Wild Seasons - Gathering and Cooking Wild Plants of the Great Plains

The nearly 250 recipes range from old-time favorites (poke sallet; catnip tea; horehound lozenges; hickory nut cake; a cupboardful of jams, jellies, and pies) to enticing new creations (wild violet salad, milkweed sandwiches, cattail pollen pancakes, day-lily hors d'oeuvres, prickly-pear cactus relish). Reflecting the author's conviction that just as we can never go back to subsisting wholly on wild things, neither should we exclude them from our lives, this book serves up generous portions of botanical information and ecological wisdom along with good food. Trained in botany and folklore, Kay Young is a naturalist for the Chet Ager Nature Center in Lincoln, Nebraska. Mark E. Marcuson, who also lives in Lincoln, formerly worked as an illustrator for the Nebraska State Museum and is now a freelance artist.

About the author

Trained in botany and folklore, Kay Young is a naturalist for the Chet Ager Nature Center in Lincoln, Nebraska. Mark E. Marcuson, who also lives in Lincoln, formerly worked as an illustrator for the Nebraska State Museum and is now a freelance artist.

Product details

• Authors: Kay Young
• Assisted by: Mark E. Marcuson (Illustration)
• Publisher: Nebraska
• Languages: English
• Product format: Paperback / Softback
• Released: 01.08.1993
• EAN: 9780803299047
• ISBN: 978-0-8032-9904-7
• No. of pages: 318
• Dimensions: 152 mm x 226 mm x 25 mm
• Weight: 499 g
• Subjects: Guides > Food & drink > International cuisine; Non-fiction book; USA Westen, Pazifikstaaten, Pacific States, Cooking / Wine, COOKING / Regional & Ethnic / American / Western States