Fans of "Food for Free" will be delighted at this new format--ideal for carrying in a rucksack. Over 100 edible plants are featured together with recipes and other interesting culinary information. With details on how to pick, when to pick, and regulations on picking, this new format of a best-selling title provides a portable guide for all those who enjoy what the countryside has to offer. More than 100 plants are listed, fully illustrated, and described, together with recipes and other fascinating information about their use throughout the ages. The recipes are listed so that you can plan your foray with a feast in mind. This is the ideal book for both nature-lovers and cooks. Particularly with today's emphasis on the freshest and most natural of foods. There is also practical advice on how to pick plus the countryside laws and regulations on picking wild plants.

Once, nutmeg was worth its weight in gold. For much of human history, the tiny Banda Islands in Indonesia were the only source of this esteemed spice. From the age of the Silk Roads through to the mid-19th century partial shift of production to the Caribbean, covering battles between the Honourable East India Company and the Dutch Verenigde Oostindische Compagnie, this book traces the story of nutmeg, revealing its extensive and often surprising influence over conflict, politics, social mores, and Western society. Beautiful antique silver, gold, enamel, bone, ivory, treen and Tunbridgeware graters and rasps demonstrate how much nutmeg was valued throughout history. This book gathers pictures of some of the finest examples world-wide, alongside mechanical and base metal graters and spice containers. It illustrates, and provides useful information on, the history of pomanders which were associated with nutmeg, as this spice was once thought to ward off pestilence and plague. Combining the social history of nutmeg with explanations of the spice production and transportation process, and illustrating in detail examples in international nutmeg grater collections and museums, this book is the essential reference work for collectors, antique dealers and auctioneers.

Ten years after the Rocky Mountain Elk Foundation published its original Elk Hunter's Cookbook, the national conservation organization is bringing out this completely revised and expanded edition. With 275 recipes, all contributed by people who love elk and elk country, The New Elk Hunter's Cookbook and Meat Care Guide is one of the most comprehensive and informative books ever published for cooking with wild game meat. You'll find new ways to prepare steaks, roasts, chops, fillets, stew meat, and ground meat; learn how to make your own jerky and sausage; enjoy creating more than a dozen marinades; and even discover how to use the tongue, liver, heart, and neck.
The New Elk Hunter's Cookbook and Meat Care Guide isn't limited to just elk, deer, moose, and antelope, however. There also are recipes for bear, squirrel, rabbit, rattlesnake, alligator, dove, quail, grouse, pheasant, goose, duck, wild turkey, frog legs, salmon, northern pike, and trout, as well as beef, chicken, pork, and ham.
Inside you'll find delicious appetizers, hearty soups, simple backpacking fare, quick sandwiches, and even fantastic dinner entrees. For your elk camp or during the winter at home, an all-new chapter devoted to sixty Dutch oven and camp cooking recipes entices you to make such foods as Elk Grillade, Dutch Oven Lasagna, Taco Soup, Squirrel Stew, Sociable Pinto Beans, Spicy Southwest Potatoes, Old-Fashioned Corn Bread, and John Woodman's Cake.
Nine essays by longtime hunters and game cooks will teach you: New strategies for field care of meat; how to build your own smokehouse; the advantages of dry aging; the fundamentals for ensuring better-tasting meat; how to prepare meals, eat well, and stayhealthy in elk camp; butchers' trade secrets about elk hunting and field dressing; how to use a Dutch oven and much more
Try these hunter's kitchen favorites: Sourdough Doughnuts, Wild Goose and Wild Rice Soup, Wild Game Cocktail Meatballs, Elk Henley in Puffed Pastry, Venison Enchiladas, Phantom Creek Pot Roast, A.J.'s Garden Green Tomato Pie.
The mission of the Rocky Mountain Elk Foundation is to ensure the future of elk, other wildlife and their habitat.

A Garden of Herbs by Eleanour Sinclair Rohde. This book is primarily intended for those who are going to create an old fashioned herb garden, and who want to know how to use these herbs as our great grandmothers did: but even if you buy your herbs at the store, this practical handbook will show you how to make hundreds of teas, syrups, conserves, pies, candied flowers and leaves, wines, sweet waters and perfumes from well known wild and garden herbs that are readily available. Most of the recipes are taken from old English herbals (Gerard's herbal, John Evelyn's Acetaria, Coles Art of Simpling and many others) and the author one of the two or three most outstanding herbalists of this century adds many more of her own. Miss Rohde first provides a brief historical description of the herb garden, discussing some of the major books on herbs that have been written in England since the Anglo-Saxon Bald's leech book. Then in a long chapter entitled "Sundry of herbs" she lists the common herbs in alphabetical order, giving descriptions, recipes, hints on preservation, etc, for each one. There are recipes in this chapter for such dishes as artichoke pie, chervil broth, pickled cow slips, dill pickles, marigold pudding, nettle spinach, sauce eglantine (from roses), tarragon vinegar, violet cakes and wormwood brandy. There is an entire chapter on salads made with all kinds of herbs, which includes recipes for vinegar and mustard. ther chapters cover herb pottages and puddings, drinks and homemade wines (from mint, currants, lemons, dandelions, blackberries, sage, apples, gooseberries, apricots, turnips, etc) and some additional recipes- almond milk, beet-root biscuits, parsnip cakes, potato pie, and many more unusual herb foods. A practical chapter on the picking and drying of herbs and a final chapter on the use of herbs for scents (in pomanders, ointments, bath waters, eau de cologne and other perfumes) complete the volume. Miss Rohde's charming presentation and the ease with which her herbal lends itself to hours of browsing, will make this book a source of delight for anyone interested in plants or their lore.