Paperback
Euell Gibbons tells how to forage for wild food in every coastal area of North America. Filled with accurate line drawings to aid in identifying crabs, mussels, clams and numerous other shellfish, the book also abounds in recipes and cooking tips all the way from varieties of bouillabaisse, chowders and clambakes to simple Epicurean treats such as boiled periwinkles dipped in melted butter.
