<?xml version="1.0" encoding="UTF-8"?><rss xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:content="http://purl.org/rss/1.0/modules/content/" xmlns:atom="http://www.w3.org/2005/Atom" version="2.0"><channel><title><![CDATA[subject results for "Cooking (Wild foods)"]]></title><description><![CDATA[subject results for "Cooking (Wild foods)"]]></description><link>https://gateway.bibliocommons.com/v2/libraries/bradford/rss/search?query=%22Cooking%20%28Wild%20foods%29%22&amp;searchType=subject&amp;origin=core-catalog-explore&amp;view=grouped</link><generator>RSS for Node</generator><lastBuildDate>Sun, 15 Mar 2026 04:44:38 GMT</lastBuildDate><item><title><![CDATA[Backyard Guide to Edible Wild Plants]]></title><description><![CDATA[The National Geographic Backyard Guide to Edible Wild Plants is a vibrant handbook featuring 102 common wild plants that can be foraged for food and drink. It covers a wide range of plants, from sunflowers to wild grapes, with detailed identification, preparation tips, and recipes. The book is organized into seven sections based on the plant parts most useful for foraging (roots, leaves, flowers, fruits, seeds, shoots, and "backyard superstars"). Each plant is photographed, illustrated, and described for easy learning, making it accessible for novice foragers. Written by Mimi Prunella Hernandez and Heather Wood Buzzard, it combines botanical knowledge with creative culinary advice.]]></description><link>https://bradford.bibliocommons.com/v2/record/S205C2346962</link><guid isPermaLink="true">https://bradford.bibliocommons.com/v2/record/S205C2346962</guid><category><![CDATA[BK]]></category><category><![CDATA[eng]]></category><dc:creator><![CDATA[Hernandez, Mimi Prunella]]></dc:creator><pubDate>Fri, 31 Jan 2025 00:00:00 GMT</pubDate><comments>https://bradford.bibliocommons.com/item/comment/2346962205</comments><format>BK</format><subtitle></subtitle><language>eng</language><image_url>https://secure.syndetics.com/index.aspx?isbn=9781426223709/MC.GIF&amp;client=daytmet&amp;type=xw12&amp;oclc=</image_url></item><item><title><![CDATA[Gathered]]></title><description><![CDATA["From the 'Internet's Mushroom Auntie,' a stunning, illustrated guide to foraging and the bounties to be had, both personal and edible, in exploring the world around us and using the gifts it has to offer in our lives. Foraging is becoming increasingly popular, from TikTok to tasting menus at the most exclusive restaurants around the world. People are discovering that delicious wild edibles are waiting for us in our own backyards, led by champions such as Gabrielle Cerberville. Known as 'The Chaotic Forager' online, Cerberville argues that foraging is the past, present, and future of food, and the key to unlocking a reciprocal relationship with the land that feeds us. Through learning to engage with the world of wild food, she contends, we can also build a kinder, more respectful relationship with ourselves. Gathered is an adventure in foraging that awakens us to the beauty of the seasons and the world we live in, heightening our senses to the crunch of snow underfoot and the sharp prick of a thorny bramble. Season by season, Cerberville takes us along through winning harvests and missteps, introducing us to the beautiful complications of foraged edibles and the various ways to eat and prepare them in delicious recipes such as Chanterelle Peach Pie with Basil, Wild Blueberry Ginger Gimlets, and Pulled Hen of the Woods with Juneberry BBQ Sauce. Cerberville also chronicles indigenous practices of honoring the earth, and their own long road to self-discovery and acceptance. With this book as a guide, readers will learn to find, identify, harvest, and process wild food to use in their own kitchens and develop a greater kinship with the natural world. A memoir with recipes, color photos, and illustrations throughout, Gathered is an invitation to move beyond our comfort zones, open our eyes, and dig into the earth." -- Provided by publisher]]></description><link>https://bradford.bibliocommons.com/v2/record/S205C2370167</link><guid isPermaLink="true">https://bradford.bibliocommons.com/v2/record/S205C2370167</guid><category><![CDATA[BK]]></category><category><![CDATA[eng]]></category><dc:creator><![CDATA[Cerberville, Gabrielle]]></dc:creator><pubDate>Fri, 31 Jan 2025 00:00:00 GMT</pubDate><comments>https://bradford.bibliocommons.com/item/comment/2370167205</comments><format>BK</format><subtitle>On Foraging, Feasting, and the Seasonal Life</subtitle><language>eng</language><image_url>https://secure.syndetics.com/index.aspx?isbn=9780063357914/MC.GIF&amp;client=daytmet&amp;type=xw12&amp;oclc=</image_url></item><item><title><![CDATA[Eat the Weeds]]></title><description><![CDATA["Which plants should you eat-and when should you eat them? Let "Green" Deane Jordan guide you with his book Eat the Weeds. Green Deane teaches foraging classes and runs a popular foraging website (also called Eat the Weeds). Now he's sharing his expertise with you. Eat the Weeds presents 274 wild edibles and helps you to find, identify, and harvest them"-- Provided by publisher.]]></description><link>https://bradford.bibliocommons.com/v2/record/S205C2275837</link><guid isPermaLink="true">https://bradford.bibliocommons.com/v2/record/S205C2275837</guid><category><![CDATA[BK]]></category><category><![CDATA[eng]]></category><dc:creator><![CDATA[Jordan, Deane]]></dc:creator><pubDate>Tue, 31 Jan 2023 00:00:00 GMT</pubDate><comments>https://bradford.bibliocommons.com/item/comment/2275837205</comments><format>BK</format><subtitle>A Forager&apos;s Guide to Identifying and Harvesting 274 Wild Foods</subtitle><language>eng</language><image_url>https://secure.syndetics.com/index.aspx?isbn=9781647551797/MC.GIF&amp;client=daytmet&amp;type=xw12&amp;oclc=</image_url></item><item><title><![CDATA[Foraging as A Way of Life]]></title><description><![CDATA["Nourish your family from nature's pantry. Foraging as a Way of Life documents a full year of wildcrafting for abundant local and seasonal eating. Lavishly illustrated, detailed descriptions of each plant are written in an accessible style, complemented by profiles, recipes, and tips for safe and sustainable harvesting."-- Provided by publisher.]]></description><link>https://bradford.bibliocommons.com/v2/record/S205C2280921</link><guid isPermaLink="true">https://bradford.bibliocommons.com/v2/record/S205C2280921</guid><category><![CDATA[BK]]></category><category><![CDATA[eng]]></category><dc:creator><![CDATA[Cannon, Mikaela]]></dc:creator><pubDate>Wed, 31 Jan 2024 00:00:00 GMT</pubDate><comments>https://bradford.bibliocommons.com/item/comment/2280921205</comments><format>BK</format><subtitle>A Year-round Field Guide to Wild Plants</subtitle><language>eng</language><image_url>https://secure.syndetics.com/index.aspx?isbn=9780865719972/MC.GIF&amp;client=daytmet&amp;type=xw12&amp;oclc=</image_url></item><item><title><![CDATA[Urban Foraging]]></title><description><![CDATA["We can all make tasty and surprising dishes from wild food found in our cities. With expert advice from professional forager and bestselling Timber author Lisa Rose, alongside elegant photography, this handy guide explains how to identify and where to find 50 plants that grow across the temperate US; accompanying simple recipes help prepare wild feasts"-- Provided by publisher.]]></description><link>https://bradford.bibliocommons.com/v2/record/S205C2171361</link><guid isPermaLink="true">https://bradford.bibliocommons.com/v2/record/S205C2171361</guid><category><![CDATA[BK]]></category><category><![CDATA[eng]]></category><dc:creator><![CDATA[Rose, Lisa M.]]></dc:creator><pubDate>Mon, 31 Jan 2022 00:00:00 GMT</pubDate><comments>https://bradford.bibliocommons.com/item/comment/2171361205</comments><format>BK</format><subtitle>Find, Gather, and Cook 50 Wild Plants</subtitle><language>eng</language><image_url>https://secure.syndetics.com/index.aspx?isbn=9781643260839/MC.GIF&amp;client=daytmet&amp;type=xw12&amp;oclc=</image_url></item><item><title><![CDATA[Wildcrafted Fermentation]]></title><description><![CDATA["Fermentation has been used for thousands of years by people all around the world. It is the easiest and safest way to preserve fresh food, and nature provides all that's required: salt, plants, sometimes water, and the beneficial lactic acid bacteria found everywhere. When we ferment a food we transform it, making it more delicious and nutritious and creating new and wonderful flavors that bring it to a whole new level. Today fermented foods have become a hot topic among chefs at high-end restaurants and health-conscious consumers alike. The creative possibilities are endless, especially when we gather and use plants from our local environment. Every landscape, every ecosystem is unique, yet many common edible plants are widely distributed throughout North America and in other regions of the world. In fact, some non-native plants have become so successful that they are considered invasives, or even 'noxious weeds.' Wouldn't it be better to harvest the seasonal bounty and ferment these plants rather than trying to control them with herbicides? In Wildcrafted Fermentation, Pascal Baudar provides all the basic information one needs to make creative ferments at home. From simple wild sauerkrauts and kimchis, to hot sauces, savory pastes, plant-based cheeses, dehydrated spice blends, and much more, Baudar includes over 100 easy recipes that will inspire even the most jaded palate. Wild-gathering greens, stems, roots, berries, fruits, and seeds, each in their season, is a great way to work with your local environment and reconnect with nature in a deeply rewarding and positive way. The recipes are adaptable for people who purchase seasonal and local produce, or harvest from the garden. Knowing the basic methods of fermentation, as well as specific techniques like how to cut and prepare different kinds of plants, provides the confidence to succeed like a pro, the first time and every time. And step-by-step photos of processes and finished dishes will inspire the adventurous home cook to experiment with both wild and cultivated plants. As the author writes, 'Fermentation is an incredible tool if your quest is to create a cuisine unique to you and your environment'"-- Provided by publisher.]]></description><link>https://bradford.bibliocommons.com/v2/record/S205C1995942</link><guid isPermaLink="true">https://bradford.bibliocommons.com/v2/record/S205C1995942</guid><category><![CDATA[BK]]></category><category><![CDATA[eng]]></category><dc:creator><![CDATA[Baudar, Pascal]]></dc:creator><pubDate>Fri, 31 Jan 2020 00:00:00 GMT</pubDate><comments>https://bradford.bibliocommons.com/item/comment/1995942205</comments><format>BK</format><subtitle>Exploring, Transforming, and Preserving the Wild Flavors of your Local Terroir</subtitle><language>eng</language><image_url>https://secure.syndetics.com/index.aspx?isbn=9781603588515/MC.GIF&amp;client=daytmet&amp;type=xw12&amp;oclc=</image_url></item><item><title><![CDATA[Forage, Harvest, Feast]]></title><description><![CDATA[In this groundbreaking collection of nearly 500 wild food recipes, celebrated New York City forager, cook, kitchen gardener, and writer Marie Viljoen incorporates wild ingredients into everyday and special occasion fare. Motivated by a hunger for new flavors and working with thirty-six versatile wild plants|some increasingly found in farmers markets|she offers deliciously compelling recipes for everything from cocktails and snacks to appetizers, entřes, and desserts, as well as bakes, breads, preserves, sauces, syrups, ferments, spices, and salts. From underexplored native flavors like bayberry and spicebush to accessible ecological threats like Japanese knotweed and mugwort, Viljoen presents hundreds of recipes unprecedented in scope. They range from simple quickweed griddle cakes with American burnweed butter to sophisticated dishes like a souffľed tomato roulade stuffed with garlic mustard, or scallops seared with sweet white clover, cattail pollen, and sweetfern butter. Viljoen makes unfamiliar ingredients familiar by treating each to a thorough culinary examination, allowing readers to grasp every plant|s character and inflection. Forage, Harvest, Feast|featuring hundreds of color photographs as well as cultivation tips for plants easily grown at home|is destined to become a standard reference for any cook wanting to transform wildcrafted ingredients into exceptional dishes, spices, and drinks. Eating wild food, Viljoen reminds us, is a radical act of remembering and honoring our shared heritage. Led by a quest for exceptional flavor and ecologically sound harvesting, she tames the feral kitchen, making it recognizable and welcoming to regular cooks.]]></description><link>https://bradford.bibliocommons.com/v2/record/S205C1751422</link><guid isPermaLink="true">https://bradford.bibliocommons.com/v2/record/S205C1751422</guid><category><![CDATA[BK]]></category><category><![CDATA[eng]]></category><dc:creator><![CDATA[Viljoen, Marie]]></dc:creator><pubDate>Wed, 31 Jan 2018 00:00:00 GMT</pubDate><comments>https://bradford.bibliocommons.com/item/comment/1751422205</comments><format>BK</format><subtitle>A Wild-inspired Cuisine</subtitle><language>eng</language><image_url>https://secure.syndetics.com/index.aspx?isbn=9781603587501/MC.GIF&amp;client=daytmet&amp;type=xw12&amp;oclc=</image_url></item><item><title><![CDATA[How to Eat in the Woods]]></title><description><![CDATA["A practical and reliable guide to living off the land, including how to: track, trap, kill, and prepare animals; select bait, identify and land fish, then clean and cook the catch; locate edible plants, fruits, berries, and nuts; capture birds and locate their eggs; recognize edible insects; determine sources of clean water; start a fire from a variety of materials"--Page 4 of cover.]]></description><link>https://bradford.bibliocommons.com/v2/record/S205C1698052</link><guid isPermaLink="true">https://bradford.bibliocommons.com/v2/record/S205C1698052</guid><category><![CDATA[BK]]></category><category><![CDATA[eng]]></category><dc:creator><![CDATA[Angier, Bradford]]></dc:creator><pubDate>Sun, 31 Jan 2016 00:00:00 GMT</pubDate><comments>https://bradford.bibliocommons.com/item/comment/1698052205</comments><format>BK</format><subtitle>A Complete Guide to Foraging, Trapping, Fishing, and Finding Sustenance in the Wild</subtitle><language>eng</language><image_url>https://secure.syndetics.com/index.aspx?isbn=9781631910128/MC.GIF&amp;client=daytmet&amp;type=xw12&amp;oclc=</image_url></item><item><title><![CDATA[The Field to Table Cookbook]]></title><link>https://bradford.bibliocommons.com/v2/record/S205C1705832</link><guid isPermaLink="true">https://bradford.bibliocommons.com/v2/record/S205C1705832</guid><category><![CDATA[BK]]></category><category><![CDATA[eng]]></category><dc:creator><![CDATA[Ebert, Susan L.]]></dc:creator><pubDate>Sun, 31 Jan 2016 00:00:00 GMT</pubDate><comments>https://bradford.bibliocommons.com/item/comment/1705832205</comments><format>BK</format><subtitle>Gardening, Foraging, Fishing &amp; Hunting</subtitle><language>eng</language><image_url>https://secure.syndetics.com/index.aspx?isbn=9781599621326/MC.GIF&amp;client=daytmet&amp;type=xw12&amp;oclc=</image_url></item><item><title><![CDATA[Wild Edibles]]></title><description><![CDATA["This practical guide to plant foraging provides readers with the tools to safely identify, harvest, and prepare wild edible plants and enjoy the health and economic benefits of eating wild"-- Provided by publisher.]]></description><link>https://bradford.bibliocommons.com/v2/record/S205C1786376</link><guid isPermaLink="true">https://bradford.bibliocommons.com/v2/record/S205C1786376</guid><category><![CDATA[BK]]></category><category><![CDATA[eng]]></category><dc:creator><![CDATA[Boutenko, Sergei]]></dc:creator><pubDate>Thu, 31 Jan 2013 00:00:00 GMT</pubDate><comments>https://bradford.bibliocommons.com/item/comment/1786376205</comments><format>BK</format><subtitle>A Practical Guide to Foraging, With Easy Identification of 60 Edible Plants and 67 Recipes</subtitle><language>eng</language><image_url>https://secure.syndetics.com/index.aspx?isbn=9781583946022/MC.GIF&amp;client=daytmet&amp;type=xw12&amp;oclc=</image_url></item><item><title><![CDATA[Foraged Flavor]]></title><description><![CDATA["Now more than ever Americans want to know where their food comes from, and, foraging--once relegated to natural foods extremists--has moved into the mainstream. From food world darlings David Chang and Rene Redzepi discussing the idea of foraging in Central Park to home cooks finding purslane in their backyards or nettles at farmer's markets, the whole country is embracing this practical, delicious, back-to-the land trend, a natural extension of the locavore movement. FORAGED FLAVOR is the perfect guide for any dedicated or would-be forager, with plenty of tips for finding 100 edibles and 75 recipes for enjoying them. Tama Matsuoka Wong and Eddy Leroux are the dream team of wild food experts. Tama is the forager for Daniel and Eddy its chef de cuisine. They combine their expertise in FORAGED FLAVOR, a seasonally organized field guide and cookbook. Tama walks readers through common wild foods, describing the hidden pockets where anise hyssop grows or the best time of year to search for wild garlic. Eddy gives simple recipes for every find, including Cardamine Cress with Fennel and Orange Vinaigrette; Braised Beef with Onions and Dandelion; and Violets, Strawberries, and Creme Fraiche. With 25 botanical illustrations, 50 color photographs of foraged ingredients, and tons of field-tested know-how, FORAGED FLAVOR will be an indespensable guide for cooking enthusiasts"-- Provided by publisher.]]></description><link>https://bradford.bibliocommons.com/v2/record/S205C1743743</link><guid isPermaLink="true">https://bradford.bibliocommons.com/v2/record/S205C1743743</guid><category><![CDATA[BK]]></category><category><![CDATA[eng]]></category><dc:creator><![CDATA[Wong, Tama Matsuoka]]></dc:creator><pubDate>Tue, 31 Jan 2012 00:00:00 GMT</pubDate><comments>https://bradford.bibliocommons.com/item/comment/1743743205</comments><format>BK</format><subtitle>Finding Fabulous Ingredients in your Backyard or Farmer&apos;s Market</subtitle><language>eng</language><image_url>https://secure.syndetics.com/index.aspx?isbn=9780307956613/MC.GIF&amp;client=daytmet&amp;type=xw12&amp;oclc=</image_url></item><item><title><![CDATA[The Forager's Almanac]]></title><description><![CDATA[Learn how to identify wild plants correctly, harvest them at their prime, and use them in delicious recipes and relaxing wildcrafting projects. Each plant is accompanied by photography to help with accurate identification. Gathering wild food summons us to become active participants in our environment, fostering a profound sense of connection to the natural world around us. At the heart of foraging lies an intricate understanding of the changing seasons, the landscape, and the delicate ecosystems that thrive within. Danielle Gallacher has been foraging for over 20 years, and she shares her expertise on how to safely harvest our countryside's edible bounties, and how to use them in your cooking - such as pickles, preserves, ciders and lemonades. Danielle also shares her top wildcrafting ideas, including resin firelighters, home remedies, salves and balms to soothe irritated skin. Fully illustrated throughout and divided into 12 months, you will find practical information.]]></description><link>https://bradford.bibliocommons.com/v2/record/S205C2367390</link><guid isPermaLink="true">https://bradford.bibliocommons.com/v2/record/S205C2367390</guid><category><![CDATA[BK]]></category><category><![CDATA[eng]]></category><dc:creator><![CDATA[Gallacher, Danielle]]></dc:creator><pubDate>Wed, 31 Jan 2024 00:00:00 GMT</pubDate><comments>https://bradford.bibliocommons.com/item/comment/2367390205</comments><format>BK</format><subtitle>A Year of Sustainable Foraging, Wildcraft and Recipes</subtitle><language>eng</language><image_url>https://secure.syndetics.com/index.aspx?isbn=9781529437126/MC.GIF&amp;client=daytmet&amp;type=xw12&amp;oclc=</image_url></item><item><title><![CDATA[Into the Weeds]]></title><description><![CDATA["Into the Weeds empowers budding and experienced gardeners alike to embrace a gentler, less rigid and more sustainable approach to tending the land. Tama Matsuoka Wong, master forager and gardener, invites you break free from meticulously ordered beds and rethink the way you engage with and value the plants around you. Into the Weeds teaches you to encourage those plants, even if you didn't plant them yourself, turn invasive vines into simple structures like borders and beds, and transform the bounty of your surroundings into teas, tinctures, and cocktails. Part practical and part philosophical, Into the Weeds includes a plant ID section for some of the most common edible, useful, plants in the world. A project on making wildflower leis shows how one made with the "scrap" flowers can be just as beautiful as one made from showy plants. As the author writes, "All land, be it a formal hardscaped botanical garden, public park, office courtyard, backyard, front yard, farmland, community plot, urban lot, a windowsill pot... can shelter a little wilderness, a piece of paradise.""--Publisher's description.]]></description><link>https://bradford.bibliocommons.com/v2/record/S205C2281032</link><guid isPermaLink="true">https://bradford.bibliocommons.com/v2/record/S205C2281032</guid><category><![CDATA[BK]]></category><category><![CDATA[eng]]></category><dc:creator><![CDATA[Wong, Tama Matsuoka]]></dc:creator><pubDate>Tue, 31 Jan 2023 00:00:00 GMT</pubDate><comments>https://bradford.bibliocommons.com/item/comment/2281032205</comments><format>BK</format><subtitle></subtitle><language>eng</language><image_url>https://secure.syndetics.com/index.aspx?isbn=9781958417256/MC.GIF&amp;client=daytmet&amp;type=xw12&amp;oclc=</image_url></item><item><title><![CDATA[Basic Illustrated Edible Wild Plants and Useful Herbs]]></title><description><![CDATA["Discover how to identify and gather more than 100 of the most nutritious wild plants and useful herbs in the contiguous United States, prepare delicious recipes using your wild harvest, determine the identity of poisonous plants and poisonous look-alikes, and take charge of your personal health by making wild plants and herbs a part of your diet"-- Provided by publisher.]]></description><link>https://bradford.bibliocommons.com/v2/record/S205C2232034</link><guid isPermaLink="true">https://bradford.bibliocommons.com/v2/record/S205C2232034</guid><category><![CDATA[BK]]></category><category><![CDATA[eng]]></category><dc:creator><![CDATA[Meuninck, Jim]]></dc:creator><pubDate>Tue, 31 Jan 2023 00:00:00 GMT</pubDate><comments>https://bradford.bibliocommons.com/item/comment/2232034205</comments><format>BK</format><subtitle></subtitle><language>eng</language><image_url>https://secure.syndetics.com/index.aspx?isbn=9781493068128/MC.GIF&amp;client=daytmet&amp;type=xw12&amp;oclc=</image_url></item><item><title><![CDATA[The Forager's Handbook]]></title><description><![CDATA["Have you ever wondered what it would be like to gather wild plants growing around you for your food and medicine instead of a drugstore to treat a common ailment? The Forager's Handbook is an essential guide for living this lifestyle year-round. With more than forty years of experience in the world of plants, forager Vickie Shufer empowers you to maintain and improve your health by following the way of the forager. She highlights plants that are available through each season and how to use those plants for food and medicine. Sustainable harvesting and preparation techniques are included as well as foraging ethics"--Page 4 of cover.]]></description><link>https://bradford.bibliocommons.com/v2/record/S205C2145238</link><guid isPermaLink="true">https://bradford.bibliocommons.com/v2/record/S205C2145238</guid><category><![CDATA[BK]]></category><category><![CDATA[eng]]></category><dc:creator><![CDATA[Shufer, Vickie]]></dc:creator><pubDate>Mon, 31 Jan 2022 00:00:00 GMT</pubDate><comments>https://bradford.bibliocommons.com/item/comment/2145238205</comments><format>BK</format><subtitle>A Seasonal Guide to Harvesting Wild, Edible &amp; Medicinal Plants</subtitle><language>eng</language><image_url>https://secure.syndetics.com/index.aspx?isbn=9781510767867/MC.GIF&amp;client=daytmet&amp;type=xw12&amp;oclc=</image_url></item><item><title><![CDATA[The Forager's Cookbook]]></title><description><![CDATA["More than a recipe book, more than a foraging book, more than a guide to herbal medicine. Discover 90 exciting recipes showcasing weeds that are delicious, nutritious, medicinal, too good to waste-and free!"-- Provided by publisher.]]></description><link>https://bradford.bibliocommons.com/v2/record/S205C2208969</link><guid isPermaLink="true">https://bradford.bibliocommons.com/v2/record/S205C2208969</guid><category><![CDATA[BK]]></category><category><![CDATA[eng]]></category><dc:creator><![CDATA[Bruton-Seal, Julie]]></dc:creator><pubDate>Mon, 31 Jan 2022 00:00:00 GMT</pubDate><comments>https://bradford.bibliocommons.com/item/comment/2208969205</comments><format>BK</format><subtitle>Identify &amp; Prepare Edible Weeds &amp; Wild Plants</subtitle><language>eng</language><image_url>https://secure.syndetics.com/index.aspx?isbn=9781510772953/MC.GIF&amp;client=daytmet&amp;type=xw12&amp;oclc=</image_url></item><item><title><![CDATA[The Forager's Pantry]]></title><description><![CDATA["A comprehensive and easy guide to bringing wild food indoors and new life to your cooking. Many home cooks want to experiment with wild foods and explore new flavors, but don't know where to start--The Forager's Pantry was written for you. This comprehensive and accessible book by Ellen Zachos takes readers through spices and herbs, flowers, fruit, greens, nuts and seeds, tubes and roots, and mushrooms, showing how some of the best ingredients come from nature itself. The Forager's Pantry is for any home cook, chef, or foodie who wants to incorporate foraged flavors into their everyday cooking. This guide will start with individual ingredients before going into techniques, preservation, and master recipes, making foraged food both accessible and delicious. This book is for the adventurous home cook just waiting to get started--combine new foods with familiar staples, explore wild ingredients, and bring new life and excitement to your cooking"-- Provided by publisher.]]></description><link>https://bradford.bibliocommons.com/v2/record/S205C2058941</link><guid isPermaLink="true">https://bradford.bibliocommons.com/v2/record/S205C2058941</guid><category><![CDATA[BK]]></category><category><![CDATA[eng]]></category><dc:creator><![CDATA[Zachos, Ellen]]></dc:creator><pubDate>Sun, 31 Jan 2021 00:00:00 GMT</pubDate><comments>https://bradford.bibliocommons.com/item/comment/2058941205</comments><format>BK</format><subtitle>Cooking With Wild Edibles</subtitle><language>eng</language><image_url>https://secure.syndetics.com/index.aspx?isbn=9781423656746/MC.GIF&amp;client=daytmet&amp;type=xw12&amp;oclc=</image_url></item><item><title><![CDATA[The Forager's Guide to Wild Foods]]></title><description><![CDATA["Learn how to ethically harvest, store, and use the abundance of wild foods that surround you. This comprehensive book will become a favorite reference for you on your journey into wild foods and foraging.  Each wild food entry in this book has an introduction, a range map, edible uses, common medicinal uses, poisonous lookalikes, a description of the flowers and leaves for ID, excellent color photos, harvesting instructions, and a simple recipe." -- Author's webpage.]]></description><link>https://bradford.bibliocommons.com/v2/record/S205C2096796</link><guid isPermaLink="true">https://bradford.bibliocommons.com/v2/record/S205C2096796</guid><category><![CDATA[BK]]></category><category><![CDATA[eng]]></category><dc:creator><![CDATA[Apelian, Nicole]]></dc:creator><pubDate>Sun, 31 Jan 2021 00:00:00 GMT</pubDate><comments>https://bradford.bibliocommons.com/item/comment/2096796205</comments><format>BK</format><subtitle>Edible Plants, Lichens, Mushrooms and Seaweeds</subtitle><language>eng</language><image_url>https://secure.syndetics.com/index.aspx?isbn=9781735481517/MC.GIF&amp;client=daytmet&amp;type=xw12&amp;oclc=</image_url></item><item><title><![CDATA[Basic Illustrated Edible Wild Plants and Useful Herbs]]></title><link>https://bradford.bibliocommons.com/v2/record/S205C1711810</link><guid isPermaLink="true">https://bradford.bibliocommons.com/v2/record/S205C1711810</guid><category><![CDATA[BK]]></category><category><![CDATA[eng]]></category><dc:creator><![CDATA[Meuninck, Jim]]></dc:creator><pubDate>Wed, 31 Jan 2018 00:00:00 GMT</pubDate><comments>https://bradford.bibliocommons.com/item/comment/1711810205</comments><format>BK</format><subtitle></subtitle><language>eng</language><image_url>https://secure.syndetics.com/index.aspx?isbn=9781493036400/MC.GIF&amp;client=daytmet&amp;type=xw12&amp;oclc=</image_url></item><item><title><![CDATA[Ugly Little Greens]]></title><description><![CDATA["Ugly Little Greens is the must-have foraging guide and cookbook for anyone looking to up their game in the kitchen. Mia Wasilevich shares the notes and dishes she's cultivated over the years while working as a professional chef and educational forager. Her detailed profiles and up close pictures (plus possible look-alikes) allow you to safely find special ingredients to bring new and exciting flavors and textures to everyday dishes. And more importantly, the ingredients are unexpectedly some of the most common and forgotten weeds growing right under your nose and waiting to be harvested from your own backyard and surrounding environment."--provided by Amazon.com.]]></description><link>https://bradford.bibliocommons.com/v2/record/S205C1578420</link><guid isPermaLink="true">https://bradford.bibliocommons.com/v2/record/S205C1578420</guid><category><![CDATA[BK]]></category><category><![CDATA[eng]]></category><dc:creator><![CDATA[Wasilevich, Mia]]></dc:creator><pubDate>Tue, 31 Jan 2017 00:00:00 GMT</pubDate><comments>https://bradford.bibliocommons.com/item/comment/1578420205</comments><format>BK</format><subtitle>Gourmet Dishes Crafted From Foraged Ingredients</subtitle><language>eng</language><image_url>https://secure.syndetics.com/index.aspx?isbn=9781624143878/MC.GIF&amp;client=daytmet&amp;type=xw12&amp;oclc=</image_url></item><item><title><![CDATA[Incredible Wild Edibles]]></title><description><![CDATA["Incredible Wild Edibles covers 36 of the best edible wild plants in North America: fruits, berries, nuts, shoots, leafy greens, root vegetables, culinary herbs, teas, and syrups that boast exceptional flavor and nutrition. The plants chosen represent every habitat and every region in North America, from the northern forests to the southwest deserts, from the largest cities to the wildest mountains. Rather than cover hundreds of species in brief accounts that leave the reader unsure of how to proceed, Samuel Thayer encourages readers to thoroughly learn one plant at a time. Each of these traditional foods has a rich culinary and cultural history|a wholesome past that is still relevant for our health and happiness today. The text is fully accessible to the novice, but remains botanically accurate and has the in-depth information that seasoned foragers crave.   Sharing the wisdom of a lifetime of daily foraging, the author answers all of the reader|s questions about each plant: How do I identify it? What might I confuse it with? Where can I find it? What part do I use, and when is it ready to be picked? How do I gather and prepare it? How can I be sure to harvest it responsibly? This discussion is accompanied by more than 350 color photos showing all the key features for identification, including potentially confusing species. Photos also depict the exact parts to use and the proper stage for collection. All of this is delivered in a familiar but authoritative tone, along with humorous anecdotes and insights from extensive real-life experience with each plant covered in the book. Incredible Wild Edibles contains an index, bibliography, illustrated glossary, range maps, and foraging calendar. This third volume in Thayer|s Forager|s Harvest series has no overlap of the plants covered in the first two volumes."--Amazon.com.]]></description><link>https://bradford.bibliocommons.com/v2/record/S205C1631742</link><guid isPermaLink="true">https://bradford.bibliocommons.com/v2/record/S205C1631742</guid><category><![CDATA[BK]]></category><category><![CDATA[eng]]></category><dc:creator><![CDATA[Thayer, Samuel]]></dc:creator><pubDate>Tue, 31 Jan 2017 00:00:00 GMT</pubDate><comments>https://bradford.bibliocommons.com/item/comment/1631742205</comments><format>BK</format><subtitle>36 Plants That Can Change your Life</subtitle><language>eng</language><image_url>https://secure.syndetics.com/index.aspx?isbn=9780976626626/MC.GIF&amp;client=daytmet&amp;type=xw12&amp;oclc=</image_url></item><item><title><![CDATA[The Complete Guide to Edible Wild Plants, Mushrooms, Fruits, and Nuts]]></title><link>https://bradford.bibliocommons.com/v2/record/S205C1736073</link><guid isPermaLink="true">https://bradford.bibliocommons.com/v2/record/S205C1736073</guid><category><![CDATA[BK]]></category><category><![CDATA[eng]]></category><dc:creator><![CDATA[Lyle, Katie Letcher]]></dc:creator><pubDate>Tue, 31 Jan 2017 00:00:00 GMT</pubDate><comments>https://bradford.bibliocommons.com/item/comment/1736073205</comments><format>BK</format><subtitle>Finding, Identifying, and Cooking</subtitle><language>eng</language><image_url>https://secure.syndetics.com/index.aspx?isbn=9781493018642/MC.GIF&amp;client=daytmet&amp;type=xw12&amp;oclc=</image_url></item><item><title><![CDATA[The Forager's Feast]]></title><link>https://bradford.bibliocommons.com/v2/record/S205C1511491</link><guid isPermaLink="true">https://bradford.bibliocommons.com/v2/record/S205C1511491</guid><category><![CDATA[BK]]></category><category><![CDATA[eng]]></category><dc:creator><![CDATA[Meredith, Leda]]></dc:creator><pubDate>Sun, 31 Jan 2016 00:00:00 GMT</pubDate><comments>https://bradford.bibliocommons.com/item/comment/1511491205</comments><format>BK</format><subtitle>How to Identify, Gather, and Prepare Wild Edibles</subtitle><language>eng</language><image_url>https://secure.syndetics.com/index.aspx?isbn=9781581573060/MC.GIF&amp;client=daytmet&amp;type=xw12&amp;oclc=</image_url></item><item><title><![CDATA[Adventures in Edible Plant Foraging]]></title><link>https://bradford.bibliocommons.com/v2/record/S205C1506511</link><guid isPermaLink="true">https://bradford.bibliocommons.com/v2/record/S205C1506511</guid><category><![CDATA[BK]]></category><category><![CDATA[eng]]></category><dc:creator><![CDATA[Monger, Karen]]></dc:creator><pubDate>Sat, 31 Jan 2015 00:00:00 GMT</pubDate><comments>https://bradford.bibliocommons.com/item/comment/1506511205</comments><format>BK</format><subtitle>Finding, Identifying, Harvesting, and Preparing Native and Invasive Wild Plants</subtitle><language>eng</language><image_url>https://secure.syndetics.com/index.aspx?isbn=9781634504072/MC.GIF&amp;client=daytmet&amp;type=xw12&amp;oclc=</image_url></item><item><title><![CDATA[Hunt, Gather, Cook]]></title><description><![CDATA["An award-winning journalist and blogger's guide to foraging, fishing, hunting--and making the most of the fruits of a day spent gathering food in the field. If there is a frontier beyond organic, local, and seasonal, beyond farmers' markets and sustainably raised meat, it surely includes hunting, fishing, and foraging your own food. A lifelong angler and forager who became a hunter late in life, Hank Shaw has chronicled his passion for hunting and gathering in his widely read blog, Hunter Angler Gardener Cook, which has developed an avid following among outdoor people and foodies alike. Hank is dedicated to finding a place on the table for the myriad overlooked and underutilized wild foods that are there for the taking--if you know how to get them. In Hunt, Gather, Cook, he shares his experiences both in the field and the kitchen, as well as his extensive knowledge of North America's edible flora and fauna. With the fresh, clever prose that brings so many readers to his blog, Hank provides a user-friendly, food-oriented introduction to tracking down everything from sassafras to striped bass to snowshoe hares. He then provides innovative ways to prepare wild foods that go far beyond typical campfire cuisine: homemade root beer, cured wild boar loin, boneless tempura shad, Sardinian hare stew--even pasta made with handmade acorn flour. For anyone ready to take a more active role in determining what they feed themselves and their families, Hunt, Gather, Cook offers an entertaining and delicious introduction to harvesting the bounty of wild foods to be found in every part of the country"-- Provided by publisher.]]></description><link>https://bradford.bibliocommons.com/v2/record/S205C1610793</link><guid isPermaLink="true">https://bradford.bibliocommons.com/v2/record/S205C1610793</guid><category><![CDATA[BK]]></category><category><![CDATA[eng]]></category><dc:creator><![CDATA[Shaw, Hank]]></dc:creator><pubDate>Mon, 31 Jan 2011 00:00:00 GMT</pubDate><comments>https://bradford.bibliocommons.com/item/comment/1610793205</comments><format>BK</format><subtitle>Finding the Forgotten Feast</subtitle><language>eng</language><image_url>https://secure.syndetics.com/index.aspx?isbn=9781605293202/MC.GIF&amp;client=daytmet&amp;type=xw12&amp;oclc=</image_url></item></channel></rss>