An illustrated narrative guide to collecting, cooking, and eating wild food on the East Coast From fiddleheads to spruce tips, wild food can be adventurous and fun-with the right guide. In Eating Wild in Eastern Canada, award-winning author and conservationist Jamie Simpson (Journeys through Eastern Old-Growth Forests) shows readers what to look for in the wilds and how and when to collect it. Grouping foods by their most likely foraging locations-forests, fields, and shorelines-and with 50 full-colour photographs, identification is made accessible for the amateur hiker, wilderness enthusiast, and foodie alike. Includes historical notes and recipes, cautionary notes on foraged foods' potential dangers, and interviews with wild-edible gatherers and chefs. While gathering wild edibles may be instinctive to some, there is an art to digging for soft-shelled clams and picking highbush cranberries, and Simpson joyfully explores it in this one-of-a-kind narrative guidebook.--$cProvided by publisher.
Authors
Related Organizations
- Bibliography, etc. Note
- Includes bibliographical references (page 147) and index
- Control Number Identifier
- CaOOCEL
- Description conventions
- rda
- Dewey Decimal Classification Number
- 641.3009715
- Dewey Decimal Edition Number
- 23
- Distributor
- Canadian Electronic Library (Firm),
- General Note
- Issued as part of the desLibris books collection
- Geographic Area Code
- n-cnm--
- ISBN
- 1771085983 9781771088763
- LCCN
- TX823
- LCCN Item number
- S52 2018eb
- Modifying agency
- CaBNVSL
- Original cataloging agency
- YDX
- Physical Description | Extent
- 1 electronic text (150 pages)
- Published in
- Ottawa, Ontario
- Publisher or Distributor Number
- CaOOCEL
- Rights
- Access restricted to authorized users and institutions
- System Control Number
- (CaBNVSL)kck00240822 (OCoLC)1035220291 (CaOOCEL)458778
- System Details Note
- Mode of access: World Wide Web
- Transcribing agency
- YDX
Table of Contents
- To my mum who gave me 5
- I brought home and once 5
- Part 1 Fungi 19
- Chaga 19
- Chanterelle 19
- Black Trumpet 19
- Winter Chanterelle 19
- Matsutake 19
- Oyster Mushroom 19
- Boletes 19
- Chicken-of-the-Woods 19
- Lobster Mushroom 19
- Part 2 Trees Shrubs and other Plants of the Forest and its Edges 33
- Conifer Tips and Teas Spruce Balsam Fir Pine and Hemlock 33
- Beech and Maple Leaves Beech Nuts and Acorns 33
- Highbush Cranberry 33
- Wild Raisin 33
- Common Elderberry 33
- Wild Apple 33
- Serviceberry 33
- Chokecherry and Pin Cherry 33
- Mountain Ash 33
- Staghorn Sumac 33
- Hawthorn 33
- Cucumber Root 33
- Bunchberry 33
- Wintergreen 33
- A Professional Forager An Interview with Fred Dardenne 33
- Fiddlehead 57
- Cattail 57
- Cranberry and Lingonberry 57
- Huckleberry 57
- Blueberry 57
- Blackberry and Raspberry 57
- A Bevy of Tea Plants 57
- Cloudberry 57
- Dandelion 57
- Japanese Knotweed 57
- Stinging Nettle 57
- Wild Rose 57
- Jerusalem Artichoke 57
- Coltsfoot 57
- Lambs Quarters 57
- Groundnut 57
- Plantain 57
- Grapes 57
- Live-forever 57
- An Interview with Chef Jakob Lutes Port City Royal 57
- Part 1 Seaside Plants 95
- Goose Tongue Sea-Rocket Beach Pea Sea Spinach Crowberry Juniper Bayberry Sea Blite Glasswort Scotch Lovage 95
- An Interview with Bryan Picard The Bite House 95
- Part 2 Seaweeds a.k.a. Sea Vegetables 111
- Irish Moss 111
- Dulse 111
- Sea Lettuce 111
- A Tangle of Kelps Sugar Kelp Winged Kelp Oar Kelp 111
- Part 3 A Gastropod a Cephalopod Some Bivalves and a Trio of Fishes 121
- Periwinkle 121
- Northern Shortfin Squid 121
- Soft-Shell Clam 121
- How to Bake Clams on a Beach 121
- Razor Clam 121
- Quahog 121
- Blue Mussel 121
- Sea Urchin 121
- A Trio of Fish Mackerel Pollock and Flounder 121
- An Interview with George Smith Dancing River Sprite 121
