Foraged Flavor
Finding Fabulous Ingredients in Your Backyard or Farmer's Market, with 88 Recipes: A Cookbook
2 of 2 copies available
Forage for wild food and discover delicious edible plants growing everywhere—including your backyard—and how best to prepare them to highlight their unique flavors, with this seasonally organized field guide and cookbook.
While others in the past have identified which wild plants are edible, Tama Matsuoka Wong, the forager for Daniel, the flagship restaurant of renowned chef Daniel Boulud, and Eddy Leroux, its chef de cuisine, go two steps further. First, they have carefully selected only the wild plants that are worth seeking out for their fabulous flavors. Second, after much taste-testing, they have figured out the best way to prepare each ingredient—a key in getting to know these exciting new foods.
In Foraged Flavor, they reveal their seventy-one favorite plants, which are easy to identify, can be harvested sustainably across the country, and can also be found in farmer’s markets. Tama helps readers uncover bright lemony oxalis growing in patches of their lawns or creeping jenny, with its unmistakable leaves and delicate green-pea flavor. Eddy then provides simple recipes to showcase the foraged finds, including Cardamine Cress with Fennel and Orange Vinaigrette; Braised Beef, Dandelion Leaves, and Clear Noodles; and Purslane Eggplant Caponata.
With fifty-two botanical illustrations, fifty-three color photographs of the plants, and tons of field- and kitchen-tested know-how, Foraged Flavor will be an indispensable guide for cooking and outdoor enthusiasts.
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Creators
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Publisher
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Release date
June 12, 2012 -
Formats
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OverDrive Read
- ISBN: 9780307956620
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EPUB ebook
- ISBN: 9780307956620
- File size: 48191 KB
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Languages
- English
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Reviews
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June 1, 2012
Wong and Leroux bring a contemporary perspective to the old science of foraging for food. Wong was a corporate lawyer who now forages for Daniel, renowned chef Daniel Boulud's flagship Manhattan restaurant; Leroux, Daniel's chef de cuisine, turns Wong's finds of broadleaf dock, dead nettle, knotweed, lamb's quarter, and more into ingredients in sauces, ravioli, and ice cream. The book is arranged by season, beginning with early spring and ending with winter. Each chapter describes the season's wild plants, their form, growth habit, characteristics, location (most grow in all of the continental states except Texas and the Southwest), and harvest tips. A sustainability color code is also included for each plant. The majority of the 71 recipes are easy to make once the ingredients have been found, identified, picked, and washed. Interesting examples are Galium (fragrant bedstraw) Potato Chips and Dandelion Flower Jelly. VERDICT Recommended for public libraries serving patrons interested in foraging and for those who don't own Connie Green and Sarah Scott's The Wild Table. (Photographs, vital for identification, were not seen.)--Christine Bulson, formerly with SUNY Oneonta Lib.
Copyright 2012 Library Journal, LLC Used with permission.
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