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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.
I wish the colored pictures accompanied the recipes, and maybe showed more than one stage of growth, but it is easy to follow and the recipes look good.Published 6 days ago by jrjan1
Bought this book as a gift. Flipped through it before I gave it. Was very nicely written and organized. Recipient LOVED it!Published 6 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 8 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 8 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 17 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 17 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 18 months ago by dragongal