The Forager's Feast by Leda Meredith
How to Identify, Gather, and Prepare Wild Edibles (Countryman Know How)

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A field guide/cookbook for foraging enthusiasts

Delicious wild edible plants and mushrooms are abundant throughout North America, not only in the wilderness but in urban areas, too. Learn how to identify, harvest, and eat the tastiest plants in your backyard. Intended as much for the cooking enthusiast as for the survivalist, this book includes recipes that will transform even the most common edible backyard weeds into guest-worthy fare. Even experienced foragers will be impressed with plantain leaf chips that are crisper and tastier than kale chips. Dandelion flowers become wine, Japanese knotweed becomes rhubarb-like compote and tangy sorbet, red clover blossoms give quick bread a delightfully spongy texture and hint of sweetness. 75 color photographs

About Leda Meredith

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Leda Meredith is a lifelong forager and a certified ethnobotanist. She is an instructor at the New York Botanical Garden and at the Brooklyn Botanic Garden, specializing in edible and medicinal plants. The author of two previous books, Leda writes a foraging column for the James Beard Award-nominated group blog NonaBrooklyn. She is the Guide to Food Preservation for, a New York Times Company. Leda leads wild edible plant tours throughout the Northeast for organizations including Slow Food, Green Edge, SideTour, and others. You can find out more about her upcoming tours and workshops at
Published April 18, 2016 by Countryman Press. 288 pages
Genres: Education & Reference, Nature & Wildlife, Cooking, Science & Math. Non-fiction

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