Foraged Flavor: Finding Fabulous Ingredients in Your Backyard or Farmer's Market, with 88 Recipes Hardcover – Jun 12 2012
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“Much more than a field guide with recipes, this is a fascinating introduction to the nearly lost art of foraging for wild edibles. Tama and Eddy are truly passionate in their approach; their enthusiasm is inspiring.”
—David Tanis, author of Heart of the Artichoke and Other Kitchen Journeys
“I love any book that brings more plants into our world, and wild plants have the most special place in the kitchen. The combination of sound information and delectable recipes couldn’t be more enticing. A lovely book!”
—Deborah Madison, author of Local Flavors
“This is a charming and informative introduction to harvesting and cooking with wild plants in a sustainable and environmentally sensitive way. Eddy Leroux’s interesting and delicious recipes alone make the book a must-have.”
—Daniel Patterson, chef-owner of Coi
“Foraged Flavor is the perfect guide for the home cook to the bounty and beauty of what’s growing right there in your own backyard. Tama shares her enthusiasm for foraging and turns you on to harvesting from the ‘wild’ and Eddy's recipes turn the ‘wilderness’ into pure deliciousness.”
—Melissa Hamilton and Christopher Hirsheimer, authors of Canal House Cooking
“Foraged Flavor isn’t just a collection of gourmet recipes for weeds and other unappreciated plants. . . . [It] matches the distinctive, variously nutty, tart, sour, hot, minty tastes of these wild herbs—for a weed, after all, is just a plant we don’t like—with their soul mates (ginger or mustard or pine nuts).”
—The New York Times
“Foraged Flavor is an unusual book in that it’s a joint effort between a forager (Wong) and a chef (Leroux), so in may ways, it provides the best of both worlds: information on the plants plus recipes that provide a sophisticated, culinary usage that go beyond teas and salads.”
“The book could be called Foraged Urban Flavor as I count only a handful of plants in the book that I can’t find growing wild in my own garden or within a short distance. . . . The ingredients are easy to source (even in my inner-city neighborhood) and the recipes are simple enough that someone like me could follow them.”
“In a few hours a truck would arrive at Ms. Wong’s house in rural Hunterdon County [New Jersey] to pick up bags of deadnettle, creeping jenny, chickweed, and other plants most people would step over or pull out. They will be delivered to Daniel, the three-Michelin-star Manhattan flagship of chef Daniel Boulud. Ms. Wong is the restaurant’s forager, relied on to help keep the menu diverse, unique, and flavorful. ‘With Tama, the level of trust is absolute,’ said Daniel’s chef de cuisine Eddy Leroux . . . The recipes [in Foraged Flavor] are largely simplified versions of dishes on the Daniel menu, such a pan-roasted wild turbot with pine needles and spring wild herb ravioli with Gorgonzola, which includes deadnettle, wild garlic mustard, chickweed, and dandelion.”
—The Wall Street Journal
About the Author
TAMA MATSUOKA WONG is the forager for restaurant Daniel in New York City and enjoys relationships with organizations that include the Audubon Society and Slow Food. After more than twenty-five years as a financial services lawyer, she launched Meadows and More, LLC, to connect experts in the field of meadow restoration, botany, and wildlife with people in the community. In 2007, she was named Steward of the Year by the New Jersey Forest Service.
EDDY LEROUX is the chef de cuisine at Daniel, the award-winning flagship restaurant of celebrity chef Daniel Boulud.
Top Customer Reviews
As a kid I remember reading camping type books that listed plants that you could eat to survive while lost in the woods, or plants that taste similar to, and can substitute, other flavours. This book is not along those lines at all. Instead, the author has considered wild plants that are relatively common that provide unique tastes, and provides information on the season when these tastes are available. Also noted is that many of these are not new, but rather lost from the past as our diets have become homogenized.
This information is accompanied by recipes that provide a starting point for exploring how to introduce these elements into your cooking, either as herbs or as part of the entre itself. While based upon the work of a famous chef, the recipes are not the least bit intimidating and are clearly hoped to be useful for regular meals, not just special occasions.
These two elements are tied together with the personal narrative of the authors as to how they became involved with this venture, which makes it a much more compelling read than a simple catalogue of plants that you have never thought of as food, and what you might do with them if you got interested.Read more ›
Most Helpful Customer Reviews on Amazon.com (beta)
A great plus is that this isn't an exhaustive guide to all edible wild plants -- it's not a Peterson's guide. Rather, it's a selection that tries to be balanced in flavor, texture, and use. It's more of a kitchen companion than a backpacker's foraging guide. You can go out and find many of the ingredients in a matter of minutes.
Additionally -- and perhaps most importantly -- the recipes are easy. Coupled with the easy-to-find nature of the foods, this makes for a relatively painless introduction to food foraging.
Highly recommended for people who are just getting into local foraging.
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