Foraging & Feasting: A Field Guide and Wild Food Cookbook celebrates and reclaims the lost of art of turning locally gathered wild plants into nutritious, delicious meals — a traditional foodway long practiced by our ancestors but neglected in modern times. The book's 50 beautiful, instructive botanical illustrations and over 100 enlightening master recipes offer an adventurous and satisfying way to eat locally and seasonally. Readers will be able to identify, harvest, prepare, eat, and savor the wild bounty all around them.
The mouth watering recipes have been developed with flexibility in mind. They taste great when made with cultivated fruits and vegetable too. They also cater to various dietary restrictions: gluten-free, casein-free, dairy-free, grain-free, and sugar-free. Thousands of recipe variations arise from the master recipes.
The easy-to-use reference charts collate the information found throughout the book, helping to locate the harvest and use it tastefully.
The botanical identification pages focus primarily on plants that are wild, abundant and very common. A significant portion of them are ubiquitous and can be found in many of the temperate zones throughout the world: North and South America, Europe, Asia, Africa and Australasia. Dina was unable in her research to pinpoint the exact world range for each plant, yet knows that a good number of them (not all) may be found around the globe. Note: Dina has included a few plants that start as cultivated specimens where she lives in the Northeastern U.S. but then freely spread themselves, becoming wild in the landscape. They are wild in other parts of the world.
The plants we focus on in the botanical pages grow in various zones, ranging from 2 to 9, with zones 4 to 8 being more typical.
By the way the Kitchen Arts cookbook section will be useful anywhere in the world. The recipes are designed as master templates so you can plug in a variety of wild plants or cultivated ones for that matter.
Book Specifications: Hard cover, 8.5 by 11.25 inches, 240 pages, 64 pages in full color and the rest in black and white with one color. For Wholesalers please see instructions on our Wholesale Page.
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Foraging & Feasting IN THE NEWS
Foraging & Feasting wins 2014 Living Now Book Award!
Announcing the 2014 Living Now Book Awards Results
Recognizing the Year's Best Books for Better Living
Jenkins Group is proud to announce the results of the Sixth Annual Living Now Book Awards. Launched in 2008, the awards are designed to honor the year’s best books that help readers attain healthier, more fulfilling, and productive lives.
Foraging & Feasting Wins 2014 IPPY Award
IPPY Award Winners Announced for 2014 – "Independent Publishers Tell Real Stories about Real People and Places"
(May 7, 2014 – Traverse City, MI) - After a long, cold winter, the announcement of the 18th annual Independent Publisher Book Awards has brought a spring-like gust of excellence to the publishing world.
Launched in 1996 and conducted each year to honor the year's best independently published books, the "IPPY" Awards recognize merit in a broad range of subjects and reward authors and publishers who "take chances and break new ground." Independent publishers, along with independent booksellers, have long held an important role in the world of books, offering an alternative to "the big five" conglomerated media publishers. Thanks to small presses, university presses, and self-publishing services that give experimental and entrepreneurial authors a platform, the IPPY universe is rapidly expanding -- and that gives adventurous readers an abundance of new choices.
The medal-winning books will be celebrated on May 28th during the annual BookExpo America publishing convention in New York, with gold, silver and bronze IPPY medallions awarded in 78 national, 22 regional, and ten e-book categories. This year’s contest drew over 5,500 entries from authors and publishers in all 50 U.S. states, nine Canadian provinces, and 32 countries overseas.
This year’s Cookbook category winners also demonstrate a connection to the land. In Cookbook/Nutrition gold medalist, Foraging & Feasting: A Field Guide and Wild Food Cookbook, author Dina Falconi describes the art of foraging: "To forage means to dance with the land. It reconnects us to the exhilarating yet humble place within the web of life."
READ WHAT THE EXPERTS ARE SAYING ABOUT THE BOOK:
Foraging and Feasting combines all you need to know about foraging for wild foods with an impressive collection of recipes. Author Dina Falconi provides detailed descriptions for gathering, storing, preserving and unlocking the essences of herbs, roots and berries. Beautiful illustrations by Wendy Hollender make Foraging and Feasting hard to put down. Prepare to be instructed, informed and above all inspired by this beautiful book.
SALLY FALLON MORELL, President, The Weston A. Price Foundation, Author of Nourishing Traditions
This is a gorgeous book in every way and may well be one of the best forager guides/cookbooks available. It’s certainly my new favorite. The drawings are superb and accurate depictions of the plants and make identification easy. The writing is fluid, easy to understand and fun to read and the recipes offer an adventure in healthy eating. I’m a huge fan of anything Falconi does and this book is no exception.
ROSEMARY GLADSTAR, Herbalist, Author of Herbal Remedies for Vibrant Health
Great book! Foraging and Feasting is a user-friendly resource that will empower, encourage, and inspire anyone looking to incorporate more wild edibles into their diet.
SANDOR ELLIX KATZ, Author of The Art of Fermentation and Wild Fermentation
A talented approach to the world of foraging and feasting; masterfully illustrated with 50 exceptionally useful plant identification pages. The 100 master recipes offer an amazing array of healthy, tasty dishes. The text is easy to read yet dense and extremely informative. I highly recommend this book!
JAMES A. DUKE, Ethnobotanist, Author of The Green Pharmacy