The much anticipated second volume of Edible Wild Plants is finally here, bringing 14 additional plants to the collection in this user-manual series designed to help wild food adventurers successfully identify plants, develop hunting and gathering strategies, and learn preparation and cooking techniques in order to eat and enjoy wild foods.
John Kallas continues to help you understand the value and potential of wild plant foods in this second volume of Edible Wild Plants. Through photographs, fun, but authoritative text, focused attention on botanical details, nutritional charts, approximately 25 recipes, and a plethora of additional preparation and cooking suggestions Kallas gives you the knowledge and confidence needed to begin eating and enjoying edible wild plants.
The book divides 14 specific plants into 5 flavor categories--foundation, tart, pungent or peppery, bitter, and sensory-sweet--as organizing this way helps readers use the plants in pleasing and predictable ways. Imagine frequently including cattail, nettles, pokeweed, bull thistle, daylily, wild radish, and everlasting pea in your meal planning knowing that you acquired these plants from your own foraging adventures. John Kallas and his Edible Wild Plants book series is here to help you on this wild, nutritional journey.
About the Author: 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 45 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 photographer, writer, researcher, 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 wildfoodadventures.com.
