A Feast of Weeds: A Literary Guide to Foraging and Cooking Wild Edible Plants

byLuigi BalleriniTranslated byGianpiero W. DoeblerContribution byAda De Santis

Hardcover | October 29, 2012

A Feast of Weeds: A Literary Guide to Foraging and Cooking Wild Edible Plants by Luigi Ballerini
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The primal experience of gathering is inscribed in every human''s DNA, and this book invites us to look beyond the refrigerator and cupboard to the abundance of wild edible plants that can be found and harvested everywhere. Part reference guide, part cookbook, A Feast of Weeds encourages readers to forage diverse natural environments for food, even in our city parks and streets.

Luigi Ballerini shows tremendous breadth and depth of knowledge in an opening literary and historical analysis that explains how we have come to eat and cultivate wild plants. Each chapter that follows is devoted to a single ingredient-greens such as nettles, fennel, mint, chicory, and dandelion; and fruits such as berries, pomegranate, and prickly pear. Ballerini''s delightful commentary helps foragers recognize, gather, and cook their harvest. Delicious and straightforward recipes from Southern Italy bring out the flavor and wholesomeness of each ingredient, highlighting the peasant roots of each dish.

Luigi Ballerini is Professor of Italian at the University of California, Los Angeles. Among his many books are The Art of Cooking: The First Modern Cookery Book, published by UC Press.
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Title:A Feast of Weeds: A Literary Guide to Foraging and Cooking Wild Edible PlantsFormat:HardcoverProduct dimensions:288 pages, 9 X 6 X 0.9 inShipping dimensions:288 pages, 9 X 6 X 0.9 inPublished:October 29, 2012Publisher:University of California PressLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0520270347

ISBN - 13:9780520270343

Appropriate for ages: All ages

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From the Author

The primal experience of gathering is inscribed in every human''s DNA, and this book invites us to look beyond the refrigerator and cupboard to the abundance of wild edible plants that can be found and harvested everywhere. Part reference guide, part cookbook, A Feast of Weeds encourages readers to forage diverse natural environments for food, even in our city parks and streets. Luigi Ballerini shows tremendous breadth and depth of knowledge in an opening literary and historical analysis that explains how we have come to eat and cultivate wild plants. Each chapter that follows is devoted to a single ingredient-greens such as nettles, fennel, mint, chicory, and dandelion; and fruits such as berries, pomegranate, and prickly pear. Ballerini''s delightful commentary helps foragers recognize, gather, and cook their harvest. Delicious and straightforward recipes from Southern Italy bring out the flavor and wholesomeness of each ingredient, highlighting the peasant roots of each dish.

Table of Contents

Preface: Instructions for Using This Book

Introduction: Eating Greens Does Not Mean Grazing

Bay Leaves
Blackberries
Blueberries
Borage
Capers
Chamomile
Cipollini
Crested Wartycabbage
Daisy
False Acacia
Mallow
Milk Thistle
Mint
Myrtle Berries
Nettles
Pine Nuts
Pomegranate
Prickly Pear
Purslane
Red Poppy
Samphire
Sow Thistle
Strawberry Tree/Arbutus
Thyme
Wallrocket
Wild Arugula
Wild Asparagus
Wild Chicory
Wild Fennel
Wild Raspberries
Wild Strawberries

Notes
Recipe Index