This book introduces you to the fascinating world of wild plants and their use in the kitchen. The author has compiled 140 tried-and-true recipes—ranging from simple to sophisticated—from her wealth of experience: salads, appetizers, main courses, and desserts, as well as cakes, spreads, bread, rolls, and specialties like flavoring vinegar or preparing liqueurs. All dishes are vegetarian and wholesome. They were prepared by the author, garnished with wild herbs, photographed by her in her garden, and then enjoyed with pleasure. To assist with identification and recognition, there is a reference section that presents the 72 wild plants used, along with information on their key characteristics, habitat, flowering time, and culinary uses. Let yourself be enchanted by the beautiful photos and inspired by the enthusiasm of an experienced wild herb expert. Author: Margarete Vogl. 234 pages, hardcover.