|No one knows wild fruits, vegetables, and herbs more intimately than "Wildman" Steve Brill.
|In this book, Brill describes how he forages year-round for local, organic foods in New York City.
Brill knows every food that grows in the wild, when each is at its
peak, and how to best prepare it. His 500 recipes (among them Baked
Wild Ravioli, Ramp Vichyssoise, Early Spring Stir-Fry, and
Wisteria-Lime Ice Cream) combine the inventive with the familiar for
delicious vegan meals.
The Wild Vegan
A Forager's Culinary Guide (in the Field or in the Supermarket) to
Preparing and Savoring Wild (and Not So Wild) Natural Foods
by "Wildman" Steve Brill
Harvard Common Press, 2010