Eating Wild in Eastern Canada

Auteur

Chapter 1 Forests and Edges: Fungi, Trees, Shrubs, and a Few More
Part 1: Fungi
Part 2: Trees, Shrubs, and Other Plants of the Forest and its Edges
Chapter 2 Fields, Marshes, Rivers, and Bogs
Chapter 3 Seashore and Intertidal Areas
Part 1: Sea Plants
Part 2: Seaweeds, a.k.a. Sea Vegetables
Part 3: A Gastropod, a Cephalopod, Some Bivalves, and a Trio of Fishes

Texte du rabat

From fiddleheads to spruce tips, wild food can be adventurous and fun--with the right guide. In Eating Wild in Eastern Canada, award-winning author and conservationist Jamie Simpson (Journeys through Eastern Old-Growth Forests) shows readers what to look for in the wilds and how and when to collect it.

Grouping foods by their most likely foraging locations--forests, fields, and shorelines--and with 50 full-colour photographs, identification is made accessible for the amateur hiker, wilderness enthusiast, and foodie alike. Includes historical notes and recipes, cautionary notes on foraged foods' potential dangers, and interviews with wild-edible gatherers and chefs. While gathering wild edibles may be instinctive to some, there is an art to digging for soft-shelled clams and picking highbush cranberries, and Simpson joyfully explores it in this one-of-a-kind narrative guidebook.