Forage, Harvest, Feast

In this groundbreaking collection of more than 470 wild-food recipes, celebrated New York City forager, cook, and food writer Marie Viljoen shows us how to incorporate readily available wild ingredients into both everyday and special-occasion fare.

In aceasta colectie revolutionara de peste 470 de retete de mancare salbatica, celebrul culegator, bucatar si scriitor de alimente din New York, Marie Viljoen, ne arata cum sa incorporam ingrediente salbatice usor disponibile atat in tarifele de zi cu zi, cat si in cele de ocazie speciala.