The Wild Food Gourmet: Fresh and Savory Food From NatureBook - 1998
Collects one hundred recipes featuring fresh-picked greens, berries, and mushrooms, including maritime fiddleheads, curried cattail soup, salmon and sheep sorrel mousse, blini with trumpet chanterelles, and hazelnut-berry tartlets
Firefly Books Ltd
In THE WILD FOOD GOURMET, Anne Gardon rediscovers the art of cooking with wild plants. The book features over 100 recipes using fresh-picked greens, berries and mushrooms.
Discover Savory Meals in Nature
In The Wild Food Gourmet, Anne Gardon guides you through nature's bounty, and into your kitchen. Lavishly illustrated with over 75 colorful, inspiring photographs, this book identifies which nutritious weeds, mushrooms, berries, and asparagus from your garden or neighboring park will fit deliciously and healthfully into your meals. She has chosen her favorite plants, full of flavor and easy to identify and pick.
The 100 recipes are easy, economical, healthy, and quick to prepare. They combine fresh produce gathered in the wild with food from the market. Try Maritime Fiddleheads, Lamb's Quarter's Quiche, Cattail Pollen Soufflé, Chinese Soup with Fairy Ring Mushrooms, and Raspberry Liqueur.
This book is an essential companion while hiking and camping.