A survivalist, environmentalist, naturalist and forager MUST SEE! This cookbook is a valuable resource for anyone interested in vegan/vegetarian and natural cooking. "Wildman" Steve Brill guides you through the process of foraging (in the field or in the supermarket) and preparing and serving wild and "not so wild" natural foods.

Steve starts the book off with a very interesting page on the history of how he started his foraging days. He explains what makes wild foods special and how to prepare healthy, tasty foods and preparation methods. There is a very good section on uncommon ingredients offering alternative, healthier ingredients for other "less healthy" ingredients. Bread bakers and wine makers are addresses in special sections describing various methods and ingredients. Cooking with wild foods leads us into the recipes section of the book which is divided into seasons following a selection of tasty "unwild" food recipes.

Non wild food recipes include recipes such as tofu whipped cream, buckwheat noodles, garam marsala and many others. The wild food divisions include Winter, early, mid and late Spring, Summer and Autumn recipes. Each of these divisions then lists the wild ingredient with information on that ingredient (such as Wild Thyme or Wild Grapes) and then follows that with recipes relating to that ingredient in that season. This cookbook is easily navigated by season so you won't have any problem finding what you need any time of the year.

Some of the wild food recipes offered are Redbud Cornbread, Spaghetti with Wild Garlic, Wild Blueberry Jam and Wild Apple Ice Cream to name a few. All in all there are over 500 mouth watering recipes using ingredients available in nature and many available in the supermarkets, ethnic, gourmet and health food stores. Healthy, wholesome, vegan, vegetarian, natural - are all fit descriptions for the dishes you will find within the pages of The Wild Vegetarian Cookbook by "Wildman" Steve Brill.

If you are interested, Steve offers many foraging tours throughout the year.