The scout's guide to wild edibles Learn how to forage, prepare & eat 40 wild foods
Book - 2016
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- Subjects
- Genres
- Cookbooks
- Published
-
Pittsburgh :
St. Lynn's Press
2016.
- Language
- English
- Main Author
- Edition
- First edition
- Physical Description
- xv, 191 pages : color illustrations ; 18 cm
- Bibliography
- Includes bibliographical references and index.
- ISBN
- 9781943366064
- Introduction
- Wild Plants
- Amaranth
- Asparagus
- Autumn Olive
- Black Raspberry
- Black Walnut
- Blueberry & Huckleberry
- Burdock
- Cattail
- Chokecherry
- Dandelion
- Japanese Knotweed
- Lambsquarters
- Mayapple
- Milkweed
- Mulberry
- Oak
- Oxeye Daisy
- Pawpaw
- Persimmon
- Plantain
- Pokeweed
- Purslane
- Serviceberry
- Shagbark Hickory
- Sheep Sorrel
- Siberian Elm
- Silver Maple
- Stinging Nettle
- Sumac
- Sunroot
- Wild Grape
- Wild Plum
- Yellow Wood Sorrel
- Wild Mushrooms
- Chanterelle
- Giant Puffball
- Hen of the Woods
- Morel
- Oyster Mushroom
- Scotch Bonnet
- Sulfur Shelf
- Projects & Activities
- A Backpacking Make-Lunch Challenge
- Cracking & Shelling Hickory Nuts
- Fabulous Fruit Leather
- How to Process Acorns
- How to Process Black Walnuts
- Mushroom Foray & Tasting
- Persimmon Taste Test
- Preparing Dandelions for Cooking & Baking
- The Sumac Lemonade Challenge
- Toasted Silver Maple Keys
- Recipes
- BABWA Quick Bread
- Burdock Kinpira
- Cattail Mock Pulled-Pork BBQ
- Cinnamon Black Walnut Ice Cream
- Dandelion Donuts
- Dandy Burgers
- Double-Good Blueberry Pie
- Garden Weed Quiche
- Microwave Purslane Pickles
- Mike's Mayapple Marmalade
- Mulberry Taffy
- Puffball Pieces
- Shagbark Snickerdoodles
- ShagBARK Syrup
- Sumac Lemonade - Two Ways
- Wild Food Trail Bites
- Wild Grape Popsicles at Home
- Glossary
- Processing Tips
- Recommendations for Learning More
- Photo Credits
- Index
- Acknowledgments
- About the Author