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Stalking The Wild Asparagus (1962)

de Euell Gibbons

Altres autors: Margaret F. Schroeder (Il·lustrador)

MembresRessenyesPopularitatValoració mitjanaMencions
769429,674 (4.15)18
Fifty years ago an unknown writer named Euell Gibbons (1911-1975) presented a book on gathering wild foods to the New York publisher David McKay Co. Together they settled on the title, Stalking the Wild Asparagus. No one expected that this iconic title would become part of the American language, nor did they anticipate the revival of interest in natural food and in environmental preservation in which this book played a major role. Euell Gibbons became an unlikely celebrity and made many television appearances. Stalking the Wild Asparagus has sold the better part of half a million copies since the original publication and has been continuously in print since 1962. Euell Gibbons was one of the few people in this country to devote a considerable part of his life to the adventure of living off the land. He sought out wild plants all over North America and turned ordinary fruits and vegetable into delicious dishes. His book includes recipes for vegetable and casserole dishes, breads, cakes, muffins and twenty different pies. Plus jellies, jams, teas, and wines, and how to sweeten them with wild honey or homemade maple syrup.… (més)
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Es mostren totes 4
This is a classic work on gathering food from the wild.
  PendleHillLibrary | Apr 5, 2023 |
An entertaining read. Euell Gibbons has an engaging way of writing about his subject, gathering from the wild for food and medicine.

This is geared toward the east coast of the United States, but many of the plants mentioned are universal. Written in 1962, I'm thinking that times have changed, and some of the plants in this book may be protected species. It is not encouraged in this day and age. Plants gathered in the way Gibbons talks about, for personal use, will not suffer much, certain kinds of harvesting can be beneficial. I don't think there is a real danger that many people in this day and age will go to the trouble and work of gathering, preparing and cooking most of the wild plants herein.

He gives a description of each plant, where it is found, what its uses are, and several ways to cook it. The recipes are not formal, more like someone talking to you. He also mentions several forms of wild meat, such as frog legs, turtle, opossum, groundhog, bluegills, and more. I enjoyed this read, and I think anyone who likes food and cooking and the idea of sustaining themselves without a grocery store would enjoy it as well. Will I go out and gather wild food regularly? Probably not. I've made dandelion wine, salad and roasted roots. Although they were edible, the work involved did not match the payoff of flavor. I have also gathered elderflowers, which was most definitely worth the time and effort, but time and effort are hard to come by. As for digging cattails, or day lilies and hunting down other wild plants for a salad or vegetable, well, I am happy with Farmer's Market. ( )
  MrsLee | Oct 10, 2021 |
Ever since the first time I used the detailed instructions to make many pints of utterly wonderful maple syrup... mostly Manitoba maple (box elder) because Euell Gibbons accurately assured us that it was quite as good as sugar maple... and learned to identify hedgerow asparagus, I've had a soft spot for this book. That was 50 years ago -- I was 12. Stalking the Wild Asparagus really is a classic that every forager needs to read, and it richly rewards the reading. ( )
1 vota muumi | Mar 5, 2019 |
There are reasons why humans spent hundreds of years domesticating the plants that they did, which you'll find out if you try plants from this book. The edible plants that we've left to the wild are often harder to prepare and don't taste as good as the ones we know. Still I find it thrilling to be able to recognize edible plants and know how to prepare them and I owe it all to this book. ( )
3 vota aulsmith | Feb 4, 2011 |
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Nom de l'autorCàrrecTipus d'autorObra?Estat
Euell Gibbonsautor primaritotes les edicionscalculat
Schroeder, Margaret F.Il·lustradorautor secundaritotes les edicionsconfirmat
Has d'iniciar sessió per poder modificar les dades del coneixement compartit.
Si et cal més ajuda, mira la pàgina d'ajuda del coneixement compartit.
Títol normalitzat
Títol original
Títols alternatius
Data original de publicació
Gent/Personatges
Llocs importants
Esdeveniments importants
Pel·lícules relacionades
Epígraf
Dedicatòria
Informació del coneixement compartit en anglès. Modifica-la per localitzar-la a la teva llengua.
To my mother Laura Bowers Gibbons who first introduced me to wild food, who gave me the love of nature that has been the chief interest of my life, and who, at seventy-five years of age, is still a good foraging companion, this book is affectionately dedicated.
Primeres paraules
Informació del coneixement compartit en anglès. Modifica-la per localitzar-la a la teva llengua.
Why bother with wild food plants in a country which produces a surplus of many domestic food products?
Citacions
Darreres paraules
Informació del coneixement compartit en anglès. Modifica-la per localitzar-la a la teva llengua.
Nota de desambiguació
Editor de l'editorial
Creadors de notes promocionals a la coberta
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LCC canònic

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Wikipedia en anglès

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Fifty years ago an unknown writer named Euell Gibbons (1911-1975) presented a book on gathering wild foods to the New York publisher David McKay Co. Together they settled on the title, Stalking the Wild Asparagus. No one expected that this iconic title would become part of the American language, nor did they anticipate the revival of interest in natural food and in environmental preservation in which this book played a major role. Euell Gibbons became an unlikely celebrity and made many television appearances. Stalking the Wild Asparagus has sold the better part of half a million copies since the original publication and has been continuously in print since 1962. Euell Gibbons was one of the few people in this country to devote a considerable part of his life to the adventure of living off the land. He sought out wild plants all over North America and turned ordinary fruits and vegetable into delicious dishes. His book includes recipes for vegetable and casserole dishes, breads, cakes, muffins and twenty different pies. Plus jellies, jams, teas, and wines, and how to sweeten them with wild honey or homemade maple syrup.

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