Cooking Wild Berries Fruits of Mn, Wi, Mi - (Foraging Cookbooks) by Teresa Marrone

Book Synopsis

Enjoy nature's bounty with the cookbook that offers more than 150 recipes for your foraging finds in the Upper Midwest.

Teresa Marrone has been foraging for wild fruits and berries for decades, and she knows the best ways to enjoy them! Now let her recipes guide you every step of the way in the kitchen! This cookbooks presents more than 150 tried and true recipes featuring more than 40 of the most delectable wild edibles in Minnesota, Wisconsin, and Michigan: apples, blueberries, grapes, plums, rose hips, strawberries, and more. Many of the featured fruits and berries are common, and some might even grow in your backyard!

Cookbook Features

• More than 150 recipes, featuring over 40 of the region's edible berries and fruits


• Recipes for sauces, baked goods, drinks, desserts, and more


• Tips on harvesting, freezing, dehydrating, and canning


• Small-batch jelly and jam recipes to maximize your harvest


• Tasty treats, whether ingredients are picked or purchased


• Handy cross-references to Teresa's companion field guide: Wild Berries & Fruits Field Guide of Minnesota, Wisconsin, and Michigan

This cookbook helps you make the most of the wild harvest that's there for the taking!

Review Quotes

Cooking with Wild Berries & Fruits. This delightful cookbook contains over 150 recipes featuring more than 40 edible fruits and berries found in the three-state region. You'll enjoy the more conventional jams, jellies, pies and muffins, or take some culinary risks with more exotic dishes and condiments. "Cherry Barbecue Sauce" is a sweet and savory sauce using wild cherries that works particularly well with duck and goose. The cookbook includes several recipes for after-dinner liqueurs - like Crabapplejack, Currant Cordial and Elderberry Liqueur - as well as other treats like Sweet and Snappy Ground Cherry Salsa and Highbush Cranberry Sorbet. Several pages at the back of the book will help you sort out the mysteries of pectin and how to make adjustments for wild fruit or small batches. There are also tips for dehydrating wild fruit and making wild berry or fruit leather.--Kathryn A. Kahler"Wisconsin Natural Resources Magazine" (02/03/2010)