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by Wildman Steve Brill (Harvard Common Press)
"Wildman" Steve Brill has been conducting foraging tours searching out wild edible plants in New York City's Central Park and surrounding environs for more than twenty years. "The Wild Vegetarian" brings his knowledge of wild edibles and natural foods to the table, showcasing more than 500 vegan recipes.
Brill covers healthy cooking methods, uncommon and wild ingredients, and fresh vegan substitutions for meat, cheese and eggs in the opening chapter before diving into the exhaustive recipe collection.
The recipes are separated by season, rather than course, then further by the wild and natural ingredients that ripen during that particular season. Each plant introduction includes background, description, flavor comparisons, identification of edible parts, and general usage followed by pertinent recipes.
The appendices include an extensive herb and spice guide, how to make dairy-free cheese, flour substitutions and more. The detailed index makes it easy to find a recipe by ingredient, title, or course.
Wildman Steve picks up where the venerable Euell Gibbons left off. His gourmet touch will delight vegans and omnivores alike.
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