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    Cooking Wild: Taking Your Harvest From Field to Table


    Eat what you harvest to live a healthier and more ethical hunting and foraging lifestyle. With this cookbook, you’ll be able to prepare amazing meals from your harvest for your family and friends.

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    Native Harvests: American Indian Wild Foods and Recipes


    Written by an author of American Indian descent, this book goes beyond recipes and guides you into the native’s world of foraging and surviving in nature. You will learn how to prepare classics like stuffed clams and corn chowder in addition to clover soup, purslane salad, young milkweed spears, wild rice with hazelnuts and blueberries, fiddlehead stew, meadow mushroom pie, stewed wild rabbit, spoon bread, acorn coffee, and witch hazel tea.

    Besides the fantastic illustrations, the book contains invaluable details about herbal medicines and ceremonial, sacred, and poisonous plants — all written with an appreciation for Native American traditions.

  • The Forager’s Guide to Wild Foods


    Harvesting your own food from the wild is a great way to get back to nature. And, with The Forager’s Guide to Wild Foods by Claude Davis & Dr. Nicole Apelian, it’s easier than ever. This book is packed with everything you need to know about foraging in North America, from which plants are edible to how to prepare them. You’ll also find helpful tips on where to find the best foraging spots and what time of year is best for each type of plant.

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    Wild Food: A Complete Guide for Foragers


    Wild Food: A Complete Guide for Foragers is the definitive guide to wild food and foraging by a leading expert, Roger Philips.

    With this book, you’ll discover hundreds of wild foods in unexpected places, such as hedgerows, fields, rivers, seashores, and even moorland. The color photos and detailed descriptions make it easy for any forager to identify wild plants.

    Plus, you’ll discover more than 100 recipes for yummy food and drinks and be inspired to use nature’s free bounty, whether it’s berries, herbs, mushrooms, salad leaves, or seaweed.