La cuisine sauvage - A thousand forgotten plants

Wild edible plants are making a strong comeback on our plates. These plants, gifts of nature, offer us new flavors and represent an extraordinary mine of nutrients: they are true "alicaments", nourishing and free! "Cuisine sauvage", the second volume of Couplan's "Encyclopédie des plantes sauvages comestibles et toxiques de l'Europe", deals with the most interesting plants of our flora, classified according to the part of the plant used and its culinary use: seeds and nuts, roots, raw leaves in salads, cooked leaves in vegetables, young shoots and stems, condiments and spices, vinegar preserves, plants for lacto-fermentation, flowers and flower buds, fruits and beverages. This book presents over 300 recipes: general (for every part of the plant) and specific (for certain species of high taste quality). It also includes practical tips for safe harvesting while respecting nature.

638 pages.