cooking wildFor those who would like to incorporate wild food into meals, look no further than Cooking Wild ($35.00, 328 pp), by Chef John Ash and James O. Fraioli. Divided into five chapters, this book focuses mainly on plants, seafood, meat and birds that are easily found at local supermarkets, so individuals “needn’t crawl through the forest or hunt their own game.” In addition to having more than 150 recipes, the book also contains information on foraged and uncultivated foods, and even looks at conveniently sold progeny of wild foods.


Running Press, 2300 Chestnut St., Philadelphia, PA 19103,

Published in WholeFoods Magazine Online, 4/9/16