Stalking the Wild Asparagus

Filename: stalking-the-wild-asparagus.pdf
ISBN: 0911469036
Release Date: 1962-01-01
Number of pages: 303
Author: Euell Gibbons
Publisher: Alan C Hood & Company

Download and read online Stalking the Wild Asparagus in PDF and EPUB 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

Filename: stalking-the-wild-asparagus.pdf
ISBN: 0848827260
Release Date: 2004
Number of pages:
Author: Evell Gibbons
Publisher:

Download and read online Stalking the Wild Asparagus in PDF and EPUB


Stalking the Wild Asparagus

Filename: stalking-the-wild-asparagus.pdf
ISBN: 0911469044
Release Date: 1988-05-01
Number of pages: 303
Author: Euell Gibbons
Publisher: Alan C Hood & Company

Download and read online Stalking the Wild Asparagus in PDF and EPUB 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

Filename: stalking-the-wild-pendulum.pdf
ISBN: 0892812028
Release Date: 1988-02-01
Number of pages: 208
Author: Itzhak Bentov
Publisher: Destiny Books

Download and read online Stalking the Wild Pendulum in PDF and EPUB 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.



Eating Wildly

Filename: eating-wildly.pdf
ISBN: 9781451656213
Release Date: 2014-05-13
Number of pages: 256
Author: Ava Chin
Publisher: Simon and Schuster

Download and read online Eating Wildly in PDF and EPUB A Simon & Schuster eBook. Simon & Schuster has a great book for every reader.


Secret Ingredients

Filename: secret-ingredients.pdf
ISBN: 9781588368232
Release Date: 2008-08-19
Number of pages: 608
Author: David Remnick
Publisher: Random House

Download and read online Secret Ingredients in PDF and EPUB 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.


Edible Wild Plants

Filename: edible-wild-plants.pdf
ISBN: 1402767153
Release Date: 2009
Number of pages: 286
Author: Thomas S. Elias
Publisher: Sterling Publishing Company, Inc.

Download and read online Edible Wild Plants in PDF and EPUB Presents a season-by-season guide to the identification, harvest, and preparation of more than two hundred common edible plants to be found in the wild.


Preserving Wild Foods

Filename: preserving-wild-foods.pdf
ISBN: 9781603428910
Release Date: 2012-11-06
Number of pages: 256
Author: Raquel Pelzel
Publisher: Storey Publishing

Download and read online Preserving Wild Foods in PDF and EPUB Whether you forage in the wild or at the farmers’ market, you’ll delight in the unique preserves featured in this one-of-a-kind collection. With a reverence for the natural world and all of its edible bounty, Matthew Weingarten and Raquel Pelzel encourage you to explore the ways in which wild ingredients can be transformed into tasty foods through a range of preserving techniques that include canning, smoking, curing, and pickling. Enjoy your own delicious Duck Prosciutto, Dandelion Jelly, Crab Apple Mostrada, and more!


The Taste of Country Cooking

Filename: the-taste-of-country-cooking.pdf
ISBN: 9780307761828
Release Date: 2012-06-27
Number of pages: 304
Author: Edna Lewis
Publisher: Knopf

Download and read online The Taste of Country Cooking in PDF and EPUB 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.


Edible Wild Plants

Filename: edible-wild-plants.pdf
ISBN: 9781423616597
Release Date: 2010-06-01
Number of pages: 416
Author: John Kallas
Publisher: Gibbs Smith

Download and read online Edible Wild Plants in PDF and EPUB Edible wild plants have one or more parts that can be used for food if gathered at the appropriate stage of growth and properly prepared. Edible Wild Plants includes extensive information and recipes on plants from the four categories. Foundation greens: wild spinach, chickweed, mallow, purslane; tart greens: curlydock, sheep sorrel, wood sorrel; pungent greens: wild mustard, wintercress, garlic mustard,shepherd’s purse; and bitter greens: dandelion, cat’s ear, sow thistle, nipplewort. Dr. John Kallas has investigated and taught about edible wild plants since 1970. He founded WildFood Adventures (www.wildfoodadventures.com) in 1993 and is the publisher and editor of Wild FoodAdventurer. He lives in Portland, Oregon. The definitive work on growing, harvesting, and eating wild greens.


The Forager s Harvest

Filename: the-forager-s-harvest.pdf
ISBN: 0976626608
Release Date: 2006-01
Number of pages: 360
Author: Samuel Thayer
Publisher: Foragers Harvest

Download and read online The Forager s Harvest in PDF and EPUB Rather than cover hundreds of plants in abbreviated accounts like the typical field guide, the author has chosen a smaller selection of species to discuss in exhaustive detail, including only those plants he has eaten fifty times or more. This book contains as many as ten high-quality color photographs of each plant. These have been selected to facilitate identification and depict the plant parts at exactly the stage of growth in which they should be harvested. The accompanying text is accurate and thorough, giving readers of any experience level the confidence to harvest wild plants for food. Botanically, the text is accurate, yet it remains accessible to the layperson by using technical terms only when necessary. This book has many unique features that will appeal to naturalists, hikers, campers, survivalists, homesteaders, gardeners, chefs, Native Americans, and whole food enthusiasts. It contains a calendar of harvest times for wild produce, a step-by-step protocol for positive identification, an illustrated glossary tailored to the needs of foragers, a recommended reading list, plus special sections on conservation, safety, nutrition, harvest techniques, preparation methods, and storage. While this is not a regional guide, it will prove most useful to readers in the eastern US and Canada, the Rocky Mountains, and the Pacific Northwest.


Wild Food Plants of Indiana and Adjacent States

Filename: wild-food-plants-of-indiana-and-adjacent-states.pdf
ISBN: 9781425969974
Release Date: 2007-03
Number of pages: 240
Author: Alan McPherson
Publisher: AuthorHouse

Download and read online Wild Food Plants of Indiana and Adjacent States in PDF and EPUB "Life Goes On ... But Are You Going On With Your Life"? This is easier said than done. Before you can begin the path through grief, I feel we must first go back to the beginning of your relationship with your spouse. For it is at this point you will first be able to get in touch with your inner self and with the essence of the beginning of your emotional connection. The path through grief is a dark and lonely trail, one you have to endure without assistance. There is no "proper" or "improper" method, map, or schedule about HOW to endure it. There is no guide about the affect on you or on those around you. You must learn how to cope on a daily basis ... One Day at a Time. You must realize that you will make mistakes and be a big enough person to realize that and not be ashamed to admit it... either to yourself or to others. "Life is not measured by the number or breaths we take, but rather by the moments that take our breath away" LOVE IS FOREVER May God bless all who read this book. I hope it has given you a little bit of inner peace, of comfort and a sense of closeness to the loved one who has gone before you IN MEMORY


The Encyclopedia of Edible Plants of North America

Filename: the-encyclopedia-of-edible-plants-of-north-america.pdf
ISBN: 0879838213
Release Date: 1998-12-02
Number of pages: 584
Author: François Couplan
Publisher: McGraw Hill Professional

Download and read online The Encyclopedia of Edible Plants of North America in PDF and EPUB Discusses edible plant species, including etymology, location, uses of each part, history of the uses, medicinal uses, and possible toxicity.


Food on the Page

Filename: food-on-the-page.pdf
ISBN: 9780812249170
Release Date: 2017-05-03
Number of pages: 304
Author: Megan J. Elias
Publisher: University of Pennsylvania Press

Download and read online Food on the Page in PDF and EPUB In Food on the Page, the first comprehensive history of American cookbooks, Megan J. Elias chronicles cookbook publishing from the early 1800s to the present day. Examining a wealth of fascinating archival material, Elias explores the role words play in the creation of taste on both a personal and a national level.