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No one knows wild fruits, vegetables, and herbs more intimately than Wildman Steve Brill. In this book (formerly published in hardcover as The Wild Vegetarian Cookbook) Brill describes how he forages year-round for local, organic foods in New York City; he knows every food that grows in the wild, when each is at its peak, and how to best prepare it. His 500 recipes (among them Baked Wild Ravioli, Ramp Vichyssoise, Early Spring Stir-Fry, and Wisteria-Lime Ice Cream) combine the inventive with the familiar for delicious vegan meals.
No one knows wild fruits, vegetables, and herbs more intimately than Wildman Steve Brill. In this book (formerly published in hardcover as The Wild Vegetarian C
Brill follows his Identifying and Harvesting Edible and Medicinal Plants in Wild (And Not So Wild) Places with this specialist volume aimed at cooking found and
"Whether you get your mushrooms from the supermarket or the forest floor, a worthy addition to your library." —Star Tribune Get ready to fall in love with wil
Not Your Granny's Home Cookin'! Epic Vegan offers a step-by-step guide to creating timeless comfort foods that are over-the-top delicious, and always plant base
