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Manual of Foraging

How to Pick Wild Food from Nature


  • Rizzoli
  • by Valeria Margherita Mosca and Paolo Marazzi
The new trend in the food world is using natural, gathered plants and materials, including herbs, berries, roots, and barks, to create delicious meals. This practical guide, appealing for both seasoned foragers and those looking to experience this movement for the first time, teaches the reader how to explore different natural habitats to find wild edible ingredients.

ISBN 9788891815255 | E | HB
€44,50
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Publisher Rizzoli
ISBN 9788891815255
Author(s) Valeria Margherita Mosca and Paolo Marazzi
Publication date September 2018
Edition Hardback
Dimensions 305 x 210 mm
Illustrations 200 col.ill.
Pages 292
Language(s) Eng. ed.
Description

The new trend in the food world is using natural, gathered plants and materials, including herbs, berries, roots, and barks, to create delicious meals. This practical guide, appealing for both seasoned foragers and those looking to experience this movement for the first time, teaches the reader how to explore different natural habitats to find wild edible ingredients. The manual is divided in twelve chapters, each one studying a specific environment sea, coastline and beaches; mountains; volcanoes; lakes; the countryside; marshes; and the city as a result of exploratory trips made directly by the authors. With an introduction on safety, orientation, equipment, survival, and environmental protection, this book makes a precious guide for all foraging lovers. The 50 original recipes that follow include step-by-step instructions for creating tasty dishes with wild ingredients: marinated dandelion roots with their cream, quail eggs and crunchy leaves, forest broth, risotto with fir and dairy, fir biscuits, and bread with lichen flour are just a few examples of the exquisite natural recipes contained in the volume.