From the list on gourmet wild food foraging.
Who am I?
Growing up, I spent summers and weekends with my grandmother, who introduced me to wild food foraging. Grandma Josie and I harvested purslane and lambs quarters weeds from her garden, dandelions and meadow mushrooms from the pasture, and watercress from a nearby spring. On daily walks we gathered peppermint, yarrow, and other wild herbs for tea. She cooked on a wood stove and kept a pot of tea warm at all times. Grandma nurtured my interest in wild plants, wilderness survival, and self-sufficiency. Inspired by her, I built my own stone and log house, teach survival skills and botany, and I still cook on a wood stove just like she did.
Thomas' book list on gourmet wild food foraging
Why did Thomas love this book?
John Kallas has rebranded foraging from 'alternative roughage' to 'five-star dining.' No other wild foods book has this kind of in-depth text, mouth-watering recipes, or eye-popping pictures of culinary delights, such as wild spinach pizza, pickled purslane, and homemade marshmallows.
Edible Wild Plants is rich with photographs, giving the reader the tools to be successful early and often at identifying, gathering, and dining on these plants. Based on the experiences of John Kallas, a lifelong, full-time wild food researcher, teacher, and author, it catapults a novice into many early triumphs, provides plenty of new useful and practical information for the seasoned professional, and offers naturalists a resource from which to teach wild food concepts. In no time, readers go beyond just tasting to incorporating these foods into regular meals.