Cooking from the wilds. Fern, algae, lichens and mushrooms. Vishnevsky M.V.

This book continues the series “Cooking from the wilds” dedicated to edible wild plants and mushrooms that can be found in Russia. The main task of the series is to orient the reader among the diversity of edible wild roses, to tell which parts of these organisms can be collected and showing which methods of harvesting and culinary processing are best suited to them. The publication is a popular reference book and does not require special knowledge of botany or special culinary training from the reader.

in this volume, edible Russian wilds belonging to the three kingdoms of life (fern, horsetails, mosses and mosses and mosses will be considered in this volume. algae), mushrooms (mushrooms and lichens itself) and bacteria (cyanobacteria, which used to be called blue-green algae).

In addition to describing the wilds themselves, the book contains many recipes and practical recommendations that will be useful to the widest circle readers.