The wild onion cook book
Subtitle: all you want to know about the edible alliums: chives, garlic, leeks, onions, scallions, shallots
By: the Northern Illinois Unit (The Wild Onion Unit) of the Herb Society of America
Publisher: Jumbo Jack's Cookbooks
Published: 1997
Place of publication: Audubon, IA
Language: eng
Number of pages: 377
Subjects: Cooking; Cooking (Herbs)
Other titles: All you want to know about the edible alliums
Notes: Includes index.