The second volume of "Wild Cooking," beyond presenting a new set of plants, includes the study of several new aspects, such as the production of food colorings, sprouts from wild seeds, and new preparations for comprehensive body care.

Originated from the union of botany and the culinary arts, this work, like Volume I, transcends the boundaries of a single genre. It aims to promote a worldview based on the certainty that everything needed to live prosperously is within our reach, in nature.

To supply ourselves in one of these aspects (food), we need the theoretical, practical, and attitudinal tools, the rudiments of which are made available to the reader in these pages, through the study of a carefully selected set of species—mostly wild. Additionally, an overview of the properties of these plants and their potential medicinal and cosmetic uses is provided.

Throughout the chapters, all the necessary steps are covered to incorporate a variety of resources that can be obtained through hand-harvesting into the daily life of modern people. We have a vast array of possibilities, which are not only demonstrated here, but also detailed step by step how to access them without necessarily having prior knowledge.