The Foraging Gourmet

by Katie Letcher Lyle

Explains how to recognize and safely harvest wild fruits and vegetables, and presents a collection of recipes featuring such ingredients as crab apples, morels, stinging nettles, prickly pears, and marigolds

224 pages, Paperback

First published April 1, 1997

Reviews

[Phil · Rating 4 out of 5]

Loved it. Color pictures, recipes and some folklore. A must for any foodie and experimental cook!

[Amanda Veazey · Rating 3 out of 5]

More of an overview of foraging than a detailed guide. A fun and informative read. I appreciated the inclusion of various recipes, some of which I might like to try even if I don't forage for the ingredients.

[Alix St Amant · Rating 4 out of 5]

A great little book for people looking for recipes for their foraged foods. I love that it includes small bits of history and folklore for each plant.

[jess · Rating 4 out of 5]

a gem!