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(More customer reviews)Very little information is provided regarding the plants highlighted in the book; however, this book doesn't claim to be a foraging manual, it claims to be a cookbook, and it is -- a cookbook filled with the same three to six recipes over and over again, merely substituting different wild (or not so wild) fruit. Yes, it features 75 wild edibles, but considering that there's only about six recipes in it, it should only have been 81 pages long -- 75 to quickly gloss over the names and general conformation of the plants in question, and six for the recipes, with instruction to "insert X fruit here".
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Jam lovers looking for an alternative to preservatives, synthetic sweeteners, and artificial flavours have long turned to wild edibles as a source for their own spreads and condiments. This is an excellent primer on the art and science of creating these delectables, covering all the equipment you will need as well as essential techniques for selecting plants, adding sugar and pectin, cooking on a cooker or microwave, choosing containers, and creating a firm seal. It also includes hundreds of time-tested recipes, from familiar favourites such as cranberry sauce and grape jelly to more exotic selections like passion flower rum sauce and manzanita chow chow. Each one is a delicious treat, more flavourful, nutritious, and satisfying than anything you'll find in a supermarket. This book contains countless recipes for jams, jellies, pickles, preserves, sauces, and butters, including: Blueberry Jam; Strawberry Jelly; Cocoplum-Amaretto Sauce; Sapphireberry Preserves; Prickly Pear Jam; Spicy Black Gum Jelly and many more.
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