This new volume 2, like the first, is a user-friendly, pictorially
based guide providing all you need to know to start genuinely enjoying
wild foods. It helps readers successfully identify plants, develop
gathering strategies, and learn preparation and cooking techniques. The
unparalleled photographs and depth of understanding will knock your
socks off.
All books in this series are designed to teach you things you can
actually apply, help you identify edible plants at any stage of growth,
give you close up full color photographs of the edible parts at the
optimal stages of growth, and show you fun and tasty things to do with
them. It lays a foundation and covers plants you are likely to come
across on a daily basis no matter where you are in North America or
Europe. It covers those plants in the kind of detail that you need to
genuinely know and understand them. It clarifies and explains concepts
poorly understood and commonly mis-represented in the wild food
literature. Once you receive it, compare its coverage of any plant
side-by-side to that same plant in any other book ever written. That
comparison will reveal the value of this book, and represents what I
will continue to do in future books.
Following volume 1's success, volume 2 continues to help you understand
the value and potential of wild foods. This book has 460 photographs and
illustrations, fun and authoritative text, focused attention on plant
details, nutrient tables, range maps, recipes, and a plethora of
additional preparation and cooking tips. In this substantial 416 page
book, author John Kallas gives you the knowledge and confidence needed
to enjoy edible wild plants as a part of your regular diet.
This second volume of Edible Wild Plants adds 18 additional plants,
their relatives and look-a-likes in 15 plant chapters to the overall
collection of plants covered in volume 1. This book makes it
delightfully exciting to learn about and experiment with known wild
foods that will be useful to all, from beginners to advanced foragers.
This book features plants in five flavor categories?foundation, tart,
pungent or peppery, bitter, and distinctive & sweet. Organizing this way
helps readers use the plants in pleasing and predictable ways. Imagine
frequently including cattail, nettles, pokeweed, marsh mallow, daylily,
wild radish, and everlasting pea in your meal planning knowing that you
acquired these plants from your own foraging adventures. There is also a
section devoted to identifying and knowing poison hemlock, often
confused with wild carrot in certain stages of development. John Kallas
and his Wild Food Adventure book series are here to help you learn
quickly, process intelligently, and genuinely enjoy what you are eating.
