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Author : Billy Joe Tatum
Publisher : Unknown
Page : 278 pages
File Size : 53,9 Mb
Release : 1976
Category : Cooking
ISBN : UOM:49015002789197
A field reference that includes an illustrated guide identifying 70 wild plants, plus a collection of 350 recipes for serving up the forager's finds.
Author : Lee Peterson
Publisher : Houghton Mifflin Harcourt
Page : 400 pages
File Size : 44,7 Mb
Release : 1978
Category : Nature
ISBN : 039592622X
More than 370 edible wild plants, plus 37 poisonous lookalikes, are described here, with 400 drawings and 78 color photographs showing precisely how to recognize each species. Also included are habitat descriptions, lists of plants by season, and preparation instructions for 22 different food uses.
Author : Susan Tyler Hitchcock
Publisher : University of Virginia Press
Page : 206 pages
File Size : 53,9 Mb
Release : 1995
Category : Cooking
ISBN : 0813916437
First published in 1980, Gather Ye Wild Things is not a field guide in the strictest sense but rather a meditation on some of the most common and useful plants in North America. The volume's fifty-two brief essays- each focusing on a particular species or subject during a season in which it is likely to come to the would-be gatherer's attention- touch on culinary, medicinal, and cosmetic uses for wildlings.
Author : Marian Coonse
Publisher : Texas A&M University Press
Page : 164 pages
File Size : 42,7 Mb
Release : 1995
Category : Cooking
ISBN : 0890966761
Before retiring, Coonse worked on an herb farm run by her family. Drawing on a good deal of research as well as her own considerable expertise, Coonse devotes her very readable handbook solely to alliums. In the opening chapter she presents historical background and lore, then she poses the questions her customers used to ask regarding identification and growing conditions for onions, garlics, and leeks. Cultural requirements are discussed in depth, and all sorts of helpful tips are included. This guide fills a special niche in gardening collections. - Alice Joyce--BL 10/15/1995.
Author : Ernest Small
Publisher : CRC Press
Page : 796 pages
File Size : 52,8 Mb
Release : 2013-09-23
Category : Science
ISBN : 9781466585928
Many North American plants have characteristics that are especially promising for creating varieties needed to expand food production, and there are excellent prospects of generating new economically competitive crops from these natives. The inadequacy of current crops to meet the food demands of the world’s huge, growing population makes the potential of indigenous North American food plants even more significant. These plants can also generate crops that are more compatible with the ecology of the world, and many also have inherent health benefits. Presenting detailed scholarship, a thoroughly accessible style, and numerous entertaining anecdotes, North American Cornucopia: Top 100 Indigenous Food Plants is a full-color book dedicated to the most important 100 native food plants of North America north of Mexico that have achieved commercial success or have substantial market potential. The introductory chapter reviews the historical development of North American indigenous crops and factors bearing on their future economic success. The rest of the book consists of 100 chapters, each dedicated to a particular crop. The book employs a user-friendly chapter format that presents the material in sections offering in-depth coverage of each plant. The first section of each chapter provides information on the scientific and English names of the plants, followed by a section on the geography and ecology of the wild forms, accompanied by a map showing the North American distribution. A section entitled "Plant Portrait" comprises a basic description of the plant, its history, and its economic and social importance. This is followed by "Culinary Portrait," concerned with food uses and culinary vocabulary. The chapters then provide an analysis of the economic future of each crop, discuss notable and interesting scientific or technological observations and accomplishments, and present extensive references.
Author : Anonim
Publisher : Hunter Publishing, Inc
Page : 293 pages
File Size : 52,8 Mb
Release : 2024-06-29
Category : Electronic
ISBN : 8210379456XXX
Author : Thomas S. Elias,Peter A. Dykeman
Publisher : Sterling Publishing Company, Inc.
Page : 290 pages
File Size : 55,6 Mb
Release : 2009
Category : Cooking
ISBN : 1402767153
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.
Author : John Egerton
Publisher : Knopf
Page : 599 pages
File Size : 46,9 Mb
Release : 2014-06-18
Category : Cooking
ISBN : 9780307834560
This lively, handsomely illustrated, first-of-its-kind book celebrates the food of the American South in all its glorious variety—yesterday, today, at home, on the road, in history. It brings us the story of Southern cooking; a guide for more than 200 restaurants in eleven Southern states; a compilation of more than 150 time-honored Southern foods; a wonderfully useful annotated bibliography of more than 250 Southern cookbooks; and a collection of more than 200 opinionated, funny, nostalgic, or mouth-watering short selections (from George Washington Carver on sweet potatoes to Flannery O’Connor on collard greens). Here, in sum, is the flavor and feel of what it has meant for Southerners, over the generations, to gather at the table—in a book that’s for reading, for cooking, for eating (in or out), for referring to, for browsing in, and, above all, for enjoying.
Author : Gary Allen
Publisher : Reaktion Books
Page : 168 pages
File Size : 51,8 Mb
Release : 2012-05-15
Category : Cooking
ISBN : 9781861899385
Salsa and guacamole wouldn’t be the same without cilantro, and you can’t make pizza without oregano or a mojito without mint. You can use peppermint to settle an upset stomach, ease arthritis pain with stinging nettle, and heal burns and wounds with aloe vera. And then there is cannabis—perhaps the most notorious and divisive herb of all. Despite the fact that herbs are often little more than weeds, cultures around the globe have found hundreds of uses for them, employing them in everything from ancient medicines to savory dishes. While much has been written on cooking and healing with herbs, little has been told about the history of the plants themselves and the incredible journeys they have made. This book elucidates how these often overlooked plants have become a staple in our lives. Unlike spices that quickly traversed the globe through trade, Gary Allen shows that herbs were often hoarded by their cultivators and were central to distinctive regional dishes. He draws on his extensive knowledge of food history to examine herbs in new ways, making Herbs essential reading for any serious foodie. Filled with beautiful illustrations and delicious recipes, this book will complete the kitchen library.
Author : Gary Allen
Publisher : University of Illinois Press
Page : 504 pages
File Size : 45,6 Mb
Release : 2010-10-01
Category : Cooking
ISBN : 9780252090394
The foodie's ultimate herbal encyclopedia Created as the ideal reference for anyone with a serious interest in cooking with herbs, spices, or related plant materials, The Herbalist in the Kitchen is truly encyclopedic in scope. It provides complete information about the uses, botany, toxicity, and flavor chemistry of herbs, as well as a listing for nearly every name that an ingredient is known by around the world. Even including herbs and spices not yet seen in the United States (but likely to be featured in recipes for adventurous cooks soon), The Herbalist in the Kitchen is organized into one hundred and four sections, each consisting of a single botanical family. The book provides all available information about the chemical compounds responsible for a plant's characteristic taste and scent, which allows cooks to consider new subtleties and potential alternatives. For instance, the primary flavoring ingredient of cloves is eugenol; when a cook knows that bay leaves also contain eugenol, a range of exciting substitutions becomes clear. The Herbalist in the Kitchen also provides guidance about measuring herbs, enabling readers to understand the dated measuring standards from antique cookbooks. A volume in The Food Series, edited by Andrew W. Smith
Author : Cathy A. Johnson
Publisher : Penguin Group
Page : 258 pages
File Size : 51,8 Mb
Release : 1989
Category : Cooking
ISBN : UVA:X001535924
Author : Dave Jacke,Eric Toensmeier
Publisher : Chelsea Green Publishing
Page : 398 pages
File Size : 48,6 Mb
Release : 2005
Category : Gardening
ISBN : 9781931498791
Edible Forest Gardens is a groundbreaking two-volume work that spells out and explores the key concepts of forest ecology and applies them to the needs of natural gardeners in temperate climates. Volume I lays out the vision of the forest garden and explains the basic ecological principles that make it work. Edible Forest Gardens offer an advanced course in ecological gardening--one that will forever change the way you look at plants and your environment.
Author : Darcy Williamson
Publisher : Caxton Press
Page : 276 pages
File Size : 44,7 Mb
Release : 1995
Category : Cooking
ISBN : 0870043676
Distributed by the University of Nebraska Press for Caxton Press The Rocky Mountain Wild Foods Cookbook contains recipes and preparation methods for 28 varieties of wild plants easily found in the Rocky Mountains and the West.
Author : Anonim
Publisher : Unknown
Page : 626 pages
File Size : 52,7 Mb
Release : 1976-06
Category : North Carolina
ISBN : UVA:X030226395
Author : Zoe Merriman Kirkpatrick
Publisher : University of Texas Press
Page : 266 pages
File Size : 52,7 Mb
Release : 1992-01-01
Category : Nature
ISBN : 0292790627
Stretching from western Texas and eastern New Mexico up through Oklahoma, Colorado, Kansas, Nebraska, Wyoming, Montana, the Dakotas, and into Canada, the vast western plains often appear sparse and dry to the casual observer. But a closer look, especially after spring rains, uncovers flowers of all colors, sizes, shapes, and fragrances. These forgotten flowers, never before the main focus of a field guide, come into bloom in Wildflowers of the Western Plains. Organized by plant family, the guide presents 186 species of wildflowers, accompanied by vivid color photographs. Each entry includes both the Latin and common names and a description of the plant, flower, fruit, and range. A special feature of the guide is the inclusion of Native American botanical folklore, legends pertaining to wildflowers, and medicinal uses of native plants. The author's personal observations and occasional recipes round out this delightful array of information.
