Foraging California: Finding, Identifying, and Preparing Edible Wild Foods in California, Edition 3
About this ebook
—Paul Campbell, author of Survival Skills of Native California
From acorns, cactus, and yucca to mesquite, manzanita, and lamb’s quarter, this fully updated third of Foraging California guides readers to the edible wild foods and healthful herbs of the Golden State. Organized by plant families, this book is an authoritative guide for nature lovers, outdoors enthusiasts, and gastronomes.
INSIDE YOU’LL FIND Foraging California provides all of the information you need about wild foods in the region:
- Species ranging from herbs to trees
- Forager notes and expert advice on identifying, preparing, freezing, drying,
- storing, and cooking wild edibles
- Tools, techniques, and foraging etiquette
- Recipes to prepare at home and on the trail
MEET YOUR LOCAL EXPERT Christopher Nyerges has taught survival and self-reliance skills since 1974. He’s authored over a dozen books, and thousands of his articles have appeared in newspapers and magazines. He resides in Southern California.
Cover images by Christopher Nyerges
About the author
Christopher Nyerges, co-founder of the School of Self-reliance, has led wild food walks for thousands of students since 1974. He has authored 10 books on wild foods, survival, and self-reliance, and thousands of newspaper and magazine articles. He’s most recently written Foraging California, Nuts and Berries of California, and Wild Greens and Salads, all FalconGuides, the latter two are slated as 2015 titles. He continues to teach where he lives in Los Angeles County, California.
