The Book of Kudzu: A Culinary and Healing Guide

by William Shurtleff, Akiko Aoyagi

Kudzu is a plant, a green vine that grows everywhere in the South. The problem with kudzu is that it is very prolific and doesn't seem to have any plant predators....so it is thought of as an intruder and a giant weed. But in this book, kudzu is presented as a component in homecooking and home-made medicinals.

Genres: Cookbooks

102 pages, Paperback

First published January 1, 1977

Reviews

[tmll]

Of all the "The Book of..." series, this is perhaps my favorite. I haven't tried any of the recipes yet, so it is unclear how delicious his notions are. What I currently most love about this book over the others is William Shurtleff's boundless enthusiasm for kudzu. The man wrote 70 goddamned pages about kudzu, covering: Japanese and US history of the plant and its uses and disdain, culinary recipes, medicinal recipes (including one that involves charred umeboshi and human hair), at home production for fabric and powder, cottage industry production for fabrix and powder. Akiko Aoyagi again beautifully illustrates...BOOM! The mind is blown!!

[Mary Louise]

Yeah, bring kudzu with you and everything will be fine. (Mix it on the stove with apple juice for upset stomach.)

[Charlotte Fairchild]

I never got the Kudzu root more than once. I ate most of it raw, because I personally thought it was delicious.