Wild in the Kitchen: Recipes for Wild Fruits, Weeds, and Seeds

by Ronna Mogelon

Overview

Wild edibles are everywhere—in the woods, along sidewalks an even in the back yard. These truly natural foods are nutritious, taste much better than their plastic-wrapped domestic counterparts, and best of all, they are free!

This delightful cookbook contains over 75 delectable recipes along with guidelines to help you find, pick, and prepare all types of wild plants. Soon you will be making cakes and pies from hawthorns and ground cherries; soups made with fiddlehead ferns or wild leeks; and salads of milkweed, dandelion, day lilies or lamb's quarters.

Product Details

ISBN-13:	9780871319463
Publisher:	M. Evans & Company
Publication date:	04/17/2001
Pages:	144
Product dimensions:	8.02(w) x 8.90(h) x 0.39(d)

About the Author

Ronna Mogelon is a graphic designer, chef, and amateur naturalist who lives in a 100-year-old log home in rural Ontario. She became interested in wild edible plants when she moved to the country and began to explore the woodlands and meadows on her farm.

Table of Contents

Acknowledgments Introduction About Wild Edibles About the Ingredients Tips on Preserving and Canning 1. Berries 2. Flowers 3. Fruits 4. Greens 5. Mushrooms 6. Roots Latin Names Recommended Reading Index

Editorial Reviews

This small book provides a brief survey of "wild edibles" from berries to mushrooms, along with 75 recipes, from Cloudberry Muffins to Pink Clover Vinaigrette to Stir-Fried Milkweed. A chef who lives in an old log house in rural Ontario, Mogelon observes in her bibliography that Euell Gibbons's Stalking the Wild Asparagus is "the book that basically started it all," and his and other books are more comprehensive than this one. Still, larger collections may want to consider Mogelon's as well. Copyright 2001 Cahners Business Information.

Library Journal

With Wild In The Kitchen: Recipes For Wild Fruits, Weeds And Seeds, chef and amateur naturalist Ronna Mogelon showcases 75 unique and delicious recipes for commonly found wild berries and plants ranging from dandelions and elderberries to lily blossoms and mushrooms. From Steamed Day Lily Buds; Elderberry Wine; and Wild Blueberry Muffin Cake; to Wild Mushroom and Asparagus Strudel; Tabouli Salad; and Spiced Crabapples, Wild In The Kitchen offers a delightful and surprising compendium of wonderful recipes suited to all dining occasions.