Teresa Marrone Books in Order

Marrone explains how to prepare wild game from the field to the kitchen, covering skinning, butchering, portioning, dressing, and freezing. Recipes for large and small game and waterfowl help cooks turn their harvest into finished meals.

Marrone brings together more than 150 recipes for meals away from a home kitchen. Advice on planning, packing, and camp cooking helps canoeists, hikers, and anglers organize food and prepare varied dishes during outdoor trips.

Marrone gathers recipes for cooking wild game from around the world. Taking an international approach to the hunter's kitchen, the collection offers dishes for different meals and draws on cooking traditions across the continents.

Organized by season, Marrone's cookbook offers recipes suited to cabin kitchens with limited equipment and easily available ingredients. Meals, snacks, desserts, and activities for children help families cook with minimal fuss while enjoying time away.

Marrone introduces the harvesting and cooking of wild foods found across the Upper Midwest, from country lanes to city backyards. More than 250 recipes help readers put gathered ingredients to use in everyday meals.

This cookbook explains how to prepare wild game in slow cookers, crockpots, and low ovens. More than a hundred recipes cover large and small game, game birds, and waterfowl, with guidance on choosing equipment and matching methods to particular meats.

More than 150 recipes turn wild berries and fruits from Minnesota, Wisconsin, and Michigan into sauces, desserts, drinks, and preserves. Advice on harvesting and storing the ingredients helps home cooks make use of both foraged and purchased seasonal produce.

This regional cookbook offers more than 175 recipes using wild berries and fruits found in Illinois, Iowa, and Missouri. It introduces fifty edible plants and helps home cooks turn locally gathered ingredients into dishes that make use of the seasonal harvest.

Focusing on Indiana, Kentucky, and Ohio, this cookbook presents more than 175 recipes featuring fifty edible wild plants. It helps foragers and home cooks use familiar regional berries and fruits, including ingredients that may grow close to home.

Organized by fruit color and form, this guide helps readers identify more than two hundred wild berries and fruits in Illinois, Iowa, and Missouri. Photographs, range maps, and ripening information distinguish edible species from plants best avoided.

This field guide identifies more than two hundred wild berries and fruits found in Indiana, Kentucky, and Ohio. Color-based organization, photographs, maps, and seasonal information help readers recognize plants and distinguish useful edible species from potentially harmful lookalikes.

More than 175 recipes introduce ways to cook with fifty edible wild plants from the Rocky Mountain states. The collection helps home cooks use locally gathered berries and fruits, turning the region’s seasonal harvest into meals and treats.

Covering Colorado, Idaho, Montana, New Mexico, Utah, and Wyoming, this guide introduces more than two hundred wild berries and fruits. Photographs and descriptions organized by color support identification, with range and seasonal information explaining what to gather or avoid.

Seventy-five recipes explore maple syrup beyond the breakfast table, using it in savory dishes, breads, vegetables, and desserts. Alongside regional history and contemporary cooking ideas, a practical section explains how to produce small quantities of syrup at home.

Photographs and concise descriptions introduce more than four hundred mushrooms found in the northeastern United States. Entries organized by shape and color explain visual differences, while separate sections highlight notable edible and poisonous species for beginning and experienced mushroom enthusiasts.

Photographs and descriptions introduce common weeds growing throughout the Upper Midwest, arranging them by visible characteristics to aid identification. The guide explains how individual plants spread, ways to control unwanted growth, and potential benefits or uses of familiar species.

Nearly two hundred wild berries and fruits from Minnesota, Wisconsin, and Michigan appear in this photographic identification guide. Entries arranged by color and form explain distinguishing features, seasonal availability, and uses, helping readers recognize edible plants and avoid dangerous species.

This photographic field guide introduces more than four hundred mushroom species found in Idaho, Oregon and Washington. Organized by shape and color, its entries explain identifying characteristics, with separate sections on edible and toxic species to help readers distinguish similar fungi.

Nearly four hundred mushrooms from the Upper Midwest appear in this illustrated identification guide. Photographs and descriptions organized by shape and color explain distinguishing features, while dedicated sections introduce important edible and toxic species found across the region.