Foraged Flavor - Finding Fabulous Ingredients in your Backyard...
By Tama Matsuoka Wong with Eddy Leroux
Packed with horticultural information and instructions on how to apply it in tasty ways, this book can satisfy on several levels. The forager and the head chef of Daniel, an upscale Manhattan restaurant, collaborated on this well-balanced manual of ways to move 71 different wild plants (including several invasive species) from your yard and woods into delicious entrees on your table. Chapters progress by seasons and harvestable plants are illustrated both by large color photographs and botanical illustrations. The 88 recipes have titles straight from a trendy menu but are intentionally simple and easily executed. The authors have done a nice job with their stated quest to feature plants that are not simply edible, but "actually taste good". The author was named Steward of the Year by the New Jersey Forest Service in 2007 and this book was nominated for a James Beard award in 2013. • Hardcover, 224 pages.
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