Edition |
First edition. |
Description |
xx, 311 pages ; 26 cm |
Bibliography |
Includes bibliographical references (pages 296-297) and index. |
Contents |
Asian pear -- Bolting herbs -- Buddha's hand -- Burdock -- Cardoons -- Celeriac -- Celery leaves -- Daikon -- Dandelion -- Dates -- Edible ornamentals -- Fava leaves -- Fennel fronds, flowers, pollen -- Fig leaves -- Gooseberries and ground cherries -- Green garlic -- Horseradish -- Huckleberries -- Kohlrabi -- Kumquats -- Mustard greens -- Nettles -- Persimmons -- Pomegranate -- Purslane -- Quince -- Radicchio -- Ramps -- Roses -- Rutabaga -- Saltwater plants -- Shallot -- Sorrel -- Sprouts -- Squash blossom -- Sunchokes -- Tomatillos -- Weeds we want -- Pantry essentials -- In my larder. |
Summary |
This illustrated cookbook celebrates the abundance at farmers' market and local grocery store yet to be discovered by the everyday cook. From mustard and kumquats to nettles, fava leaves, sunchokes and more, the blossoms, berries, leaves, and roots featured in Dandelion & Quince are simple foods that satisfy our need for a diversity of plant life in our diets, grown with care and prepared by our own hands for our families and communities. |
Subject(S) |
Cooking (Wild foods)
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Wild plants, Edible.
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Cookbooks.
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Added Title |
Dandelion and quince : exploring the wide world of unusual vegetables, fruits, and herbs |
ISBN |
9781611802870 |
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1611802873 |
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