This huge cookbook introduces 150 wild foods in an amazing 500 recipes of every type of dish imaginable. Organized according to the seasons, wild food is not always the mainstay of the recipes. Sometimes, they serve more as flavoring. There is emphasis on how to identify, harvest, and prepare wild foods safely, in a sustainable, environmental way. In fact, Brill dedicates his book to "all the nonviolent environmental activists worldwide who have risked physical injury, financial loss, and their liberty to keep our planet green, vibrant, and alive."

Wow... Recommendations are given on which wild foods can be purchased in natural foods stores instead of being wildcrafted and what are the counterparts to items such as flour that come from the wild. Charts list herb uses, cup to weight measurements, and which wild foods can be used as substitutes for basic cooking ingredients such as flour.

Brill describes the break that he got when undercover agents arrested him for eating a dandelion in Central Park in 1986. The national publicity that followed resulted in charges being dropped and his being employed to lead the same walks. Brill is the author of Identifying and Harvesting Edible and Medicinal Plants in Wild (and Not-So-Wild) Places (William Morrow Pub., 1994) see AHA 11:21. His Foraging with the Wildman video series is due out in Spring 2003.