We've all heard of wild strawberries, watercress, and probably dandelions as food, but have you tasted Japanese knotweed pie? Purslane dip? And how about some cattail-on-the-cob? And did you know you could tap for maple syrup in North Dakota or Georgia? Pringle's attractive and conscientious guide tells how to find, identify, harvest, and cook 19 different wild foods, and there are several enticing recipes (quiches, casseroles, soups, pies) for each--70 in all. You don't have to trek to the wilderness for them, either: Pringle says suburbs are the best place to forage, and cities far from impossible. The combination of Pringle's photos and Breeden's drawings should clinch identification, and don't worry about dangerous mistakes. There are cautionary notes everywhere--about poisonous parts, poisonous lookalikes, and the newer hazards of pesticide, dog wastes, lead near highways, and polluted water. Pringle also warns that wild foods might taste odd at first--their very freshness will be new to most of us. But his recipes are sure to send any but the most hopeless Twinkles addict rushing off to the nearest vacant lot. . . or crack in the sidewalk.