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Edible Wild Plants : Wild Foods from Dirt to Plate by Kallas John (2010, Trade Paperback)
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About this product
Product Identifiers
PublisherGibbs Smith, Publisher
ISBN-101423601505
ISBN-139781423601500
eBay Product ID (ePID)63855301
Product Key Features
Book TitleEdible Wild Plants : Wild Foods from Dirt to Plate
Number of Pages416 Pages
LanguageEnglish
Publication Year2010
TopicPlants / General, Specific Ingredients / Vegetables
IllustratorYes
GenreNature, Cooking
AuthorKallas John
FormatTrade Paperback
Dimensions
Item Height1.1 in
Item Weight34.1 Oz
Item Length9 in
Item Width6 in
Additional Product Features
Intended AudienceTrade
LCCN2009-040589
Dewey Edition22
Number of Volumes1 vol.
Dewey Decimal581.6/32
Table Of Content7 Acknowledgments 9 About the Author 12 Disclaimer? Yeah, Right! 14 Preface 17 Welcome to My World 23 Part I: Understanding Wild Foods 25 1 Identifying and Enjoying Wild Foods 35 2 What Is Edible? 43 3 When Plant Parts Morph into Food 53 4 Foraging Tools 65 Part II: Th e Plants 66 Foundation Greens 67 5 Wild Spinach 85 6 Chickweed 101 7 Mallow 129 8 Purslane 141 Tart Greens 143 9 Curly Dock 165 10 Sheep Sorrel 177 11 Wood Sorrel 191 Pungent Greens 195 12 Field Mustard 217 13 Wintercress 231 14 Garlic Mustard 249 15 Shepherd''s Purse 261 Bitter Greens 269 16 Dandelion 297 17 Cat''s Ear 313 18 Sow Thistle 329 19 Nipplewort 343 Part III: The Potential of Wild Foods 345 20 Why Eat Wild Foods? 351 21 The Nutrition of Wild Foods 373 22 Oxalates 383 23 Agriotrophytology 387 24 Crafting a Wild Paradise 395 25 Feeding Yourself and Society 401 References 407 Index
SynopsisImagine what you could do with eighteen delicious new greens in your dining arsenal including purslane, chickweed, curly dock, wild spinach, sorrel, and wild mustard. John Kallas makes it fun and easy to learn about foods you've unknowingly passed by all your life. Through gorgeous photographs, playful, but authoritative text, and ground-breaking design he gives you the knowledge and confidence to finally begin eating and enjoying edible wild plants. Edible Wild Plants divides plants into four flavor categories -- foundation, tart, pungent, and bitter. Categorizing by flavor helps readers use these greens in pleasing and predictable ways. According to the author, combining elements from these different categories makes the best salads. This field guide is essential for anyone wanting to incorporate more natural and whole foods into their diet. First ever nutrient tables that directly compare wild foods to domesticated greens are included. Whether looking to enhance a diet or identify which plants can be eaten for survival, the extensive information on wild foods will help readers determine the appropriate stage of growth and how to properly prepare these highly nutritious greens., Imagine what you could do with eighteen delicious new greens in your dining arsenal including purslane, chickweed, curly dock, wild spinach, sorrel, and wild mustard. John Kallas makes it fun and easy to learn about foods you've unknowingly passed by all your life. Through gorgeous photographs, playful, but authoritative text, and ground-breaking design he gives you the knowledge and confidence to finally begin eating and enjoying edible wild plants. Edible Wild Plants divides plants into four flavor categories -- foundation, tart, pungent, and bitter. Categorizing by flavor helps readers use these greens in pleasing and predictable ways. According to the author, combining elements from these different categories makes the best salads., Wild spinach about 7 feet tall and fully mature. Well-fed wild spinach is well-branched and produces a huge quantity of seeds when mature. The leaves are still edible at this stage but are reduced in quality, taking on a somewhat off-flavor. According to research on other mature plants, the leaves on these older plants retain most of their nutrients and phytochemicals as long as they are still green. (Left: The author stands in for perspective, 2006.) Imagine what you could do with eighteen delicious new greens in your dining arsenal including purslane, chickweed, curly dock, wild spinach, sorrel, and wild mustard. John Kallas makes it fun and easy to learn about foods you've unknowingly passed by all your life. Through gorgeous photographs, playful, but authoritative text, and ground-breaking design he gives you the knowledge and confidence to finally begin eating and enjoying edible wild plants. Edible Wild Plants divides plants into four flavor categories -- foundation, tart, pungent, and bitter. Categorizing by flavor helps readers use these greens in pleasing and predictable ways. According to the author, combining elements from these different categories makes the best salads. This field guide is essential for anyone wanting to incorporate more natural and whole foods into their diet. First ever nutrient tables that directly compare wild foods to domesticated greens are included. Whether looking to enhance a diet or identify which plants can be eaten for survival, the extensive information on wild foods will help readers determine the appropriate stage of growth and how to properly prepare these highly nutritious greens. John Kallas is one of the foremost authorities on North American edible wild plants and other foragables. He's learned about wild foods through formal academic training and over 35 years of hands-on field research. John has a doctorate in nutrition, a master's in education, and degrees in biology and zoology. He's a trained botanist, nature photgrapher, writer, researched, and teacher. In 1993 he founded the Institute for the Study of Edible Wild Plants and Other Foragables along with its educational branch, Wild Food Adventures. John's company is based in Portland, Oregon, where he offers regional workshops, and multi-day intensives on wild foods. For more information, see www.wildfoodadventures.com, "Wild spinach about 7 feet tall and fully mature. Well-fed wild spinach is well-branched and produces a huge quantity of seeds when mature. The leaves are still edible at this stage but are reduced in quality, taking on a somewhat off-flavor. According to research on other mature plants, the leaves on these older plants retain most of their nutrients and phytochemicals as long as they are still green." Imagine what you could do with eighteen delicious new greens in your dining arsenal including purslane, chickweed, curly dock, wild spinach, sorrel, and wild mustard. John Kallas makes it fun and easy to learn about foods you've unknowingly passed by all your life. Through gorgeous photographs, playful, but authoritative text, and ground-breaking design he gives you the knowledge and confidence to finally begin eating and enjoying edible wild plants. Edible Wild Plants divides plants into four flavor categories -- foundation, tart, pungent, and bitter. Categorizing by flavor helps readers use these greens in pleasing and predictable ways. According to the author, combining elements from these different categories makes the best salads. This field guide is essential for anyone wanting to incorporate more natural and whole foods into their diet. First ever nutrient tables that directly compare wild foods to domesticated greens are included. Whether looking to enhance a diet or identify which plants can be eaten for survival, the extensive information on wild foods will help readers determine the appropriate stage of growth and how to properly prepare these highly nutritious greens.
LC Classification NumberQK98.5.A1K35 2010
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Ratings and reviews
Most relevant reviews
- 31 Dec, 2019
A New Foraging Favorite
I have several books related to wild edibles, and foraging. I'm really impressed with this book. The author limits the plants he covers to some of the more common plants found in most areas of the states. He does so in order to go into more detail on each one, rather than just giving a brief summary, with one or two pictures of the plant. He does so because each plant looks different at different points of it's life cycle. The author does a great job covering each different stage. I'm confident that after reading, and studying this book, that I will be able to easily identify the different plants covered in this book.Verified purchase: YesCondition: Pre-owned
- 29 Apr, 2019
Good but very common weeds described.
It is a good book. Great description of plants but not that many of them described and they are very common and basic. No trees and their bark included. I was hoping to learn about something different than chickweed, mallow, purslane, curly doc, field mustard or wintercress. They are all very common and if you know the common weeds this book is not a good material to expand your knowledge but it is great for the beginners.Verified purchase: YesCondition: Pre-owned
- 29 Apr, 2017
very informative
this book is for the person who want to learn how to identify and use different wild plant that people call weeds, i would recommend to friends and family.Verified purchase: YesCondition: New
- 01 Apr, 2020
Lots of content
The book only covers 13 kinds of common “weeds” or plants in North America, but the content is very thorough, great pictures for identification, and recipes.Verified purchase: YesCondition: Pre-owned
- 29 Mar, 2016
Perfect
Yes I recommend this book. Excellent information.Verified purchase: YesCondition: Pre-owned
- 16 Mar, 2019
Very good book
Its nice to add this to my wild edibles libraryVerified purchase: YesCondition: New
- 24 Apr, 2018
Awesome book very helpful and very well explained
Awesome bookVerified purchase: YesCondition: New
