Wild Foods: A Beginner's Guide to Identifying, Harvesting and Cooking Safe and Tasty Plants from the Outdoors

by Laurence Pringle

A guide to identifying, collecting, and preparing twenty wild plants commonly found in and around fields, forests, and streams.

192 pages, Library Binding

First published January 1, 1978

Reviews

[Mary Codd · Rating 3 out of 5]

This is an older book, circa 1979, that I found in the children’s section of the library. I think adults would find it useful, too. It is a guide to identifying, collecting, and preparing twenty wild plants commonly found in and around fields, forests, and streams. The recipes are simple and easy to follow, and although they rely on a fair amount of eggs, butter and cream as did many recipes of that era, they are a good starting point.

[Elie · Rating 5 out of 5]

Aimed at the novice. An enjoyable easy read. I didn't look at any of the recipes.