Wild Foods from the Forest
Gourmet Cooking for Free
Retail: $14.95 (20% off!)
The late Bradford Angiers was known as Mr. Outdoors by his generation, and eating off the land was his specialty. First published in 1970 Gourmet Cooking for Free is a collection of over 300 of Angier's unique and delicious recipes for preparing wild game, fish, and wild plants.
Antonio Carluccio Goes Wild
Retail: $37.50 (20% off!)
Some 60 wild ingredients are described with a brief history, aids to identification, where and how to gather, and how to prepare them. Encompassing much more than just plant foods, this authoritative guide also includes fish, shellfish and game animals.
Illustrated Guide to Edible Wild Plants
Retail: $14.95 (20% off!)
This book describes the physical characteristics, habitat and distribution, and edible parts of wild plants. The color photography througout facilitates the identification of the plants. Originally intended for Army use, this book serves as a survival aid for civilians as well.
Complete Guide to Edible Wild Plants, Mushrooms, Fruits, and Nuts
Retail: $13.95 (30% off!)
Edible wild plants, mushrooms, fruits, and nuts grow wild along roadsides, in country fields, and in urban parks. All manner of leafy greens, mushrooms, and herbs that command hefty prices at the market are bountiful outdoors and absolutely free for the taking.
Foraging Gourmet
Retail: $16.95 (20% off!)
Guide to most common edible wild plants of North America, complete with recipes.
Guide to Wild Foods and Useful Plants
Retail: $14.95 (20% off!)
Hardcore handbook for survivalists, campers, gardeners and herbalists teaches how to recognize edible plants, where to find them, medicinal uses and simple recipes.
Very Maple Syrup
Retail: $5.95 (20% off!)
During winter months in Vermont, New York, and Canada, while little else is harvested, holes are bored into maple trees and their clear, sweet liquid pours into ready buckets.
Northwoods Table: Natural Cuisine Featuring Native Foods
Retail: $22.50 (20% off!)
The northwoods spreads from coast to coast, featuring indigenous ingredients from mussels to mushrooms, venison to salmon. Encouraging you to be creative, this volume is a recipe book like no other.