Items related to The Joy of Foraging: Gary Lincoff's Illustrated...

The Joy of Foraging: Gary Lincoff's Illustrated Guide to Finding, Harvesting, and Enjoying a World of Wild Food - Softcover

Lincoff, Gary

 
9781592537754: The Joy of Foraging: Gary Lincoff's Illustrated Guide to Finding, Harvesting, and Enjoying a World of Wild Food
Softcover
ISBN 10: 1592537758 ISBN 13: 9781592537754
Publisher: Quarry Books, 2012

Synopsis

Discover the edible riches your backyard, local parks, woods, and even roadside! In The Joy of Foraging, Gary Lincoff shows you how to find fiddlehead ferns, rose hips, beach plums, bee balm, and more, whether you are foraging in the urban jungle or the wild, wild woods. You will also learn about fellow foragers— experts, folk healers, hobbyists, or novices like you— who collect wild things and are learning new things to do with them every day. Wherever you live— any season, any climate— you’ ll find essential tips on where to look for native plants, and how to know without a doubt the difference between edibles and toxic look-alikes. There are even ideas and recipes for preparing and preserving the wild harvest yearround. Let Gary take you on the ultimate tour of our edible wild kingdom!

"synopsis" may belong to another edition of this title.

About the Author

Gary Lincoff taught courses on mushroom and plant identification and use at the New York Botanical Garden and led wild mushroom and edible wild plant study trips and forays to 30 countries. Lincoff chaired the Telluride Mushroom Festival for 25 years (1980–2004), and continued to participate for many years as its principal speaker. He was the president of the North American Mycological Association from 1980 to 1986. His books include the The Complete Mushroom Hunter and National Audubon Society Field Guide to North American Mushrooms. He lived in New York City.

Excerpt. © Reprinted by permission. All rights reserved.

Chilled Sour Cherry Soup

Ingredients:

—4 cups (950 ml) of sour cherry pulp, pitted

—Water, as needed

—Sugar to taste

—Sour cream (optional)

Directions:

Heat the sour cherry pulp, adding just enough water to keep it from burning at first. Add just enough sugar to taste, but not so much that it becomes sweet. Stir until well mixed, then chill. Serve cold with a spoonful of sour cream in each bowl, if you wish.

"About this title" may belong to another edition of this title.

Publisher
Quarry Books
Publication date
2012
Language
English
ISBN 10 
1592537758
ISBN 13 
9781592537754
Binding
Flexibound
Number of pages
192