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The Foraging Gourmet Paperback – April 1, 1997

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Editorial Reviews Review

As Katie Letcher Lyle says, "The thrill of foraging is getting something for nothing." And, as she points out, it often does take you to beautiful places, from sandy beaches to wild flower-filled meadows and cool woods. Lyle crams a substantial amount into this field guide and cookbook. For 55 edibles, you learn what to look for, supported by drawings and some color photos, plus history, lore, and a recipe or two for each wild treasure. This book seems sturdy enough to survive many seasons in your backpack. Written for an American audience, it can also serve foragers in Canada and, to some degree, Europe, as it includes mushrooms, fruits, and greens found in this milieu as well.

From Booklist

Lyle's twelfth book is an illustrated guide to common edible wild plants of North America. It is divided into chapters on green things (such as asparagus, chicory, dandelions, milkweed, mustard, watercress, and wild onions and garlic); mushrooms; fruits; flowers and herbs; nuts; and what she calls miscellaneous foraging (Indian corn, Jerusalem artichokes, wild rice, horseradish, sassafras, ginseng, etc.). Each of the 51 listings of wild plants contains a description of the plant and information on where and when it can be found, along with plant history and lore. Each entry also presents a black-and-white drawing and recipes. George Cohen

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Product Details

  • Paperback: 224 pages
  • Publisher: The Lyons Press; 1st edition (April 1, 1997)
  • Language: English
  • ISBN-10: 1558215298
  • ISBN-13: 978-1558215290
  • Product Dimensions: 8.2 x 5.5 x 0.5 inches
  • Shipping Weight: 8 ounces
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (2 customer reviews)
  • Amazon Best Sellers Rank: #1,788,090 in Books (See Top 100 in Books)

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15 of 15 people found the following review helpful By A Customer on August 9, 2000
Format: Paperback
Dear Reader,
If you enjoy outdoor cooking, and foraging for your own food then this is a very good book to own. "The Foraging Gourmet" has ten chapters including fungi: mushrooms, green things, nuts, flowers & herbs. This book has black and white drawings for almost every plant that is used in the recipes. It also contains 16 pages of color photos. Every plant in this book is given a description, habitat, season, history, and lore. A description of how it looks, tastes, and smells (if there is a smell). The author describes the habitat of where each plant grows. This book teaches what the best seasons are for each plant. It also tells of what different minerals each plant contains. The history describes who first started eating it. The lore tells about cures (if any) it was used for. Other helpful uses of plants are talked about such as dyes. Throughout the book there are educational side notes about a variety of subjects that I found very interesting. This book contains 195 pages and is a very good investment.
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By cynthia sestito on December 9, 2012
Format: Paperback Verified Purchase
Very clear and interesting well written and ful full of information I have given this book to friends who live in the country
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