Book
iv, 116 pages : illustrations, maps ; 29 cm
SAL3 (off-campus storage)
Book
312 p. : ill. ; 23 cm.
Green Library
Book
xii, 184 pages : illustrations ; 24 cm
Today we care about the source of our food as much as the preparation, so it is no surprise that foodies have discovered wild edibles. From the most upscale restaurants in New York to humble farm stays in Europe, chefs and restaurant-goers alike are seeking pleasure in food found in the wild. In Pursuit of Wild Edibles: A Forager's Tour tells the story of one man passionate about finding wild edibles and creating recipes to highlight their unique flavors. An American expatriate, poet, and gourmet living in France, Jeffrey Greene has scoured the fields, rivers, and beaches of Europe and his native New England in search of foods ranging from puffballs and periwinkles to stone pine nuts and gooseneck barnacles. For many, foraging is the latest trend in foodie culture, but for Greene this journey stretches back to his childhood, when his parents fled New York City to a shack-like house in rural Connecticut. Convinced they could live off the land, the family raised goats, planted gardens, gathered seafood at the nearby coast, and foraged for food from the woods. Inspired by these childhood experiences, Greene and his wife, Mary, bought and restored an old priory in rural Burgundy. Surrounded by forests, they learned to identify mushrooms and greens, and devoted themselves to inventing recipes for them. Thus began a pursuit that took Greene to the Polish Carpathians, the Appennines overlooking the Ligurian coast, the shores of Normandy and Brittany, and to Plymouth, Massachusetts, where the Pilgrims eked out their first winter in near starvation. Greene's captivating book offers experienced foragers and novices alike an extensive sampling of his own recipes and a chance to come along with him on his international adventures. From razor clams and wild sea urchins, to young nettles and dandelion greens, to wild strawberries and cherries, Greene showcases the beauty of what one can cook up in a truly wild recipe.
(source: Nielsen Book Data)9780813938578 20160619
SAL3 (off-campus storage)

4. Edible San Francisco [2006 - ]

Journal/Periodical
v. : ill. ; 28 cm.
Green Library, SAL1&2 (on-campus shelving)
Book
xvi, 80 p. : ill., maps ; 28 cm.
SAL3 (off-campus storage)
Book
176 p. : col. ill. ; 27 cm.
SAL3 (off-campus storage)
Book
56 p. : ill. ; 24 cm.
Green Library
Book
xiv, 273 p. ; 23 cm.
  • Getting Out the Boats: A Primer on Hard Times-- Actions as Activism: The New Home Front and the Riot for Austerity-- Time to Pick Up Your Hat-- Meet the Real Economy-- Making Ends Meet-- Talking Population with the Old Men-- The Permaculture of Family-- Raising Kids in a New World: Family Life and Education-- Little House in the Suburbs-- The Beauty and Necessity of the Low-Energy Home-- The Bountiful Home: Grow and Preserve What You Need-- The Hand that Stirs the Pot Rules the World-- Health Care-- Abundance, Democracy, Joy.
  • (source: Nielsen Book Data)9780865716148 20160528
A series of depletions - food, water, and energy, combined with climate change, rising prices, and real estate foreclosures - are all coming together to threaten the security of ordinary families and future generations.
(source: Nielsen Book Data)9780865716148 20160528
Book
xvi, 334 p. : ill. ; 24 cm.
Green Library
Book
261 p. ; 24 cm.
"From flavorful artisanal cheeses to the year-round plenty of farmers markets to the first wild ramps of spring, options for eating well in Minnesota and Wisconsin abound. Brett Laidlaw has taken advantage of these local treasures for decades, and in Trout Caviar he shares tips and recipes to help you embrace the gifts our northern climate provides.Laidlaw cultivates relationships with specialty stores and artisanal purveyors to gather food that comes with a toothsome sense of place--fresh Lake Superior fish, pastured lamb, plump duck for rich confit. He gardens and frequents farmers markets to savor seasonal produce, from the earliest lettuces through the flavorful peak of tomato season and on to winter's store of apples, potatoes, and squashes. But Laidlaw takes fresh a step further by foraging truly wild foods--chanterelles, nettles, berries, trout fresh from the stream. He combines the best of the best to create recipes such as Summer LakeTrout Chowder, Grouse in Cider Cream, and Grilled Dessert Pizza with Rhubarb-Honey-Thyme compote. Laidlaw also includes practical information about mushroom hunting, curing bacon, laissez-faire gardening, and more.Tapping considerable creativity in the kitchen and expanding the possibilities inherent in locally available foods, Laidlaw's recipes showcase the distinctive flavor and products of our northern clime at every meal. Brett Laidlaw writes the blog Trout Caviar and is the author of the novels Blue Bel Air and Three Nights in the Heart of the Earth. He divides his time between St. Paul and a rural Wisconsin cabin"-- Provided by publisher.
"Broadly defining foraging to include not only collecting mushrooms and wild plants but also making use of local sources for cheese, meat, and vegetables, not to mention gardening and hunting and fishing, writer Laidlaw supplies 150 recipes that showcase the good eats of Minnesota and Wisconsin. Essays on gardening, preserving, and relishing one's surroundings accompany the recipes"-- Provided by publisher.
Green Library

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