With the publication of his new recipe book, Steve Brill has turned urban foraging into high art. The book starts where Identifying and Harvesting Edible Wild and Medicinal Plants leaves off. The Wild Vegetarian Cookbook provides detailed descriptions of the ways to turn weeds and local wild plants into dishes fit for a royal table in the county of Kings. He does so with good humor and with the detailed knowledge of a vegan eater that knows the science of balanced diet.

The book goes beyond the not so limited range of wild plants and includes useful information about vegan baking, dairy and egg substitutes, preparing spices from wild plants, and savory spice mixes that are used in recipes throughout the book. Brill’s breezy writing style provides more than a how-to by adding a dose of why-to. Playing with the Wildman’s recipes over time can reduce the use of meaty fats, salts, and less than healthful food additives from the diet by replacing fatty comfort foods with soy based or other taste-alikes. There is an esthetic pleasure beyond the health reasons for getting into foraging notes NOSC Chair Roberta Weisbrod, who has led foraging tours. They include learning about plants, their shape, fragrance, taste and growth habits.

For those of you that don’t know "Wildman" Steve Brill, he is the gentleman who was arrested many years ago for eating a dandelion in Central Park. After charges were dropped he was hired by Commissioner Stern to give foraging tours. He has been doing so as a Parks employee and a free-lancer for more than 20 years. Find his tour list at http://www.wildmanstevebrill.com. The books are available at the website or in disreputable bookstores throughout the city. Roberta concludes: I have read many foraging books. This one tops them all.