INTRODUCTION.
The difference’s between City… Farmland… Wilderness… in cookbooks is large. This is a cookbook for wilderness ingredients. The cookbook consists of nineteen (19) chapters listed BELOW.
TABLE OF CONTENTS
INTRODUCTION
PART I: FORAGING FROM COAST TO COAST
1. WILD GREENS ARE EVERYWHERE
2. FRUITS AND BERRIES OF THE WILD
3. ACORNS: LOVING THE UNLOVED
4. BEACH PEAS, SEA ROCKETS, AND MEMORIES
5. MISCELLANEOUS WILD PLANTS
6. WINES FROM FRUIT AND FLOWER
PART II: FISHING AND FEASTING FROM STREAMS TO THE SEA
7. WHY FISH?
8. CLAMS AND THEIR COUSINS
9. BLUEGILLS AND OTHER PANFISH
10. CATCHING THE ORNERY CRAB
11. HERRING AND SHAD: TIMING IS EVERYTHING
12.ROCK COD, PORGIES, AND OTHER BOTTOM DWELLERS
13. THE MISFITS OF AMERICA’S OCEANS, PONDS, AND RIVERS
PART III: HUNTING FOR FOOD AND FULFILLMENT
14. WHY HUNT?
15.RABBITS, HARES, AND SQUIRRELS
16. VENISON: DEER, ELK, ANTELOPE, AND MOOSE
17. WILD BOAR AND WILD CHARCUTERIE
18. UPLAND GAME BIRDS: PHEASANT, GROUSE, QUAIL
19. WATERFOWL: DUCKS, GEESE, AND THE MYSTICAL SNIPE
EPILOGUE
Here I presented: Hank Shaw, “Hunt, Gather, Cook: Finding the Forgotten Feast”, 2011
COMMENTS.
The best chapters are the birds #18 & #19 in my opinion. ABOVE is a dozen birds most people may have eaten but not cooked themselves. Chicken is typically cooked by everyone. This book is the change from chicken only.
This book also has a good venison chapter (elk, deer, mouse, antelope). Venison is only topped in popularity by beef, pork, and lamb. This is a excellent starting point for people eating venison.
