Stalking the Wild Asparagus ANNOTATION
Now you can turn every field, forest or roadside into a health-food market with free merchandise with this classic resource for lovers of wild food.
FROM THE PUBLISHER
Euell Gibbons was one of the few people in this country to devote a considerable part of his life to the adventure of "living off the land". His greatest pleasure was seeking out wild plants, which he made into delicious dishes. The plants he gathers and prepares in Stalking the Wild Asparagus are widely available everywhere in North America. There are recipes for delicious vegetable and casserole dishes, breads, cakes, muffins, and twenty different pies. He also shows how to make numerous jellies, jams, teas, and wines, and how to sweeten them with wild honey or homemade maple syrup.
FROM THE CRITICS
Nika Hazelton
First of all, anybody even remotely interested in nature (and why else should anybody take an uncomfortable summer cottage when they have a perfectly good home) should have Stalking the Wild Asparagus and Stalking the Blue-Eyed Scallop by Euell Gibbons. These books tell you how to forage for food and pleasure in the woods and on the sea coasts, with hundreds of recipes for making good things of what grows for free, and an enormous amount of most readable information as well. They are well on the way to becoming classics, and most deservedly so.—New York Times Book Review
Craig Claiborne
The author is a first-rate cook, or what would be called in the South a 'born' cook. He creates and improvises with authority and imagination and the results are enormously inventive.
A few weeks ago he prepared at noon a dinner for six with foods he had foraged in the morning. The meal consisted of a cocktail made of wild fruit juices, batter-fried fillets of bluegill caught that morning at a nearby lake, saut�ed dandelion crowns, buttered wild leeks, wild broccoli, buttered wild Jerusalem artichokes and a persimmon-hickory nut pie. The meal was accompanied by an incredibly good salad of wild watercress, wild mint and day lily shoots.—New York Times
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