"Dishes prepared from this off-beat cookbook using wild plants available in backyards and city lots of the Southwest will introduce interesting and nutritious meals to residents of the Sunbelt."--American Horticulturist "Adapting traditional recipes to contemporary life-styles and kitchens, the author shows how foraging wild plants (nuts, fruits, berries) and cultivating age-old crops (beans, squashes) can sustain the body and inspire the cuisine of today."--Booklist