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The Wild Vegetarian Cookbook

by Steve “Wildman" Brill, Arthur Schwartz

Review by Chef James
In a story reminiscent of Arlo Guthrie's 'Alice Restaurant', 'Wildman' Steve Brill was once arrested by undercover park rangers (who had infiltrated his foraging tour) for eating a dandelion in Central Park. That must have been quite an adventure, and his latest cookbook is also quite an adventure.
 
 If you enjoy finding and cooking plants from the wild, this book is an excellent resource.
If you only want to purchase your recipe ingredients at the store, this book is still an excellent resource.

These are some of the most delicious, frequently easy to make, vegetarian recipes you will find anywhere. I am not a vegetarian, but I enjoy good food, and this new book is full of it. Good food that is. Almost all the recipes can be made even if your idea of foraging is a trip to your local natural foods supermarket. 'Wildman' Steve offers store-bought alternatives for many of the foraged ingredients.

If you are a committed vegetarian and know why wild foods are truly exceptional ingredients to work with, this is an excellent resource. 'Wildman' Steve explains how to properly harvest wild ingredients safely and responsibly. In the 'Unwild' section in the beginning, there are recipes and instructions for making items from tofu cream cheese to garam masala. The wild foods recipes (with physical and flavor descriptions) are divided into wild food seasons - winter, early spring, etc.

The whole process, learning what, why and how to forage, and then prepare the foods, would make an excellent way to involve the whole family in a fun and educational (and delicious) pursuit.

This book has a permanent home in my collection. What more can I say.
Book Review by Chef James of the Food Reference Website