one form or another for most of life. You can find so many inspiration from Stalking the Wild Asparagus also informative, and entertaining. Click DOWNLOAD or Read Online button to get full Stalking the Wild Asparagus book for free.



Stalking the Wild Asparagus

Stalking the Wild Asparagus Author Euell Gibbons
ISBN-10 0911469044
Release 1988-05-01
Pages 303
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Euell Gibbons was one of the few people in this country to devote a considerable part of his life to the adventure of "living off the land". His greatest pleasure was seeking out wild plants, which he made into delicious dishes. The plants he gathers and prepares in Stalking the Wild Asparagus are widely available everywhere in North America. There are recipes for delicious vegetable and casserole dishes, breads, cakes, muffins, and twenty different pies. He also shows how to make numerous jellies, jams, teas, and wines, and how to sweeten them with wild honey or homemade maple syrup.



Stalking the Wild Pendulum

Stalking the Wild Pendulum Author Itzhak Bentov
ISBN-10 9781620550885
Release 1988-02-01
Pages 208
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In his exciting and original view of the universe, Itzhak Bentov has provided a new perspective on human consciousness and its limitless possibilities. Widely known and loved for his delightful humor and imagination, Bentov explains the familiar world of phenomena with perceptions that are as lucid as they are thrilling. He gives us a provocative picture of ourselves in an expanded, conscious, holistic universe.



Stalking the Good Life

Stalking the Good Life Author Euell Gibbons
ISBN-10 OCLC:827284482
Release 1966
Pages 247
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Stalking the Good Life has been writing in one form or another for most of life. You can find so many inspiration from Stalking the Good Life also informative, and entertaining. Click DOWNLOAD or Read Online button to get full Stalking the Good Life book for free.



Stalking the faraway places

Stalking the faraway places Author Euell Gibbons
ISBN-10 WISC:89034765982
Release 1973
Pages 279
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Stalking the faraway places has been writing in one form or another for most of life. You can find so many inspiration from Stalking the faraway places also informative, and entertaining. Click DOWNLOAD or Read Online button to get full Stalking the faraway places book for free.



Eating Wildly

Eating Wildly Author Ava Chin
ISBN-10 9781451656213
Release 2014-05-13
Pages 256
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A Simon & Schuster eBook. Simon & Schuster has a great book for every reader.



Euell Gibbons Handbook of Edible Wild Plants

Euell Gibbons  Handbook of Edible Wild Plants Author Euell Gibbons
ISBN-10 0915442787
Release 1979
Pages 319
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Euell Gibbons Handbook of Edible Wild Plants has been writing in one form or another for most of life. You can find so many inspiration from Euell Gibbons Handbook of Edible Wild Plants also informative, and entertaining. Click DOWNLOAD or Read Online button to get full Euell Gibbons Handbook of Edible Wild Plants book for free.



The Pine Barrens

The Pine Barrens Author John McPhee
ISBN-10 9780374708672
Release 2011-04-01
Pages 157
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Most people think of New Jersey as a suburban-industrial corridor that runs between New York and Philadelphia. Yet in the low center of the state is a near wilderness, larger than most national parks, which has been known since the seventeenth century as the Pine Barrens. The term refers to the predominant trees in the vast forests that cover the area and to the quality of the soils below, which are too sandy and acid to be good for farming. On all sides, however, developments of one kind or another have gradually moved in, so that now the central and integral forest is reduced to about a thousand square miles. Although New Jersey has the heaviest population density of any state, huge segments of the Pine Barrens remain uninhabited. The few people who dwell in the region, the "Pineys," are little known and often misunderstood. Here McPhee uses his uncanny skills as a journalist to explore the history of the region and describe the people—and their distinctive folklore—who call it home.



Secret Ingredients

Secret Ingredients Author David Remnick
ISBN-10 9781588368232
Release 2008-08-19
Pages 608
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Since its earliest days, The New Yorker has been a tastemaker–literally. As the home of A. J. Liebling, Joseph Wechsberg, and M.F.K. Fisher, who practically invented American food writing, the magazine established a tradition that is carried forward today by irrepressible literary gastronomes, including Calvin Trillin, Bill Buford, Adam Gopnik, Jane Kramer, and Anthony Bourdain. Now, in this indispensable collection, The New Yorker dishes up a feast of delicious writing on food and drink, seasoned with a generous dash of cartoons. Whether you’re in the mood for snacking on humor pieces and cartoons or for savoring classic profiles of great chefs and great eaters, these offerings, from every age of The New Yorker’s fabled eighty-year history, are sure to satisfy every taste. There are memoirs, short stories, tell-alls, and poems–ranging in tone from sweet to sour and in subject from soup to nuts. M.F.K. Fisher pays homage to “cookery witches,” those mysterious cooks who possess “an uncanny power over food,” while John McPhee valiantly trails an inveterate forager and is rewarded with stewed persimmons and white-pine-needle tea. There is Roald Dahl’s famous story “Taste,” in which a wine snob’s palate comes in for some unwelcome scrutiny, and Julian Barnes’s ingenious tale of a lifelong gourmand who goes on a very peculiar diet for still more peculiar reasons. Adam Gopnik asks if French cuisine is done for, and Calvin Trillin investigates whether people can actually taste the difference between red wine and white. We journey with Susan Orlean as she distills the essence of Cuba in the story of a single restaurant, and with Judith Thurman as she investigates the arcane practices of Japan’s tofu masters. Closer to home, Joseph Mitchell celebrates the old New York tradition of the beefsteak dinner, and Mark Singer shadows the city’s foremost fisherman-chef. Selected from the magazine’s plentiful larder, Secret Ingredients celebrates all forms of gustatory delight. From the Hardcover edition.



A Feast of Weeds

A Feast of Weeds Author Luigi Ballerini
ISBN-10 9780520270343
Release 2012-10-29
Pages 276
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"A dazzling display of humanistic erudition, wit, and practical culinary advice. Ballerini's living herbarium reinitiates modern readers living in the concrete manswarm into the joys of foraging, gathering, and savoring herbs, flowers, and berries. Its wide-ranging historical context, a veritable documentary of poets and chroniclers of past and present, is a learned celebration of nature's bounty. Practical and flavorful recipes for each plant transport the 'weeds' from the field to the palate and enhance a narrative enriched by splendid complementary footnotes."—Albert Sonnenfeld, Series Director, Arts of the Table "Weeds indeed. A guide as witty as he is erudite, Luigi Ballerini has given us a remarkable compendium of the wild greens, along with their flowers and fruits, that people have foraged and eaten for millennia. Once the food of the poor, such ingredients are now in high demand. Gathering greens both familiar—such as mint or borage—and obscure—milk thistle and wallrocket—Ballerini draws upon a diverse cast of authors to attest or dispute their real or alleged medicinal powers. Just as important, he never neglects to suggest how they taste or to present fine recipes so that we can savor them for ourselves."—Carol Field, author of The Italian Baker "The scholar and poet Luigi Ballerini has given us a mouthwatering treasure of inventive Italian recipes for foraged wild plants adapted for the American locavore kitchen (including ten for borage alone, as well as nettle and purslane frittatas, and prickly pear risotto). This elegantly illustrated volume is peppered with humor and tastefully seasoned with a wealth of cultural, historical, and scientific sources and information. A Feast of Weeds is food for both the palate and the mind."—Jean-Claude Carron, University of California, Los Angeles



The Taste of Country Cooking

The Taste of Country Cooking Author Edna Lewis
ISBN-10 9780307761828
Release 2012-06-27
Pages 304
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In recipes and reminiscences equally delicious, Edna Lewis celebrates the uniquely American country cooking she grew up with some fifty years ago in a small Virginia Piedmont farming community that had been settled by freed slaves. With menus for the four seasons, she shares the ways her family prepared and enjoyed food, savoring the delights of each special time of year: • The fresh taste of spring—the first shad, wild mushrooms, garden strawberries, field greens and salads . . . honey from woodland bees . . . a ring mold of chicken with wild mushroom sauce . . . the treat of braised mutton after sheepshearing. • The feasts of summer—garden-ripe vegetables and fruits relished at the peak of flavor . . . pan-fried chicken, sage-flavored pork tenderloin, spicy baked tomatoes, corn pudding, fresh blackberry cobbler, and more, for hungry neighbors on Wheat-Threshing Day . . . Sunday Revival, the event of the year, when Edna’s mother would pack up as many as fifteen dishes (what with her pickles and breads and pies) to be spread out on linen-covered picnic tables under the church’s shady oaks . . . hot afternoons cooled with a bowl of crushed peaches or hand-cranked custard ice cream. • The harvest of fall—a fine dinner of baked country ham, roasted newly dug sweet potatoes, and warm apple pie after a day of corn-shucking . . . the hunting season, with the deliciously “different” taste of game fattened on hickory nuts and persimmons . . . hog-butchering time and the making of sausages and liver pudding . . . and Emancipation Day with its rich and generous thanksgiving dinner. • The hearty fare of winter—holiday time, the sideboard laden with all the special foods of Christmas for company dropping by . . . the cold months warmed by stews, soups, and baked beans cooked in a hearth oven to be eaten with hot crusty bread before the fire. The scores of recipes for these marvelous dishes are set down in loving detail. We come to understand the values that formed the remarkable woman—her love of nature, the pleasure of living with the seasons, the sense of community, the satisfactory feeling that hard work was always rewarded by her mother’s good food. Having made us yearn for all the good meals she describes in her memories of a lost time in America, Edna Lewis shows us precisely how to recover, in our own country or city or suburban kitchens, the taste of the fresh, good, natural country cooking that was so happy a part of her girlhood in Freetown, Virginia.



Sturtevant s edible plants of the world

Sturtevant s edible plants of the world Author Edward Lewis Sturtevant
ISBN-10 UOM:49015000336538
Release 1972
Pages 686
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First published in 1919, Dr. Sturtevant's collected writings provide a detailed guide to literature on edible plants, cultigens, and secondary food sources



The Crofter and the Laird

The Crofter and the Laird Author John McPhee
ISBN-10 9780374708641
Release 2011-04-01
Pages 160
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When John McPhee returned to the island of his ancestors—Colonsay, twenty-five miles west of the Scottish mainland—a hundred and thirty-eight people were living there. About eighty of these, crofters and farmers, had familial histories of unbroken residence on the island for two or three hundred years; the rest, including the English laird who owned Colonsay, were "incomers." Donald McNeill, the crofter of the title, was working out his existence in this last domain of the feudal system; the laird, the fourth Baron Strathcona, lived in Bath, appeared on Colonsay mainly in the summer, and accepted with nonchalance the fact that he was the least popular man on the island he owned. While comparing crofter and laird, McPhee gives readers a deep and rich portrait of the terrain, the history, the legends, and the people of this fragment of the Hebrides.



The Wild Food Trailguide

The Wild Food Trailguide Author Alan Hall
ISBN-10 1439210691
Release 2008-09-22
Pages 230
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This new edition of a book that Explorer magazine called "an indispensable field guide to the most common edible plants of North America" offers 85 plants that are not only edible, they are truly worth eating. This guide is as much fun to browse as it is to use. Many of the plants we call weeds were brought here by settlers. Our grandparents still knew where to find them, how to use them and when to harvest. They are not confined to the wilderness but can be found in your backyard or along roadsides -- even on urban expressway margins and vacant lots. More than 25 uses -- from salads and seasonings to jams and pies -- can add variety to meals and really cut rising food costs. This guide makes harvesting nature's free bounty sure, safe and easy. It is, as noted by the New York Times, "extremely well organized." Each plant is described in clear, nontechnical terms and each is illustrated. The text clearly spells out the part of the plant that is edible, when to collect it and how to prepare it.



Food for Free

Food for Free Author Richard Mabey
ISBN-10 9780007438488
Release 2012-06-04
Pages 512
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The classic foraging guide to over 200 types of food that can be gathered and picked in the wild, Food for Free returns in its 40th year as a sumptuous, beautifully illustrated and fully updated anniversary edition.



The Encyclopedia of Edible Plants of North America

The Encyclopedia of Edible Plants of North America Author François Couplan
ISBN-10 0879838213
Release 1998-12-02
Pages 584
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Discusses edible plant species, including etymology, location, uses of each part, history of the uses, medicinal uses, and possible toxicity.