Cooking from the wilds. Trees and shrubs. Vishnevsky M.V.

This book opens the series “Cooking from the wilds” dedicated to edible wild trees, shrubs, herbs, ferns, algae, mushrooms and lichens 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 from the reader.

. The predocational volume describes the wooden plants of Russia (trees, shrubs and vines), which have edible fruits, buds and flowers, green parts (kidneys, kidneys, green Leaves, shoots), bark and juice, or containing edible resinous and sugary discharge. The selection also includes woody plants, certain parts of which are used as aromatic seasonings. Drinking plants are also mentioned, which are used by the population (and sometimes the food industry) for the preparation of alcoholic and soft drinks, as well as as surrogates of tea and coffee.

. The descriptions of the plants themselves, the book contains many recipes and practical recommendations who will be useful to the widest circle of readers.