[PDF] Wild Mulberries eBook

Author : Īmān Ḥumaydān
Publisher : Interlink Publishing Group Incorporated
Page : 129 pages
File Size : 48,20 MB
Release : 2008
Category : Fiction
ISBN : 9781566567008

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In the hands of Adania Shibli, the discovery of these letters makes for a wrenching meditation on lives lived ensnared within the dictates of others.

Author : Steve Brill
Publisher : Houghton Mifflin Harcourt
Page : 531 pages
File Size : 35,72 MB
Release : 2010-03-17
Category : Cooking
ISBN : 1558327215

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No one knows wild fruits, vegetables, and herbs more intimately than Wildman Steve Brill. In this book (formerly published in hardcover as The Wild Vegetarian Cookbook) Brill describes how he forages year-round for local, organic foods in New York City; he knows every food that grows in the wild, when each is at its peak, and how to best prepare it. His 500 recipes (among them Baked Wild Ravioli, Ramp Vichyssoise, Early Spring Stir-Fry, and Wisteria-Lime Ice Cream) combine the inventive with the familiar for delicious vegan meals.

Author : Steve Brill
Publisher : Harvard Common Press
Page : 540 pages
File Size : 26,89 MB
Release : 2002-05
Category : Cooking
ISBN : 9781558322141

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In his first book, Steve Brill demonstrated how to forage safely for these edible wild plants. Now, he breaks new ground by presenting more than 500 comprehensive recipes for transforming these natural foods into delicious vegetarian meals.

Author : Sara Bir
Publisher : Chelsea Green Publishing
Page : 402 pages
File Size : 17,82 MB
Release : 2018-05-25
Category : Cooking
ISBN : 1603587179

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Winner — IACP 2019 Reference & Technical Cookbook Award From apples and oranges to pawpaws and persimmons "Sara Bir’s voice is quirky, informed, and fresh. The Fruit Forager’s Companion will push any soul who is interested in foraging into the curious world of fruits. . . . You want someone with passion and appetite to lead you on a foraging quest, and Sara has plenty of both."—Deborah Madison, author of Vegetable Literacy and In My Kitchen Half of the fruit that grows in yards and public spaces is never picked or eaten. Citrus trees are burdened with misshapen lemons, berries grow in tangled thickets on the roadside, and the crooked rows of abandoned orchards fill with fallen apples. At the same time, people yearn for an emotional connection that’s lacking in bland grocery store bananas and tasteless melons. The Fruit Forager’s Companion is a how-to guide with nearly 100 recipes devoted to the secret, sweet bounty just outside our front doors and ripe for the taking, from familiar apples and oranges to lesser-known pawpaws and mayhaws. Sara Bir—a seasoned chef, gardener, and forager—primes readers on foraging basics, demonstrates gathering and preservation techniques, and presents a suite of recipes including habanero crabapple jelly, lime pickle, pawpaw lemon curd, and fermented cranberry relish. Bir encourages readers to reconnect with nature and believes once the foraging mindset takes control, a new culinary world hiding in plain sight will reveal itself. Written in a witty and welcoming style, The Fruit Forager’s Companion is a must-have for seekers of both flavor and fun.