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TAMA MATSUOKA WONG is the forager for restaurant Daniel in New York City and enjoys relationships with organizations that include the Audubon Society and Slow Food. After more than twenty-five years as a financial services lawyer, she launched Meadows and More, LLC, to connect experts in the field of meadow restoration, botany, and wildlife with people in the community. In 2007, she was named Steward of the Year by the New Jersey Forest Service.
EDDY LEROUX is the chef de cuisine at Daniel, the award-winning flagship restaurant of celebrity chef Daniel Boulud.
Bought this book as a gift. Flipped through it before I gave it. Was very nicely written and organized. Recipient LOVED it!Published 3 months ago by D Irene
I am a vegetarian and my mom and I love gardening so this is a great book to get lots of awesome information from. I will cherish it for a long time.Published 5 months ago by Eva Rozsnyay
This a total waste of money. It is VERY hard to find anything. In the field it would be totally useless. I would recommend it to NOBODY.Published 5 months ago by MED
Most writings that discuss edible wild foods do so from a survial viewpoint,but this book is totally different, it discusses the wild food that will not harm you but actually... Read morePublished 14 months ago by nancy
Earlier this spring I found an app that tells you about weeds you can eat, and I realized I had some nice "crops" already in my yard. Read morePublished 14 months ago by Andrea Marquis
The book is helpful with the color pictures and different stages of growth on some plants to make it easier to identify plants. Read morePublished 15 months ago by dragongal
The author is from New Jersey and I live in Texas,so the plants that grow in her back yard are not the same as the plants in mine :)Published 16 months ago by marcette bingham
We immediately tried its suggestions using many of the common greens in our yard, driveway, and woods and were amazed with the new flavors and fragrances. Read morePublished 17 months ago by Jim