Foraging books on display at the Washington Twp. Public Library

Come and check out the Library's new titles on foraging. They are on display near the NEW FICTION books along with the SEED LIBRARY books.


Foraging titles include:

	2014	1. Eating wildly : foraging for life, love and the perfect meal by Chin, Ava. Edition: 1st Simon & Schuster hardcover ed. Publisher, Date: New York : Simon & Schuster, c2014. Description: 245 p. ; 21 cm. Summary: Chin, who writes the "Wild Edibles" column for the New York Times, goes looking for love, blackberries, and wild garlic in this wildly uneven, yet warmly exhilarating memoir. Trekking through Central Park and other urban beaten paths and backyards, Chin leads us on a journey of discovery as she searches for the tender shoots poking through cement cracks and hardy wild plants resisting winter's bite.
	2014	2. Northeast foraging : 120 wild and flavorful edibles from beach plums to wineberries by Meredith, Leda. Publisher, Date: Portland, Oregon : Timber Press, 2014. Description: 308 pages : color illustrations ; 23 cm
	2013	3. Backyard foraging : 65 familiar plants you didn't know you could eat by Zachos, Ellen. Publisher, Date: North Adams, MA : Storey Publishing, c2013. Description: 239 p. : ill. ; 23 cm.
	2012	4. Foraged flavor : finding fabulous ingredients in your backyard or farmer's market by Wong, Tama Matsuoka. Edition: 1st ed. Publisher, Date: New York : Clarkson Potter Pub., c2012. Description: 224, [16] p. of plates : ill. (some col.) ; 24 cm. Summary: "Now more than ever Americans want to know where their food comes from, and, foraging--once relegated to natural foods extremists--has moved into the mainstream. From food world darlings David Chang and Rene Redzepi discussing the idea of foraging in Central Park to home cooks finding purslane in their backyards or nettles at farmer's markets, the whole country is embracing this practical, delicious, back-to-the land trend, a natural extension of the locavore movement. FORAGED FLAVOR is the perfect guide for any dedicated or would-be forager, with plenty of tips for finding 100 edibles and 75 recipes for enjoying them. Tama Matsuoka Wong and Eddy Leroux are the dream team of wild food experts. Tama is the forager for Daniel and Eddy its chef de cuisine. They combine their expertise in FORAGED FLAVOR, a seasonally organized field guide and cookbook. Tama walks readers through common wild foods, describing the hidden pockets where anise hyssop grows or the best time of year to search for wild garlic. Eddy gives simple recipes for every find, including Cardamine Cress with Fennel and Orange Vinaigrette; Braised Beef with Onions and Dandelion; and Violets, Strawberries, and Creme Fraiche. With 25 botanical illustrations, 50 color photographs of foraged ingredients, and tons of field-tested know-how, FORAGED FLAVOR will be an indespensable guide for cooking enthusiasts"-- Provided by publisher.
	2010	5. Edible wild plants : wild foods from dirt to plate by Kallas, John, 1952- Edition: 1st ed. Publisher, Date: Layton, Utah : Gibbs Smith, 2010. Access Online:  Contributor biographical information Description: 416 p. : ill. ; 24 cm.