In this groundbreaking collection of nearly 500 wild food recipes, celebrated New York City forager, cook, kitchen gardener, and writer Marie Viljoen incorporates wild ingredients into everyday and special occasion fare. Motivated by a hunger for new flavors and working with thirty-six versatile wild plants-some increasingly found in farmers markets, she offers deliciously compelling recipes for everything from cocktails and snacks to appetizers,...

In addition to learning to cook foraged and farmed foods, readers will explore the basics of wild plant harvesting (including identification and ethical best practices) while enjoying humorous anecdotes from Connoleys years of remote gathering. Photographer Jay Hemphill also presents stunning images that capture the bounty of North America.