Handbook of Edible Weeds or Sue Lawrences Scottish Kitchen

Handbook of Edible Weeds: Herbal Reference Library

Author: James A Duk

Handbook of Edible Weeds contains detailed descriptions and illustrations of 100 edible weeds, representing 100 genera of higher plant species. Some of the species are strictly American, but many are cosmopolitan weeds. Each account includes common names recognized by the Weed Science Society of America, standard Latin scientific names, uses, and distribution (geographic and ecological). Cautionary notes are included regarding the potential allergenic or other harmful properties of many of the weeds.

Booknews

A retired economic botanist provides highly entertaining, personal, and detailed descriptions, accompanied by b&w line drawings, of selected members of 100 genera of wild plants of the eastern United States, including both natives and aggressive aliens. Organized alphabetically by scientific name, each entry includes a description of the plant's habit; distribution, including vegetation type, phenology, geography, and hardiness zones; and utility, including edibility, toxicity, biomass or yields, important medicinal or other uses, and cautions. Annotation c. Book News, Inc., Portland, OR (booknews.com)

Table of Contents:

	Introduction	3
	Alphabetical Listing of Plants	15
	Bibliography of Edible Plants	217
	List of Illustrations	223
	Indexes	227
	Index to Plant Names	229
	General Index	236

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Sue Lawrence's Scottish Kitchen: Over 100 Modern Recipes Using Traditional Ingredients

Author: Sue Lawrenc

In her latest book, Sue Lawrence presents a marvelous collection of contemporary Scottish recipes that feature traditional, down-to-earth ingredients (with substitutions offered for more difficult-to-find items). For breakfast, enjoy Smoked Trout Hash or Scrambled Eggs with Smoked Salmon, or for a light meal, Asparagus Tarte Tatin. For a picnic, there's Summer Pea Soup with Mint, Herbed Scotch Eggs, and Whisky- Laced Fruit Cake. And for a Burns Supper, try Barley Risotto with Chanterelles, Venison with Oat and Herb Crust, and Shortbread Ice Cream with Sticky Bananas. Illustrated with gorgeous color photos of the food and the Scottish countryside, this is a treasure trove of all that is good in Scottish cooking.