A Feast of Weeds (Hardcover)
A Literary Guide to Foraging and Cooking Wild Edible Plants (California Studies in Food and Culture #38)
University of California Press, 9780520270343, 288pp.
Publication Date: October 29, 2012
Luigi Ballerini shows tremendous breadth and depth of knowledge in an opening literary and historical analysis that explains how we have come to eat and cultivate wild plants. Each chapter that follows is devoted to a single ingredient—greens such as nettles, fennel, mint, chicory, and dandelion; and fruits such as berries, pomegranate, and prickly pear. Ballerini’s delightful commentary helps foragers recognize, gather, and cook their harvest. Delicious and straightforward recipes from Southern Italy bring out the flavor and wholesomeness of each ingredient, highlighting the peasant roots of each dish.