Forage, harvest, feast : a wild-inspired cuisine
(Book)
Author
Published
White River Junction, Vermont : Chelsea Green Publishing, [2018].
Format
Book
Physical Desc
469 pages : color illustrations ; 27 cm
Status
Main Library - Adult
641.6 Vil
1 available
641.6 Vil
1 available
Oliver La Farge - Adult
641.6 Vil
1 available
641.6 Vil
1 available
Southside - Adult
641.6 Vil
1 available
641.6 Vil
1 available
Description
Loading Description...
Also in this Series
Checking series information...
Copies
Location | Call Number | Status |
---|---|---|
Main Library - Adult | 641.6 Vil | On Shelf |
Oliver La Farge - Adult | 641.6 Vil | On Shelf |
Southside - Adult | 641.6 Vil | On Shelf |
More Details
Published
White River Junction, Vermont : Chelsea Green Publishing, [2018].
Language
English
Notes
General Note
Includes index.
Description
In this groundbreaking collection of nearly 500 wild food recipes, celebrated New York City forager, cook, kitchen gardener, and writer Marie Viljoen incorporates wild ingredients into everyday and special occasion fare. Motivated by a hunger for new flavors and working with thirty-six versatile wild plants-some increasingly found in farmers markets, she offers deliciously compelling recipes for everything from cocktails and snacks to appetizers, entrées, and desserts, as well as bakes, breads, preserves, sauces, syrups, ferments, spices, and salts. From underexplored native flavors like bayberry and spicebush to accessible ecological threats like Japanese knotweed and mugwort, Viljoen presents hundreds of recipes unprecedented in scope. They range from simple quickweed griddle cakes with American burnweed butter to sophisticated dishes like a souffléed tomato roulade stuffed with garlic mustard, or scallops seared with sweet white clover, cattail pollen, and sweetfern butter. Viljoen makes unfamiliar ingredients familiar by treating each to a thorough culinary examination, allowing readers to grasp every plant's character and inflection.
Reviews from GoodReads
Loading GoodReads Reviews.