Unlike many other Native American cookbooks, this one begins with an understanding of the plants and moves to recipes later. It includes many plants you probably won't find at any grocery stores, though they may be available at farmer's markets, specialty providers online, or perhaps growing in the wild near you. As a cookbook, there aren't as many illustrations as I usually like, but the recipes I tried were simple and absolutely delicious. I enjoyed some of them so much I'm thinking about trying to grow some of the ingredients myself. The biological specimen illustrations are helpful, as are the descriptions of which seasons these ingredients would naturally occur in and the processes traditionally used to preserve or prepare them. It does include a chapter on poisonous plants and plenty of warnings about exploring without proper knowledge.I was surprised to see how many things I've seen growing wildly here in Chicago could actually be edible - goldenrod tea, anyone?
Native Harvests: American Indian Wild Foods and Recipes (Paperback)
Arrives by Tue, Oct 27
About This Item
This wonderful book is not just a recipe collection, but a passport to foraging and to surviving close to nature. It will tell you how to prepare familiar foods such as stuffed clams and corn chowder, but also how to fix clover soup, purslane salad, young milkweed spears, wild rice with hazelnuts and blueberries, fiddlehead stew, meadow mushroom pie, stewed wild rabbit with dumplings, spoon bread, acorn coffee, and witch hazel tea. Beautifully illustrated by the author (herself of American Indian descent), this book is also an invaluable manual on herbal medicines and ceremonial, sacred, and poisonous plants -- all written with acute sensitivity to and appreciation of Native American ways.
|Number of Pages|
E Barrie Kavasch
Native Harvests: American Indian Wild Foods and Recipes
|Assembled Product Dimensions (L x W x H)|
9.00 x 6.00 x 1.50 Inches
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