Have you ever considered including chickweed, daylily shoots, or stinging nettle in your dinner? Steve also covers wild mushrooms of all sorts, as well as members of the onion family such as ramps and leeks. Also included are berries of all sorts—mulberry, wild currant, elderberry, and many more.

One aspect of the book I find fascinating is Steve's recipes for nondairy cheeses, mainly using tofu as a base. His nondairy ice creams similarly rely on tofu and raw nuts, as you will see! in his column, following. I for one can’t wait to try them; for the first time ever I'm considering getting an ice cream machine.

Lest you think foraging for wild foods is mainly for country folks, think again. Steve lives near New York City and much of his foraging (as well as his popular foraging workshops) take place in and around this very urban area. Some suburban outposts are included as well, but all the foraging is done in public parks. I'm intrigued and hope to attend one of his foraging adventures this summer!