Stalking The Wild Asparagus

Author: Euell Gibbons
Publisher: Alan C Hood & Company
ISBN: 0911469036
Size: 19.96 MB
Format: PDF, ePub, Mobi
View: 53

An imaginative approach to cooking, offering numerous recipes for main dishes and accompaniments made from wild berries, roots, nuts, and leaves

Stalking The Wild Asparagus

Author: Euell Gibbons
Publisher: Alan C Hood & Company
ISBN: 0911469044
Size: 13.83 MB
Format: PDF, Kindle
View: 53

Euell Gibbons was one of the few people in this country to devote a considerable part of his life to the adventure of "living off the land". His greatest pleasure was seeking out wild plants, which he made into delicious dishes. The plants he gathers and prepares in Stalking the Wild Asparagus are widely available everywhere in North America. There are recipes for delicious vegetable and casserole dishes, breads, cakes, muffins, and twenty different pies. He also shows how to make numerous jellies, jams, teas, and wines, and how to sweeten them with wild honey or homemade maple syrup.

Stalking The Good Life

Author: Euell T. Gibbons
Publisher:
ISBN: 1537306006
Size: 14.79 MB
Format: PDF, ePub, Docs
View: 47

Euell Gibbons The fatheer of Modern Foraging and back to nature movment.A wounderful writer.... Clasic...His chatty, informative, and funny style are sure to please anyone interested in plants, wild plants, food, or survival.If you're interested in plants, survival food, or even gourmet cooking, I believe you'll find Euell Gibbons a king among men.There are chapters in this book about wilderness survival, camping out "nature style," making maple syrup, the vitamin contents of common "weeds," making a dill crock, seaweeds, The Teas of the Revolution, and essays on ecology. Great prose and poems included.For more info take a look at OutdoorGuideTraining.com

Eating Wildly

Author: Ava Chin
Publisher: Simon and Schuster
ISBN: 9781451656213
Size: 19.31 MB
Format: PDF, ePub
View: 78

A Simon & Schuster eBook. Simon & Schuster has a great book for every reader.

The Taste Of Country Cooking

Author: Edna Lewis
Publisher: Knopf
ISBN: 9780307761828
Size: 18.89 MB
Format: PDF, ePub, Docs
View: 27

In recipes and reminiscences equally delicious, Edna Lewis celebrates the uniquely American country cooking she grew up with some fifty years ago in a small Virginia Piedmont farming community that had been settled by freed slaves. With menus for the four seasons, she shares the ways her family prepared and enjoyed food, savoring the delights of each special time of year: • The fresh taste of spring—the first shad, wild mushrooms, garden strawberries, field greens and salads . . . honey from woodland bees . . . a ring mold of chicken with wild mushroom sauce . . . the treat of braised mutton after sheepshearing. • The feasts of summer—garden-ripe vegetables and fruits relished at the peak of flavor . . . pan-fried chicken, sage-flavored pork tenderloin, spicy baked tomatoes, corn pudding, fresh blackberry cobbler, and more, for hungry neighbors on Wheat-Threshing Day . . . Sunday Revival, the event of the year, when Edna’s mother would pack up as many as fifteen dishes (what with her pickles and breads and pies) to be spread out on linen-covered picnic tables under the church’s shady oaks . . . hot afternoons cooled with a bowl of crushed peaches or hand-cranked custard ice cream. • The harvest of fall—a fine dinner of baked country ham, roasted newly dug sweet potatoes, and warm apple pie after a day of corn-shucking . . . the hunting season, with the deliciously “different” taste of game fattened on hickory nuts and persimmons . . . hog-butchering time and the making of sausages and liver pudding . . . and Emancipation Day with its rich and generous thanksgiving dinner. • The hearty fare of winter—holiday time, the sideboard laden with all the special foods of Christmas for company dropping by . . . the cold months warmed by stews, soups, and baked beans cooked in a hearth oven to be eaten with hot crusty bread before the fire. The scores of recipes for these marvelous dishes are set down in loving detail. We come to understand the values that formed the remarkable woman—her love of nature, the pleasure of living with the seasons, the sense of community, the satisfactory feeling that hard work was always rewarded by her mother’s good food. Having made us yearn for all the good meals she describes in her memories of a lost time in America, Edna Lewis shows us precisely how to recover, in our own country or city or suburban kitchens, the taste of the fresh, good, natural country cooking that was so happy a part of her girlhood in Freetown, Virginia.