Foraged Flavor
Foraged Flavor

Author: Tama Matsuoka Wong

Publisher: Clarkson Potter

Published: 2012-06-12

Total Pages: 226

ISBN-13: 0307956628

DOWNLOAD EBOOK

This ebook features sixty-two bonus photos of wild edibles in the field as well as quick reference links to illustrations of key leaf characteristics for easy plant recognition. 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.

Foraged Flavor
Foraged Flavor

Author: Tama Matsuoka Wong

Publisher: Clarkson Potter

Published: 2012

Total Pages: 226

ISBN-13: 030795661X

DOWNLOAD EBOOK

Helps prospective foragers identify 72 edible plants and then provides more than 80 recipes for utilizing them, including Cardamine Cress With Fennel and Orange Vinaigrette; Braised Beef With Onions and Dandelion; Violets, Strawberries, and Créme Fraiche; and more.

Midwest Foraging
Midwest Foraging

Author: Lisa M. Rose

Publisher: Timber Press

Published: 2016-03-16

Total Pages: 321

ISBN-13: 1604697024

DOWNLOAD EBOOK

“This full color guide makes foraging accessible for beginners and is a reliable source for advanced foragers.” —Edible Chicago The Midwest offers a veritable feast for foragers, and with Lisa Rose as your trusted guide you will learn how to safely find and identify an abundance of delicious wild plants. The plant profiles in Midwest Foraging include clear, color photographs, identification tips, guidance on how to ethically harvest, and suggestions for eating and preserving. A handy seasonal planner details which plants are available during every season. Thorough, comprehensive, and safe, this is a must-have for foragers in Illinois, Indiana, Iowa, Minnesota, Michigan, Missouri, Nebraska, Ohio, South Dakota, and North Dakota.

Foraging and Feasting
Foraging and Feasting

Author: Dina Falconi

Publisher:

Published: 2013-07-14

Total Pages: 240

ISBN-13: 9780989343305

DOWNLOAD EBOOK

Foraging & Feasting: A Field Guide and Wild Food Cookbook celebrates and reclaims the lost art of turning locally gathered wild plants into nutritious, delicious meals ? a traditional foodway long practiced by our ancestors but neglected in modern times. The book's beautiful, instructive botanical illustrations and enlightening recipes offer an adventurous and satisfying way to eat locally and seasonally. Readers will be able to identify, harvest, prepare, eat, and savor the wild bounty all around them. We share this project with you out of our long commitment to connecting with nature through food and art. The effort weaves together Dina?s 30 years of passionate investigations into wild-plant identification, foraging, and cooking with Wendy?s deft artistic skills honed over 15 years as a botanical illustrator. The result is an abundance of recipes and illustrations that explore creative ways to bring wild edibles into our lives. Part One of Foraging & Feasting serves as a visual guide, tracking 50 plants through their growing cycle. The images illustrate the culinary uses of wild plants at various seasons. Part Two contains easy-to-use references including Plant Chart Centerfolds and Seasonal Flow Charts. Part Three brings you into the kitchen; here you'll find more than 100 master recipes and countless variations formulated to help you easily turn wild plants into delectable salads, soups, beverages, meat dishes, desserts, and a host of other culinary delights. These recipes are not limited to wild ingredients; they can be used with cultivated ingredients as well, purchased or homegrown. Many of the recipes can be made to accommodate various dietary restrictions: gluten-free, casein-free, dairy-free, grain-free, and sugar-free. Among those who will find the book valuable are the health-conscious members of the Weston A Price Foundation, ever in search of nutrient-dense, traditional whole foods. Slow Food enthusiasts will appreciate how focusing on ancient, seas¬¬unusual edibles.

The Forager Chef's Book of Flora
The Forager Chef's Book of Flora

Author: Alan Bergo

Publisher: Chelsea Green Publishing

Published: 2021-06-24

Total Pages: 290

ISBN-13: 1603589481

DOWNLOAD EBOOK

“In this remarkable new cookbook, Bergo provides stories, photographs and inventive recipes.”—Star Tribune As Seen on NBC's The Today Show! "With a passion for bringing a taste of the wild to the table, [Bergo’s] inspiration for experimentation shows in his inventive dishes created around ingredients found in his own backyard."—Tastemade From root to flower—and featuring 180 recipes and over 230 of the author’s own beautiful photographs—explore the edible plants we find all around us with the Forager Chef Alan Bergo as he breaks new culinary ground! In The Forager Chef’s Book of Flora you’ll find the exotic to the familiar—from Ramp Leaf Dumplings to Spruce Tip Panna Cotta to Crisp Fiddlehead Pickles—with Chef Bergo’s unique blend of easy-to-follow instruction and out-of-this-world inspiration. Over the past fifteen years, Minnesota chef Alan Bergo has become one of America’s most exciting and resourceful culinary voices, with millions seeking his guidance through his wildly popular website and video tutorials. Bergo’s inventive culinary style is defined by his encyclopedic curiosity, and his abiding, root-to-flower passion for both wild and cultivated plants. Instead of waiting for fall squash to ripen, Bergo eagerly harvests their early shoots, flowers, and young greens—taking a holistic approach to cooking with all parts of the plant, and discovering extraordinary new flavors and textures along the way. The Forager Chef’s Book of Flora demonstrates how understanding the different properties and growing phases of roots, stems, leaves, and seeds can inform your preparation of something like the head of an immature sunflower—as well as the lesser-used parts of common vegetables, like broccoli or eggplant. As a society, we’ve forgotten this type of old-school knowledge, including many brilliant culinary techniques that were borne of thrift and necessity. For our own sake, and that of our planet, it’s time we remembered. And in the process, we can unlock new flavors from the abundant landscape around us. “[An] excellent debut. . . . Advocating that plants are edible in their entirety is one thing, but this [book] delivers the delectable means to prove it."—Publishers Weekly "Alan Bergo was foraging in the Midwest way before it was trendy."—Outside Magazine

The Wildcrafted Cocktail
The Wildcrafted Cocktail

Author: Ellen Zachos

Publisher: Storey Publishing

Published: 2017-05-16

Total Pages: 241

ISBN-13: 1612127428

DOWNLOAD EBOOK

Meet the natural lovechild of the popular local-foods movement and craft cocktail scene. It’s here to show you just how easy it is to make delicious, one-of-a-kind mixed drinks with common flowers, berries, roots, and leaves that you can find along roadsides or in your backyard. Foraging expert Ellen Zachos gets the party started with recipes for more than 50 garnishes, syrups, infusions, juices, and bitters, including Quick Pickled Daylily Buds, Rose Hip Syrup, and Chanterelle-infused Rum. You’ll then incorporate your handcrafted components into 45 surprising and delightful cocktails, such as Stinger in the Rye, Don’t Sass Me, and Tree-tini.

Northeast Foraging
Northeast Foraging

Author: Leda Meredith

Publisher: Timber Press

Published: 2014-04-08

Total Pages: 309

ISBN-13: 1604694173

DOWNLOAD EBOOK

“An invaluable guide for the feast in the East.” —Hank Shaw, author of the James Beard Award–winning website Hunter Angler Gardener Cook The Northeast offers a veritable feast for foragers, and with Leda Meredith as your trusted guide you will learn how to safely find and identify an abundance of delicious wild plants. The plant profiles in Northeast Foraging include clear, color photographs, identification tips, guidance on how to ethically harvest, and suggestions for eating and preserving. A handy seasonal planner details which plants are available during every season. Thorough, comprehensive, and safe, this is a must-have for foragers in New York, Connecticut, Massachusetts, Maine, New Hampshire, Vermont, Pennsylvania, New Jersey, Delaware, and Rhode Island.

Forage, Harvest, Feast
Forage, Harvest, Feast

Author: Marie Viljoen

Publisher: Chelsea Green Publishing

Published: 2018

Total Pages: 482

ISBN-13: 1603587500

DOWNLOAD EBOOK

One intrepid cook's exploration of her urban terrain 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, entr es, 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 souffl ed 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. Forage, Harvest, Feast--featuring hundreds of color photographs as well as cultivation tips for plants easily grown at home--is destined to become a standard reference for any cook wanting to transform wildcrafted ingredients into exceptional dishes, spices, and drinks. Eating wild food, Viljoen reminds us, is a radical act of remembering and honoring our shared heritage. Led by a quest for exceptional flavor and ecologically sound harvesting, she tames the feral kitchen, making it recognizable and welcoming to regular cooks.

Wild Edibles of the Northeast
Wild Edibles of the Northeast

Author: Shannon Warner

Publisher: Rowan's Publishing, LLC.

Published: 2024-07-15

Total Pages: 455

ISBN-13:

DOWNLOAD EBOOK

Discover Nature’s Hidden Gems: Your Ultimate Foraging Adventure Awaits! Imagine strolling through a lush forest, breathing in the fresh, earthy scent, and knowing that a treasure trove of wild edible plants lies just beneath the canopy, waiting for you to discover them. "Foraging the Northeast: 2-in-1 Guide to Foraging Wild Edible Plants in the Mid-Atlantic and New England" is here to be your trusty companion on this exciting journey. Why You'll Love "Foraging the Northeast" Get ready to dive into a foraging adventure that connects you deeply with nature, feeds your body, and hones your survival skills. This well-researched guide covers two rich and diverse regions: the Mid-Atlantic and New England. With clear instructions and detailed plant profiles, you’ll feel confident identifying, harvesting, and preparing a variety of wild edibles. What's Inside? Detailed Plant Profiles: Explore over 125 edible plants with photos, easy-to-understand descriptions, and tips for safe identification. Expert Tips: Get advice from seasoned foragers on sustainable harvesting, plant preparation, and delicious recipes. Safety Information: Learn to differentiate between edible plants and their toxic look-alikes with clear warnings and identification tips. Regional Focus: Find plants specific to the Mid-Atlantic and New England, ensuring you get the most out of your foraging trips. Culinary Recipes: Enjoy your foraged finds with 40 mouthwatering recipes highlighting wild plants' unique flavors. Historical Context: Learn about the traditional uses of plants by indigenous peoples and early settlers in the Northeast. Survival Skills: Enhance your outdoor skills by learning how to use wild plants for food, medicine, and more. Embrace the Forager’s Lifestyle "Foraging the Northeast" isn’t just a guidebook; it’s an invitation to embrace a lifestyle that celebrates the natural world and its incredible gifts. Whether you’re foraging in your backyard, at a local park, or deep in the wilderness, this book will inspire and guide you every step of the way. Ready to Start Foraging? Transform your outdoor adventures and discover a world of wild edibles. "Foraging the Northeast: 2-in-1 Guide to Foraging Wild Edible Plants in the Mid-Atlantic and New England" is your essential resource. Packed with expert advice, stunning photography, and practical tips, this guide will quickly become your go-to companion for all your foraging trips. Don't wait – start your adventure towards a more flavorful, sustainable lifestyle!

Local Flavors
Local Flavors

Author: Deborah Madison

Publisher: Ten Speed Press

Published: 2012-06-27

Total Pages: 1039

ISBN-13: 0307885658

DOWNLOAD EBOOK

First published in hardcover in 2002, Local Flavors was a book ahead of its time. Now, imported food scares and a countrywide infatuation with fresh, local, organic produce has caught up with this groundbreaking cookbook, available for the first time in paperback. Deborah Madison celebrates the glories of the farmers’ markets of America in a richly illustrated collection of seasonal recipes for a profusion of produce grown coast to coast. As more and more people shun industrially produced foods and instead choose to go local and organic, this is the ideal cookbook to capitalize on a major and growing trend. Local Flavors emphasizes seasonal, regional ingredients found in farmers’ markets and roadside farm stands and awakens the reader to the real joy of making a direct connection with the food we eat and the person who grows it. Deborah Madison’s 350 full-flavored recipes and accompanying menus include dishes as diverse as Pea and Spinach Soup with Coconut Milk; Rustic Onion Tart with Walnuts; Risotto with Sorrel; Mustard Greens Braised with Ginger, Cilantro, and Rice; Poached Chicken with Leeks and Salsa Verde; Soy Glazed Sweet Potatoes; Cherry Apricot Crisp; and Plum Kuchen with Crushed Walnut Topping. Covering markets around the country from Vermont to Hawaii, Deborah Madison reveals the astonishing range of produce and other foods available and the sheer pleasure of shopping for them. A celebration of farmers and their bounty, Local Flavors is a must-have cookbook for anyone who loves fresh, seasonal food simply and imaginatively prepared.