The Joy of Foraging: Gary Lincoff's Illustrated Guide to Finding, Harvesting, and Enjoying a World of Wild Food

by Gary Lincoff

Overview

Discover the edible riches in your backyard, local parks, woods, and even roadside! In The Joy of Foraging, Gary Lincoff shows you how to find fiddlehead ferns, rose hips, beach plums, bee balm, and more, whether you are foraging in the urban jungle or the wild, wild woods. You will also learn about fellow foragers—experts, folk healers, hobbyists, or novices like you—who collect wild things and are learning new things to do with them every day. Along with a world of edible wild plants—wherever you live, any season, any climate—you’ll find essential tips on where to look for native plants, and how to know without a doubt the difference between edibles and toxic look-alikes. There are even ideas and recipes for preparing and preserving the wild harvest year-round—all with full-color photography. Let Gary take you on the ultimate tour of our edible wild kingdom!

Product Details

ISBN-13:	9781610584166
Publisher:	Quarry Books
Publication date:	07/01/2012
Sold by:	Barnes & Noble
Format:	eBook
Sales rank:	416,759
File size:	24 MB
Note:	This product may take a few minutes to download.

About the Author

Gary Lincoff is the author of The Complete Mushroom Hunter (Quarry Books, 2010), and the author, co-author, or editor of several books and articles on mushrooms, including The Audubon Society Field Guide to North American Mushrooms. He teaches courses on mushroom and plant identification and use at the New York Botanical Garden and has led wild mushroom and edible wild plant study trips and forays to 30 countries across Asia, Africa, Europe, and South, Central, and North America. Lincoff chaired the Telluride Mushroom Festival for 25 years (1980–2004), and still participates as its principal speaker. He is also a featured “myco visionary” in the award-winning documentary, Know Your Mushrooms, by Ron Mann. Lincoff also founded and led the New York City Edible Wild Plant Workshop, which featured a once-a-week wild edibles dinner plus a weekend hunt for edible wild plants and mushrooms in city parks. Patricia Wells published his edible wild plant recipes in an article in the New York Times, and he has been profiled in the Village Voice and New York magazine. He lives in New York City. http://www.garylincoff.com

Read an Excerpt

Chilled Sour Cherry Soup

Ingredients:

—4 cups (950 ml) of sour cherry pulp, pitted

—Water, as needed

—Sugar to taste

—Sour cream (optional)

Directions:

Heat the sour cherry pulp, adding just enough water to keep it from burning at first. Add just enough sugar to taste, but not so much that it becomes sweet. Stir until well mixed, then chill. Serve cold with a spoonful of sour cream in each bowl, if you wish.

Table of Contents

Introduction: How and Why This Book is Unique

Chapter 1: Edible Wild Plants: The What and the Who

Chapter 2: Edible Wild Plants: The Where and the When

Chapter 3: Plants Front and Center: Wild Plant Identification

Chapter 4: Recipes for The Joy of Foraging

Glossary

Resources

Acknowledgments

About the Author

Index

Editorial Reviews

Gary Lincoff shows readers how to find fiddlehead ferns, rose hips, beach plums, bee balm and more, whether foraging in the urban jungle or in the woods. Readers will also learn about fellow foragers—experts, folk healers, hobbyists, and novices—who collect wild things and are learning new things to do with them every day. The book includes essential tips on where to look for native plants, and how to really know the difference between edibles and toxic look-alikes.”
- “Read This!” National Culinary Review

From the Publisher