I've had this book in my library since it was first published. Carolyn herself autographed it for me in '82. In all the moves and changes over the years, I could never justify getting rid of it. It's the best, most usable book on desert edibles I've ever read or owned. Here's a breakdown:. 1. Cactus and cactuslike plants - agave, barrel, cholla, etc. 2. Nuts and seeds - acorn, grass seed, jojoba, etc. 3. Grapes, berries and cherries - chokecherry, wild currant, etc. 4. Foods of the marsh and mesa - buffalo gourd, cattail, cota, etc. 5. greens - Rocky Mountain Beeweed, Canaigre, Curly dock, etc. 6. Agriculture - beans, chili, corn, etc. Let's take a look at page 10, Cholla. Wonderful, detailed illustration - if you can't find the plant by these pictures, you're not trying. Common name, scientific names, habitat and description. First Para. :. "Indians sometimes called early spring - March - 'the cactus moon' because food was scarce, and this plant was often the only available vegetable food. " Etc. Next page, she spells out how to harvest and clean the buds for food. Cholla buds - basic preparation. Next recipe:  cholla buds and squash. One of my favorite recipe in the book is Prickly Pear jelly - oh, yum!!!. This is the book for anyone who doesn't know a wild grape from a hackberry. It even has a recipe for Dandelion Wine. It's a wonderful blend of desert culture and how-tos. How can you go wrong with that?. My old, tattered book is filled with specimens from my own desert excursions. It's been dog-eared, noted, dirtied and loved. It will be one book I'll never give up
It even has a recipe for Dandelion Wine