The New York Times, June 28, 1962
The author is a first-rate cook, or what would be called in the South a "born" cook. He creates and improvises with authority and imagination and the results are enormously inventive.


Boston Globe, October 18, 1967
STALKING THE WILD ASPARAGUS was a bible of the environmental movement--as well as a primer for anyone interested in healthy, inexpensive eating.


Review
"“He (Euell Gibbons) was a man who knew the wild in a way that no one else in this time has even marginally approached.”
John McPhee,The New York Times (1976) "


Book Description
Euell Gibbons was one of the few people in this country to devote a considerable part of his life to the adventure of “living off the land.” He sought out wild plants all over North America and made them into delicious dishes. His book includes recipes for vegetable and casserole dishes, breads, cakes, muffins and twenty different pies. He also shows how to make numerous jellies, jams, teas, and wines, and how to sweeten them with wild honey or homemade maple syrup.


From the Publisher
Euell Gibbons was one of the few people in this country to devote a considerable part of his life to the adventure of "living off the land." His greatest pleasure was seeking out wild plants, which he made into delicious dishes. The plants he gathers and prepares in this book are widely available everywhere in North America. There are recipes for delicious vegetable and casserole dishes, breads, cakes, and twenty different pies. He also shows how to make numerous jellies, jams, teas, and wines, and how to sweeten them with wild honey or homemade maple syrup.

ANNOTATION

Now you can turn every field, forest or roadside into a health-food market with free merchandise with this classic resource for lovers of wild food.

FROM THE PUBLISHER

Euell Gibbons was one of the few people in this country to devote a considerable part of his life to the adventure of "living off the land". His greatest pleasure was seeking out wild plants, which he made into delicious dishes. The plants he gathers and prepares in Stalking the Wild Asparagus are widely available everywhere in North America. There are recipes for delicious vegetable and casserole dishes, breads, cakes, muffins, and twenty different pies. He also shows how to make numerous jellies, jams, teas, and wines, and how to sweeten them with wild honey or homemade maple syrup.

FROM THE CRITICS

Nika Hazelton

First of all, anybody even remotely interested in nature (and why else should anybody take an uncomfortable summer cottage when they have a perfectly good home) should have Stalking the Wild Asparagus and Stalking the Blue-Eyed Scallop by Euell Gibbons. These books tell you how to forage for food and pleasure in the woods and on the sea coasts, with hundreds of recipes for making good things of what grows for free, and an enormous amount of most readable information as well. They are well on the way to becoming classics, and most deservedly so.—New York Times Book Review

Craig Claiborne

The author is a first-rate cook, or what would be called in the South a 'born' cook. He creates and improvises with authority and imagination and the results are enormously inventive.