|
THE WILD VEGAN COOKBOOK
Harvard Common Press, Boston, 2002, 2010 ISBN 978-1-55832-721-4 |
 |
|
Here's a unique guide to gourmet vegan cooking you can use with or without wild ingredients. It includes close to 600 original recipes, some of which you'll find published on this site. You'll learn the best ways to prepare dozens of delicious, common edible wild plants, how to use other natural ingredients and seasonings to enhance any dish you prepare, and ways to substitute healthful ingredients for unhealthful ones. You'll get to make many vegan cheese substitutes that taste way better than the fake cheeses they sell in health food stores, and you'll get to use them in healthful, traditional-style recipes. You'll be able to enjoy many varieties of easy-to-make dairy-free, sugar-free ice cream, much tastier than the most expensive commercial gourmet brands. You'll even find out how to make an omelet without breaking an egg! "Wildman" Steve Brill's research into natural food preparation first led him to begin studying wild foods in the early 1980s. Enjoy the fruits (and berries, nuts, seeds, roots, herbs, greens, mushrooms, and seaweeds) of his experiments in this entertaining, practical field guide to natural foods preparation. |
Buy this book, signed to you by the author:
|