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
Download and read online Stalking the Wild Asparagus in PDF and EPUB
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.
Download and read online Stalking the Good Life in PDF and EPUB Euell Gibbons The fatheer of Modern Foraging and back to nature movment.A wounderful writer.... Clasic...His chatty, informative, and funny style are sure to please anyone interested in plants, wild plants, food, or survival.If you're interested in plants, survival food, or even gourmet cooking, I believe you'll find Euell Gibbons a king among men.There are chapters in this book about wilderness survival, camping out "nature style," making maple syrup, the vitamin contents of common "weeds," making a dill crock, seaweeds, The Teas of the Revolution, and essays on ecology. Great prose and poems included.For more info take a look at OutdoorGuideTraining.com
Download and read online Euell Gibbons Handbook of Edible Wild Plants in PDF and EPUB
Download and read online Eating Wildly in PDF and EPUB A Simon & Schuster eBook. Simon & Schuster has a great book for every reader.
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.
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.
Download and read online The Essential Wild Food Survival Guide in PDF and EPUB Full of data, charts, nutritional breakdowns, and a poisonous look-alike section, this guide discusses how to identify, gather, prepare, store, and enjoy an endlessly nutritious and renewable resource of wild, edible plants.
Download and read online A Field Guide to Edible Wild Plants of Eastern and Central North America in PDF and EPUB An illustrated handbook describes the most common edible plants, their range, uses as food, and suggested methods of cooking.
Download and read online Food For Free Collins Gem in PDF and EPUB The ideal portable companion, the world-renowned Collins Gem series returns with a fresh new look and updated material.
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
Download and read online Nature s Garden in PDF and EPUB Presents a guide on locating, identifying, picking, and preparing wild edible foods grown in North America.
Download and read online The Wild Table in PDF and EPUB A volume of seasonally organized recipes by the founder of Wine Forest Wild Mushrooms and a former executive chef for Robert Mondavi Winery provides foraging instructions for wild ingredients and step-by-step cooking techniques for such dishes as Bacon-Wrapped Duck Stuffed Morels and Mulberry Ice Cream.
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.