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Economy Gastronomy: Eat well for less
by Allegra McEvedy Paul MerrettLearn how to eat better and spend less with deliciously easy recipes 'Delicious, thrifty, inspiring' GUARDIAN Featuring over 100 mouth-watering recipes and practical tips, Economy Gastronomy will help you to cook simple, better food, and along the way save you a lot of money_______With this essential cookery companion, you will learn how to . . . - Get two, or even three, meals out of one basic ingredient - Turn leftovers into new and exciting dishes - Stock your cupboards so there's always a meal in the house - Shop seasonally, freeze and store food - Plan your meals and shrink your food bills With breakfasts, lunch, dinner, snack and treat ideas, you'll be making luxurious meals without spending a fortune or discarding surplus food in no time. Recipes include: - Caramelised onion and Cheshire cheese tart - Onion bhajis, tarka dahl and almond rice - Spinach, ham and ricotta gnocchi - Chinese-style crispy duck Filled with money-saving hacks and no-nonsense recipes, Economy Gastronomy will teach you how to use and spend less, without scrimping on flavour.
Economía comestible: Un economista hambriento explica el mundo
by Ha-Joon ChangUn festín de ideas económicas alternativas de la mano del autor de 23 cosas que no te cuentan sobre el capitalismo. «El único libroque he leído que me ha hecho reír, salivar y reevaluar mis ideas sobre economía, todo al mismo tiempo. Un volumen divertido, profundo y apetitoso».Brian Eno Cuando, en los años ochenta, el economista Ha-Joon Chang aterrizó por primera vez en Reino Unido desde Corea del Sur, se encontró con un país que comenzaba a salir de la insípida dieta inglesa y a experimentar con los sabores del resto del mundo. Eraun trayecto inverso al que estaba recorriendo la economía, cada vez más acomodada en una única escuela. Su nuevo y esperado libro, Economía comestible, demuestra con ejemplos claros y sabrosos que del mismo modo que esesencial abrirse a las diversas tradiciones culinarias también lo es disponer de una amplia variedad de perspectivas económicas. En este fascinante y delicioso volumen, Chang convierte en apetecibles todo tipo de ideas económicas, explicándolas a través de algunos ingredientes y recetas de diferentes lugares del planeta. Así, el chocolate puede ser una dulce adicción, pero aporta emocionantes ideas sobre las economías posindustriales del conocimiento; y mientras que la okra hace que el gumbo del sur de Estados Unidos tengauna suavidad que derrite el corazón, también remite a la enmarañada relación entre el capitalismo y la libertad. Desde el coste oculto del trabajo del hogar hasta el lenguaje engañoso del libre mercado, mientras cocina platos de todo el mundo, como el sándwich favorito de Elvis, las gambas al ajillo españolas y el dotorimuk coreano, este irresistible divulgador sirve un festín de ideas audaces fácil de digerir y con el que cambiar el mundo. La crítica ha dicho:«Excelente. Chang lleva dos décadas esforzándose por ofrecer una alternativa al neoliberalismo. Ahora ha alcanzado la cima de su propósito».Dan Davies, The Guardian «Un fascinante estofado de comida, historia y economía».Tim Spector «Una brillanteréplica al mito de que los legisladores pueden sobrevivir en simple programa neoliberal. Economía comestible es un festín portátil de ideas económicas alternativas envueltas en ingeniosas historias sobre comida de alrededor del mundo. Ha-Joon Chang demuestra una vez más que es uno de los economistas en activo más apasionantes».Owen Jones «Ha-Joon Chang lo ha vuelto a hacer. Su prosa deleita y nutre a partes iguales. De algún modo, consigue introducir un urgente debate sobre la relevancia de la economía en nuestro día a día a través de historias sobre comida y cocina que son encantadoras, divertidas y dulces (pero nunca agrias). Enfrentándose a los poderes económicos, Chang parece un osito de peluche asaltando a un rottweiler».David Pilling «En esta divertida guía, Ha-Joon Chang combina datos culinarios y conocimientos económicos. Impregna el estudio de curiosidades relacionadas con la comida, cubre un impresionante abanico de temas económicos y concluye con un llamamiento a los lectores para que escudriñen, piensen con imaginación y tengan una mentalidad abierta en su búsqueda de conocimientos económicos».Publishers Weekly
Ed Mitchell's Barbeque
by Ryan Mitchell Ed Mitchell Zella PalmerA celebration of the history and tradition of whole-hog barbeque from the “most famous” pitmaster in North CarolinaEd Mitchell’s journey in the barbeque business began in 1991 with a lunch for his mama, who was grieving the loss of Ed’s father. Ed drove to the nearby Piggly Wiggly to buy a thirty-five-pound pig—that’s a small one—and fired up the coals. As smoke filled the air and the pork skin started to crackle, the few customers at the family bodega started to inquire about lunch and what smelled so good. More than thirty years later, Ed is known simply as “The Pitmaster” in barbeque circles and is widely considered one of the best at what he does.In his first cookbook, a collaboration with his son, Ryan, and written with Zella Palmer, Ed explores the tradition of whole-hog barbeque that has made him famous. It’s a method passed down through generations over the course of 125 years and hearkens back even further than that, to his ancestors who were plantation sharecroppers and, before that, enslaved. Ed is one of the few remaining pitmasters to keep this barbeque tradition alive, and in Ed Mitchell’s Barbeque, he will share his methods for the first time and fill in the unwritten chapters of the rich and complex history of North Carolina whole-hog barbeque.From cracklin to hush puppies, fried green tomatoes to deviled eggs, okra poppers, skillet cornbread, potato salad, and pickled pigs’ feet, Ed Mitchell’s Barbeque is filled with delicious and essential recipes honed over decades. And, of course, there is the barbeque—mouth-watering baby back ribs, smoked pork chops, backyard brisket, and barbequed chicken—all paired with lively and warmly told stories from the Mitchell family. Ed Mitchell’s Barbeque is rich with the history of Wilson, North Carolina, and yet promises to bring barbeque to the next level.
Ed says U said: Eating Disorder Translator
by Laura Collins June Alexander Catherine Sangster Susan RingwoodWhen an eating disorder (ED) is involved, the problems caused by miscommunication can have serious consequences. A remark from a parent that is intended as positive encouragement could act as a trigger and a criticism from someone with an ED might really be a cry for help. This book aims to improve communication between someone with an eating disorder and their friends and family by revealing the eating disorder mind set and decoding language choices. Using examples of real-life, everyday conversations, ED says U said translates the highly charged language of anorexia, bulimia and binge eating disorder and unravels the emotional chaos that can surround sufferers and those who care for them. It provides clear examples of the common pitfalls and gives invaluable advice about how to help in defusing the triggers and regaining the personality swamped by the illness. A unique resource of information on EDs, this book will be essential reading for everyone who has been affected by eating disorders: sufferers, carers, family and friends, together with health care professionals treating people with eating disorders.
Eddie Muller's Noir Bar: Cocktails Inspired by the World of Film Noir (Turner Classic Movies)
by Eddie MullerEddie Muller—host of TCM's Noir Alley, one of the world's leading authorities on film noir, and cocktail connoisseur—takes film buffs and drinks enthusiasts alike on a spirited tour through the "dark city" of film noir in this stylish book packed with equal parts great cocktail recipes and noir lore. Eddie Muller's Noir Bar pairs carefully curated classic cocktails and modern noir-inspired libations with behind-the-scenes anecdotes and insights on 50 film noir favorites. Some of the cocktails are drawn directly from the films: If you've seen In a Lonely Place and wondered what&’s in a &“Horse&’s Neck&”—now you&’ll know. If you&’re watching Pickup on South Street you&’ll find out what its director, Sam Fuller, actually drank off-screen. Didn&’t know that Nightmare Alley&’s Joan Blondell inspired a cocktail? It may become a new favorite. Meanwhile, Rita Hayworth is toasted with a "Sailor Beware," an original concoction which, like the film that inspired it (The Lady From Shanghai), is unique, complex, and packs a wallop. Featuring dozens of movie stills, poster art, behind-the-scenes imagery, and stunning cocktail photography, Noir Bar is both a stylish and exciting excursion through classic cinema&’s most popular genre.
Edible Cocktails: From Garden to Glass - Seasonal Cocktails with a Fresh Twist
by Natalie BovisCocktails good enough to eat!Your favorite food is fresh, local, and homemade-and now your cocktails can be, too!Whether you're plucking fresh mint from your own garden or buying buckets of juicy blackberries from the farmers' market, taking these inspiring ingredients from garden to glass is what Edible Cocktails is all about. And mixing unique, delicious drinks like a Lavender Gin Sour or a Basil Grass Lemon Drop is easier than you think. Just try the following:Plant your own "cocktail garden"Utilize seasonal, fresh farmers' market finds or pluck tasty treasures in the wildInfuse spirits and make homemade liqueursCreate homemade syrups, purees, and jamsUse eggs, dairy, and even meat in your cocktail for modern mixology explorations With full-color photographs and more than 100 cocktail recipes, you'll be infusing your life-and your cocktails!&151;with wholesome and homegrown ingredients in no time.
Edible Crafts Kids' Cookbook Ages 4–8: 25 Fun Projects to Make and Eat!
by Charity MathewsDeliciously fun edible art projects in a fun cookbook for kids ages 4-8!What could be cooler than making a masterpiece you can eat? The Edible Crafts Kids' Cookbook will get little Picassos swishing, swirling, mixing, and molding in the kitchen as they create super fun art projects they'll delight in and devour when they're done.This must-have cookbook for kids will let them have their art and eat it too using:Flavor-filled fun and learning—Kids will craft 25 sweet and savory delights from real food, everything from constellation cookies to monster-faced veggie cups. As they knead, frost, and measure their way through each recipe they'll learn cooking and science skills.Simple instructions—Keep fidgety fingers busy and on task using simple steps and plenty of pictures that make it easy to see what you're creating together.Edible art for all—Each recipe is rated by difficulty and includes labels for dairy free, gluten free, nut free, and vegetarian options. This way it's easy to pick the perfect project and ensure everyone in the family can indulge in each tasty creation.This delightful cookbook also makes a wonderful Christmas gift for kids or stocking stuffer for kids!
Edible DIY: Simple, Giftable Recipes to Savor and Share
by Lucy BakerEdible DIY may not be the first book for crafty cooks and burgeoning urban homesteaders, but it is the easiest. Based on the popular Serious Eats column by the same name, Edible DIY includes 75 recipes divided into five chapters: Crunchy, Boozy, Sweet, Spicy, and Jars. With plenty of packaging tips throughout, Edible DIY is the perfect solution for making inexpensive edible gifts in your own kitchen with everything from Chocolate-Peppermint Marshmallows and Coconut Granola to Homemade Sriracha and Espresso Barbeque Sauce. Illustrated with inspirational full-color photography throughout.
Edible Economics: A Hungry Economist Explains the World
by Ha-Joon ChangEdible Economics brings the sort of creative fusion that spices up a great kitchen to the often too-disciplined subject of economics For decades, a single, free-market philosophy has dominated global economics. But this intellectual monoculture is bland and unhealthy. Bestselling author and economist Ha-Joon Chang makes challenging economic ideas delicious by plating them alongside stories about food from around the world, using the diverse histories behind familiar food items to explore economic theory. For Chang, chocolate is a lifelong addiction, but more exciting are the insights it offers into postindustrial knowledge economies; and while okra makes Southern gumbo heart-meltingly smooth, it also speaks of capitalism&’s entangled relationship with freedom. Myth-busting, witty, and thought-provoking, Edible Economics serves up a feast of bold ideas about globalization, climate change, immigration, austerity, automation, and why carrots need not be orange. It shows that getting to grips with the economy is like learning a recipe: when we understand it, we can adapt and improve it—and better understand our world.
Edible Food Packaging: Applications, Innovations and Sustainability
by Amrita Poonia Tejpal DhewaThis book discusses the various aspects of sustainable packaging edibles in food industry. It is divided into five main parts. The first section of the book addresses details of edible films, various sources, origin, scope and functions. Second section covers different sustainable alternatives such as seed gums, fruits and vegetable peels, sea weeds, fruits wastes, dairy by products & anti-oxidant edible packaging. This book also discusses about methods of improvements of mechanical properties of packaging edibles & their food applications, testing methods, innovations, limitations, challenges and nano edibles. It provides insights about the large quantity of wastes and by-products generated by food processing industries. Disposal of these wastes is a big problem due to their high biochemical oxygen demand (BOD) & chemical oxygen demand (COD) which causes severe problem of pollution to the environment. These wastes contain large amounts of proteins, carbohydrates, lipids, minerals, various bioactive compounds and have eco-friendly packaging potential. The book emphasizes on the fact that recycling these wastes as packaging edibles are sustainable and economical. As a world foreseeing food technology revolution, this book explores the unique topics in food packaging which possesses mammoth commercial applications and environmental potential. Due to its immense scope, this book is highly useful for researchers, food scientists, students and food packaging industry experts.
Edible French
by Clotilde Dusoulier Melina JosserandThe idiosyncrasies of language can tell us a lot about a culture. In this delightful book, Clotilde Dusoulier, creator of the award-winning food blog Chocolate & Zucchini, delves into the history and meaning of fifty of the French language's most popular food-related expressions. Accompanied by beautiful watercolor illustrations by artist Mélina Josserand, Edible French explores whimsical turns of phrase such as: Tomber dans les pommes (falling into the apples) = fainting Se faire rouler dans la farine (being rolled in flour) = being fooled Avoir un cœur d'artichaut (having the heart of an artichoke) = falling in love easily A treat of a read for Francophiles and food lovers alike, Edible French is the tastiest way to explore French culture--one that will leave you in high spirits--or, as the French say, vous donnera la pêche (give you the peach).
Edible Histories, Cultural Politics
by Marlene Epp Franca Iacovetta Valerie J. KorinekJust as the Canada's rich past resists any singular narrative, there is no such thing as a singular Canadian food tradition. This new book explores Canada's diverse food cultures and the varied relationships that Canadians have had historically with food practices in the context of community, region, nation and beyond.Based on findings from menus, cookbooks, government documents, advertisements, media sources, oral histories, memoirs, and archival collections, Edible Histories offers a veritable feast of original research on Canada's food history and its relationship to culture and politics. This exciting collection explores a wide variety of topics, including urban restaurant culture, ethnic cuisines, and the controversial history of margarine in Canada. It also covers a broad time-span, from early contact between European settlers and First Nations through the end of the twentieth century.Edible Histories intertwines information of Canada's 'foodways' - the practices and traditions associated with food and food preparation - and stories of immigration, politics, gender, economics, science, medicine and religion. Sophisticated, culturally sensitive, and accessible, Edible Histories will appeal to students, historians, and foodies alike.
Edible Insects: Nutritional Benefits, Culinary Innovations and Sustainability
by Sylvester Chibueze Izah Matthew Chidozie OgwuInsects have been consumed by various cultures across the globe for centuries, yet their potential as a sustainable and nutritious food source has only recently gained widespread attention. As the global population edges toward nine billion, securing sustainable protein sources that balance environmental, economic, and nutritional needs is paramount. Edible insects offer a promising solution that aligns with global sustainability goals, particularly in the context of climate resilience, circular economy, and alternative protein markets. Edible Insects: Nutritional Benefits, Culinary Innovations and Sustainability provides a comprehensive exploration of the diverse roles insects play in global food systems. The book highlights the nutritional composition of edible insect species, their functional health benefits, and their critical role in addressing food security and malnutrition. It also showcases how insects are being integrated into modern cuisines, innovative food products, and alternative protein markets through cutting-edge research and product development efforts. The book also emphasizes the sustainability aspects of insect farming, particularly its low environmental footprint compared to conventional livestock production. Across 16 chapters, expert contributors from various disciplines and regions examine topics ranging from cultural significance, regulatory challenges, and consumer acceptance to the future potential of insect-based foods in mainstream diets. This holistic volume is essential reading for researchers, food industry professionals, policymakers, and sustainability advocates interested in unlocking the full potential of edible insects for a more resilient global food system.
Edible Inventions: Cooking Hacks and Yummy Recipes You Can Build, Mix, Bake, and Grow
by Kathy CeceriBelieve it or not, there's a lot of inventing going on in the kitchen. Unless you only eat fruits and veggies right off the plant, you are using tools and techniques invented by humans to make food more tasty and easier to digest. When you cook food, you start to break it down into a form your body can absorb. When you add chemicals to make it thicker, gooey-er, or puffy-er, you turn a bunch of boring ingredients into a mouth-watering snack. Edible Inventions: Cooking Hacks and Yummy Recipes You Can Build, Mix, Bake, and Grow will show you some unusual ways to create a meal, and help you invent some of your own. Projects include:3D printing with foodChemical cuisine and molecular gastronomyPrepared foods like jellies and pickles at homeGrowing your own ingredientsCooking off the grid
Edible Italian Garden
by Rosalind CreasyCreasy offers recommendations for selecting and growing the best varieties ofItalian herbs and vegetables: basil, broccoli rabe, fava beans, and tomatoes. Over 90 color illustrations.
Edible Memory: The Lure of Heirloom Tomatoes and Other Forgotten Foods
by Jennifer A. JordanEach week during the growing season, farmers markets offer up such delicious treasures as brandywine tomatoes, cosmic purple carrots, pink pearl apples, and chioggia beets varieties of fruits and vegetables that are prized by home chefs and carefully stewarded by farmers from year to year. These are the heirlooms and the antiques of the food world, endowed with their own rich histories. While cooking techniques and flavor fads have changed from generation to generation, a Ribston Pippin apple today can taste just as flavorful as it did in the eighteenth century. But how does an apple become an antique and a tomato an heirloom? In "Edible Memory," Jennifer A. Jordan examines the ways that people around the world have sought to identify and preserve old-fashioned varieties of produce. In doing so, Jordan shows that these fruits and vegetables offer a powerful emotional and physical connection to a shared genetic, cultural, and culinary past. Jordan begins with the heirloom tomato, inquiring into its botanical origins in South America and its culinary beginnings in Aztec cooking to show how the homely and homegrown tomato has since grown to be an object of wealth and taste, as well as a popular symbol of the farm-to-table and heritage foods movements. She shows how a shift in the 1940s away from open pollination resulted in a narrow range of hybrid tomato crops. But memory and the pursuit of flavor led to intense seed-saving efforts increasing in the 1970s, as local produce and seeds began to be recognized as living windows to the past. In the chapters that follow, Jordan combines lush description and thorough research as she investigates the long history of antique apples; changing tastes in turnips and related foods like kale and parsnips; the movement of vegetables and fruits around the globe in the wake of Columbus; and the poignant, perishable world of stone fruits and tropical fruit, in order to reveal the connections the edible memories these heirlooms offer for farmers, gardeners, chefs, diners, and home cooks. This deep culinary connection to the past influences not only the foods we grow and consume, but the ways we shape and imagine our farms, gardens, and local landscapes. From the farmers market to the seed bank to the neighborhood bistro, these foods offer essential keys not only to our past but also to the future of agriculture, the environment, and taste. By cultivating these edible memories, Jordan reveals, we can stay connected to a delicious heritage of historic flavors, and to the pleasures and possibilities for generations of feasts to come. "
Edible Mushrooms: Safe to Pick, Good to Eat
by Stefan Lindberg Barbro ForsbergWandering the woods in search of mushrooms is one of life's great pleasures. But be careful to pick the right ones! With Edible Mushrooms in your backpack, you'll know to pick only the safest, most delicious chanterelles, truffles, morels, and more. Author Barbro Forsberg presents forty edible species, and reveals how, when, and where to find them-knowledge gained over the course of four decades spent mushrooming in the woods.Discover such aspects of mushrooming as: Characteristics of edible mushrooms, per species Cooking, cleaning, and drying the day's bounty Edible, inedible, or toxic? Photographs and descriptions for what to pick and what to avoid Poisonous varieties and how to recognize themAll content has been verified by a professional mycologist. Plus, nature and educational photographs illustrate how mushrooms grow, the environments where you can expect to find them, and the ways in which the same species may vary from one sample to the next. So whether you're an experienced mushroom hunter or a novice to the art, with Edible Mushrooms you can confidently recognize, pick, and eat the tastiest wild mushrooms.
Edible People: The Historical Consumption of Slaves and Foreigners and the Cannibalistic Trade in Human Flesh (Anthropology of Food & Nutrition #11)
by Christian SiefkesWhile human cannibalism has attracted considerable notice and controversy, certain aspects of the practice have received scant attention. These include the connection between cannibalism and xenophobia: the capture and consumption of unwanted strangers. Likewise ignored is the connection to slavery: the fact that in some societies slaves and persons captured in slave raids could be, and were, killed and eaten. This book explores these largely forgotten practices and ignored connections while making explicit the links between cannibal acts, imperialist influences and the role of capitalist trading practices. These are highly important for the history of the slave trade and for understanding the colonialist history of Africa.
Edible Plants: A Photographic Survey of the Wild Edible Botanicals of North America
by Jimmy FikeFor over a decade, artist Jimmy Fike traveled across the continental United States in an epic effort to photograph wild edible flora. Edible Plants is the culmination of that journey, featuring over 100 photographs that Fike has selectively colorized to highlight the comestible part of the plant. While the images initially appear to be scientific illustrations or photograms from the dawn of photography when plants were placed directly on sensitized paper and exposed under the sun, a closer look reveals, according to Liesl Bradner of the Los Angeles Times, "haunting [and] eerily beautiful" photographs. Beyond instilling wonder, Fike's contemporary, place-based approach to landscape photography emphasizes our relationship to the natural world, reveals food sources, and encourages environmental stewardship. His clever and beautiful method makes it easy to identify both the specimen and its edible parts and includes detailed descriptions about the plant's wider purposes as food and medicine.Sumptuously illustrated and delightfully informative, Edible Plants is the perfect gift for anyone curious about unlocking the secrets of native North American plants.
Edible Rainbow Garden
by Rosalind CreasyWith gorgeous, four-color photographs, and simple yet authoritative text, award-winning author Rosalind Creasy offers four new volumes in her popular Edible Garden series, each featuring helpful hints, expert gardening techniques, delicious recipes, and interviews with master gardeners and renowned chefs. Purple potatoes and cream-colored tomatoes are just two of the delightful things to grow in a rainbow-colored garden. Here, Ros tells readers how to bring all the colors of the rainbow into their garden and onto their plate -- for a most delicious and colorful eating experience.
Edible Schoolyard: A Universal Idea
by Alice Waters David Liittschwager Daniel DuaneOne of America's most influential chefs, Alice Waters created a revolution in 1971 when she introduced local, organic fare at her Berkeley, California, restaurant, Chez Panisse. Twenty-five years later, she and a small group of teachers and volunteers turned over long-abandoned soil at an urban middle school in Berkeley and planted the Edible Schoolyard. The schoolyard has since grown into a universal idea of Edible Education that integrates academics with growing, cooking, and sharing wholesome, delicious food. With inspiring images of the garden and kitchen and their young caretakers. Edible Schoolyard is at once a visionary model for sustainable farming and childhood nutrition, and a call to action for schools across the country.
Edible Structures: The Basic Science of What We Eat
by Jose Miguel AguileraNature converts molecules into edible structures, most of which are then transformed into products in factories and kitchens. Tasty food structures enter our mouths and different sensations invade our bodies. By the time these structures reach our cells, they have been broken back down into molecules that serve as fuel and raw materials for our bod
Edible Wild Mushrooms of North America
by Alan E. Bessette David W. FischerUnusual shapes and colors make many mushrooms alluring to the eye, while the exotic flavors and textures of edible mushrooms are a gourmet delicacy for the palate. Yet many people never venture beyond the supermarket offerings, fearing that all other mushrooms are poisonous.With amateur mushroom hunters especially in mind, David Fischer and Alan Bessette have prepared Edible Wild Mushrooms of North America. This field guide presents more than 100 species of the most delicious mushrooms, along with detailed information on how to find, gather, store, and prepare them for the table. More than 70 savory recipes, ranging from soups and salads to casseroles, canapes, quiches, and even a dessert, are included.Throughout, the authors constantly emphasize the need for correct identification of species for safe eating. Each species is described in detailed, nontechnical language, accompanied by a list of key identifying characteristics that reliably rule out all but the target species. Superb color photographs also aid in identification. Poisonous "lookalikes" are described and illustrated, and the authors also assess the risks of allergic or idiosyncratic reactions to edible species and the possibilities of chemical or bacterial contamination.
Edible Wild Plants & Herbs: A Compendium of Recipes and Remedies
by Pamela Michael Christabel KingExquisitely illustrated with full-color paintings of all the plants and herbs in the book, ranging from dandelion and sorrel to sea beet and samphire, Edible Wild Plants and Herbs is both a cookbook and field guide to the identification and use of foodstuffs from the wild. There are almost 400 recipes covering nearly 100 different plant varieties and the illustrations, drawn from life by one of the countrys leading botanical artists, show the edible parts of the plants at their peak time for picking. In addition there is a calendar indicating what plants to look for at each season of the year, information on where the plants are found and how to identify them. Exquisitely illustrated with full-color paintings of all the plants and herbs in the book, ranging from dandelion and sorrel to sea beet and samphire, Edible Wild Plants and Herbs is both a cookbook and field guide to the identification and use of foodstuffs from the wild. There are almost 400 recipes covering nearly 100 different plant varieties and the illustrations, drawn from life by one of the countrys leading botanical artists, show the edible parts of the plants at their peak time for picking. In addition there is a calendar indicating what plants to look for at each season of the year, information on where the plants are found and how to identify them. In the past the home kitchen provided a family with all its medicines and cosmetics as well as its food, wine, pickles and preserves. Our ancestors were resourceful and imaginative and very much in tune with nature; this book recaptures their harmonious, sustainable way of life by setting down for the modern reader all that knowledge and lore. There are recipes for soups, sauces, main dishes, salads, pickles, jams, sorbets, as well as teas, syrups and lotions.Published originally in 1980 under the title All Good Things Around Us, this book became a classic work on the subject. It has been entirely revised and updated and redesigned with new recipes and information.
Edible Wild Plants of Eastern North America
by Merritt Lyndon Fernald Alfred Charles KinseyEveryone knows that certain mushrooms and species of berries are edible, but how many have experienced a salad of cat-brier sprouts, bread made of acorn-flour or seeds of cow lilies, escalloped roots of goat's-beard, sautéed ground-nuts, marmalade of squaw-huckleberry, pudding made of dried persimmons and other natural delights?This book offers a complete guide to such non-packaged, free-for-the-picking natural foods, arranged according to uses: purees and soups; cooked green vegetables; salads; pickles; drinks; syrups and sugars, confections; fresh or preserved fruits, jellies, and marmalades; starchy or root-vegetables, cereals, nuts, and breadstuffs; nibbles and relishes; condiments and seasoning; rennets; table-oils and butters; masticatories and chewing gums; and emergency foods.The heart of the volume is a detailed enumeration of 1,000 species of edible wild plants and ferns of eastern North America, including the plant's common and scientific names, appearance, range, habitat, food uses, and other data. The plants are arranged systematically by families, following the sequence now generally accepted by botanists. A wealth of detailed drawings and photographs will help in identifying plants in the field.Also included here is a helpful chapter on poisonous flowering plants likely to be mistaken for edible species, and a valuable treatment of mushrooms, seaweeds, and lichens. For any naturalist, hiker, camper, or lover of wild foods, this is an authoritative, information-packed guide that is indispensable for using the wealth of delicious, healthful foods available all around us.