This much-loved foraging classic introduces readers to the San Francisco Bay Area's abundance of edible plants and mushrooms. Margit Roos-Collins's lively, graceful instructions for identifying and enjoying wild foods inspire a deep sense of intimacy with our environment. Updated for the first time since its initial publication, the new edition features: Detailed descriptions of 128 blossoms, berries, nuts, greens, mushrooms, and seaweeds, Revised and expanded information on local foraging resources, Updated discussion about responsible foraging, Recipes for dishes such as seaweed kim chee, madrone berry pudding, and kelp carrot cake, New foreword from the founder of forageSF
This much-loved foraging classic introduces readers to the San Francisco Bay Area's abundance of edible plants and mushrooms. Margit Roos-Collins's lively, graceful instructions for identifying and enjoying wild foods inspire a deep sense of intimacy with our environment. Updated for the first time since its initial publication, the new edition features: Detailed descriptions of 128 blossoms, berries, nuts, greens, mushrooms, and seaweeds, Revised and expanded information on local foraging resources, Updated discussion about responsible foraging, Recipes for dishes such as seaweed kim chee, madrone berry pudding, and kelp carrot cake, New foreword from the founder of forageSF
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