Wild in the Kitchen: Recipes for Wild Fruits, Weeds, and Seeds Review

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(More customer reviews)What a wonderful read! Can't wait to leave the Big Apple for the wilds of Westchester to start picking my dinner. The recipes are fun to read and I bet they will be an adventure to gather and delicious to eat.

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Jerry Baker's Old-Time Gardening Wisdom: Lessons Learned from Grandma Putt's Kitchen Cupboard, Medicine Cabinet, and Garden Shed (Jerry Baker's Good Gardening series) Review

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(More customer reviews)Have you ever wondered how gardeners of the past produced such magnificent greenery without the big name chemical companies?
Easy, old-fashioned remedies, many of which you have right in your kitchen. Grandma Putt taught Jerry Baker her wonderful methods, then he wrote this book to share them with all of us.
I have always preferred the natural ways, especially now that I live surrounded by farm land that is being destroyed by chemicals to control pests while killing the good pests and soil too. Why damage mother nature when Jerry Baker tells us how to without environmental consequences?
There is a fabulous section on growing and storing herbs, as well as veggie's ( my favorite as a vegetarian!), and growing a lush thriving lawn. We're talking beautiful Green grass, the kind you want to walk on barefoot!
Reap the rewards of the millions who have watched Baker on TV, on the radio and in his dozens of books. You might want to keep this book with your cookbooks- just grab it, mix up an easy potion and be the envy of all the green thumbers.
This would be an excellent gift for yourself or a fellow gardener.

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Hundreds of time-tested secrets of Jerry Baker's Grandma Putt fill this volume of gardening know-how and old time wit. Emphasizing values of ingenuity and old-fashioned "grow-how," the guide starts with the soil to build a great garden from the ground up, with healthy trees, hearty veggies, and bright blooms. The advice ranges from how to double the output of a strawberry plot andquash weeds using other yard wasteto growing the richest roses in the neighborhood. In addition to tips and tricks for the out of doors, a handful of home heath remedies are included, such as soothing a sunburn with garlic or tending to a nagging cough with things from the garden. Grandma Putt's techniques even take readers into the kitchen, with chapters on edible weeds and flowers as well as canning and storing the harvest for winter.

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Edible Wild Mushrooms of Illinois and Surrounding States: A Field-to-Kitchen Guide (Field-To-Kitchen Guides) Review

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(More customer reviews)After purchasing so many mushroom guides with muddy, poorly-lit [or drawn] illustrations, mind-numbing lists of obscure sub-species, and detailed accounts of taxonomic histories from the dawn of time, it is wonderful to open this new guide and actually learn useful stuff about mushrooms.
The book is perfectly organized, with clear descriptions and first-rate photographs of common toxic and then edible area fungi and their habitats, and is extremely helpful in identification.
I would strongly recommend this guide to both experienced and novice mushroom hunters.

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Lavishly illustrated with nearly three hundred gorgeous full-color photos, this engaging guidebook carefully describes forty different edible species of wild mushrooms found around Illinois and surrounding states, including Iowa, Wisconsin, Missouri, Indiana, and Kentucky. With conversational and witty prose, the book provides extensive detail on each edible species, including photographs of potential look-alikes to help you safely identify and avoid poisonous species. Mushroom lovers from Chicago to Cairo will find their favorite local varieties, including morels, chanterelles, boletes, puffballs, and many others. Veteran mushroom hunters Joe McFarland and Gregory M. Mueller also impart their wisdom about the best times and places to find these hidden gems.


Edible Wild Mushrooms of Illinois and Surrounding States also offers practical advice on preparing, storing, drying, and cooking with wild mushrooms, presenting more than two dozen tantalizing mushroom recipes from some of the best restaurants and chefs in Illinois, including one of Food & Wine magazine's top 10 new chefs of 2007. Recipes include classics like Beer Battered Morels, Parasol Mushroom Frittatas, and even the highly improbable (yet delectable) Morel Tiramisu for dessert.


As the first new book about Illinois mushrooms in more than eighty years, this is the guide that mushroom hunters and cooks have been craving.


Visit the book's companion website at www.illinoismushrooms.com.

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