This is for the individual who is looking for a relaxing outdoor activity and who has also an interest in food. For here, from acorns to winter cress and wild honey, are pages of recipes, using the whole, or part, of ordinary plants, berries, nuts, fruits, etc., that have been evolved and tested in the author's own kitchen. Things to drink as well as eat, desserts as well as main dishes, salads and breads, pickles and jellies, are made from roots, tubers, sprouts, leaves, buds, blossoms, bark, stems, seeds, bulbs and sap. The sweet birch, the great burdock, cattails, day lilies, milkweed, fungi, purslane, sassafras, sunflowers are among the basic supplies as are the sugar maples, dandelions, grapes, arrowhead, wild asparagus, and assorted animals for meat, and fish, frogs, turtles, etc. There's a chapter on herbal medicine and one on a wild winter cellar garden so that the whole is a challenge to those curious to experiment -- as well as forage. There will be line drawings by Margaret Schroeder to augment the author's enthusiasm for a free ""living off the land"".