FORAGING FOR DINNER: Collecting and Cooking Wild Foods by Helen Ross Russell

FORAGING FOR DINNER: Collecting and Cooking Wild Foods

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No matter what any author tells us we'd still prefer to make our foraging debut with a live teacher at our side. Nevertheless Russell's explicit descriptions and her relative emphasis on the tamer sort of wild plants -- dandelion greens, roses, wild onions -- make her far less likely than Euell Gibbons to send her pupils off on a wild gooseberry chase. Certainly the recipes -- and there are many from the more standard salads, jams and berry custards down to ineffable day lily flower soup and a rose petal souffle -- are plausible sounding enough to make even supermarket-dependent readers consider changing their ways. In all, an enthusiastic, confidence-inspiring guide from one who regards foraging less as an esoteric hobby than a neglected but time-honored art.

Pub Date: Feb. 1st, 1975
Page count: 160pp
Publisher: Nelson