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Edible Wild Plants: Wild Foods From Dirt To Plate (The Wild Food Adventure Series, Book 1) Paperback – June 11, 2010
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From the Back Cover
Edible Wild Plants provides what you really need to know to have your own wild food adventures. Whether a beginner or advanced wild food aficionado, gardener, chef, botanist, nutritionist, scientist, or a dieter with special needs, this book is for you. Author John Kallas gives you unprecedented details, maps, simple explanations, and multiple close-up photographs of every plant covered at every important stage of growth. You learn that a plant is not only edible but when, why, and how it is. He can turn you into a successful, well-fed, and happy forager anywhere in North America.
For more information on this book, other publications by John Kallas, and wild foods in general, see www.wildfoodadventures.com
About the Author
Dr. John Kallas has investigated and taught about edible wild plants since 1970. He founded Wild Food Adventures (www.wildfoodadventures.com) in 1993 and is the publisher and editor of Wild Food Adventurer. He lives in Portland, Oregon.
Top customer reviews
For diversity and the ability to truly identify and use plants, I purchased Nature's Garden - "A guide to Identifying, Harvesting, and Preparing Edible Wild Plants by Samuel Thayer, The Forager's Harvest - A Guide to Identifying, Harvesting and Preparing Edible Wild Plants" also by Samuel Thayer, and Edible Wild Plants - Wild Foods from Dirt to Plate by John Kallas, PhD. If you can afford it, purchase all 3 of these books, as I have found that I USE all of them for various reasons - a better photo/recipe/information, etc. And if there is any doubt about a plant I have several resources to better help me identify the information that I need.
This book is one of the best.
It covers lambs quarters, chickweed, mallow, purslane, curly dock, sheep sorrel, wood sorrel, field mustard, wintercress, garlic mustard, shepard's purse, dandelion, cat's ear, sow thistle, and nipplewort. Fifteen common greens, all of which you will likely recognize from the excellent photography. Honestly, every plant in the book is one you probably already know and recognize as a weed you've seen your whole life.
There are also very good sections on tools, nutrition, and gardening/ landscaping with wild edibles.
I believe Samuel Thayer's two books set the gold standard for wild foods literature and this book by John Kallas follows that format with a few departures. One the plus side this book features grade A photography, excellent recipes, and very thoughtful cooking advise, that really set this book apart of those by the other experts. But on the negative side Kallas isn't a very elegant writer. At one point he spend 7 long pages describing the variables contributing to bitterness of dandelion leafs. He doesn't do any story telling, or make any attempt to draw the reader into a specific time and place. Compared to Samuel Thayer or Euel Gibbons books this one comes across as dry, and even a little awkward at times.
Where it counts- identification and preparation this book really excels.
Whether you are a gourmet or a survivalist, if you want to deep knowledge of the common wild greens this book is the one you want.