(*NEW ARRIVAL*) (Nuts) Edwin A. Menninger. Edible Nuts of the World William Kitchiner Kang expertly weaves jangs’ history

Kang expertly weaves jangs’ history and methods into 60 accessible recipes to bring the sauces to life

Starting with the first plants ready for eating in the early spring (watercress and nettles) and following the sequence of harvest through the late fall (persimmons and Jerusalem artichokes)

cultural educator and former board director of the South Australian Native Title Service

Over 110 recipes accompanied by survivors’ pre-war recollections and post-liberation memories weave a unique tapestry of sensory experiences of flavors and aromas from the old world

While many would argue that they bear no significance or should be done away with in our quest to save the environment

(*NEW ARRIVAL*) (Nuts) Edwin A. Menninger. Edible Nuts of the World William Kitchiner Kang expertly weaves jangs’ historyIllus. with photographs & drawings. 12x8. 75", jacket. First Edition. Stuart, FL: Horticultural Books, 1977. Replete with information about and photographs of edible nuts around the globe, including tropical ones like Brazil, illipe, pili, macadamia, mangosteen and coconut. Also included are hickory, sandalwood, chestnut, and some outliers like nutmeg, peanuts, durian, pumpkins and gourds, jackfruit, and Costa Rican "Old Man's Stick." Fine. (109)