Wild Gourmet takes you on a journey through the wonderful world of wild foods with loads of information on edible wild plants and other foragables that can be taken directly from your backyard straight to the dinner table. The first in a series of wild edibles cookbooks, Wild Gourmet focuses on salad greens and features a variety of plants-foundation greens, tart greens, pungent greens, and bitter greens-to create healthful and mouthwatering dishes that are both good for you and delivered straight from the earth. Each green has its own chapter following the plant from emerging seedling to end-of-life seed production, from foraging to food, from preparation to fine dining. Recipes, including one for marshmallows, are easy and fun to prepare. <br>Chapters Include:<br>What's Edible?<br>Agriotrphytology<br>Plants Morph into Food<br>Wild Paradise<br>Why Eat Wild Food?<br>Feed the People<br>Foraging Tools and more!<br>Author Bio: John Kallas has a doctorate in nutrition, a master's in education, and degrees in biology and zoology. He's a trained botanist, nature photographer, writer, researcher, and teacher. John has taught and trained thousands of people about wild foods all over North America, given hundreds of wild food presentations to a wide variety of groups, and amassed possibly the largest personal wild food library and photographic slide set in the country. Between newsletters, magazines, academic periodicals, and Internet publications, John has published over 100 articles on edible wild plants.<br>