This is the wild-plant cousin of those first-catch-your-opossum cookbooks, a collection of recipes featuring such North American ingredients as Iceland moss, curled dock, and hickory nuts. The Berglunds are old hands at wilderness cooking and their newest venture meets the mark. Illustrations and brief descriptions of habitat and use will help with identification. The recipes combine wilderness exotica with household staples--a refrigerator and nearby store seem vital for the creams and cheeses--to make main dishes, salads, sweets, even a cloudberry liqueur. They commend the hog peanut as a high-protein rival to the estimable but cultivated soy bean, suggest strict adherence to quantities, and advise on other culinary matters--many wild plants badly discolor iron or aluminim pots. And even if you never leave home, running your tongue around names like Mariposa lily or green butternuts is nice.