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Foraged Flavor

Foraged Flavor

Foraged Flavor is an unusual book in that it's a joint effort between a forager (Wong) and a chef (Leroux), so in many ways, it provides the best of both worlds: information on the plants plus recipes that provide a sphisticated, culinary usage that goes beyond teas and salads. &mdashEpicurious Foraged Flavor isn't just a collection of gourmet recipes for weeds and other unappreciated plants…[It] matches the disctintive, 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). &mdashThe New York Times 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 wold 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. —Treehugger.com 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 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 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 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