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The Wild Table

Seasonal Foraged Food and Recipes
Green, Connie (Book - 2010)
Average Rating: 4.5 stars out of 5.
The Wild Table
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A captivating cookbook by a renowned forager of wild edibles-with more than one hundred sumptuous recipes and full-color photographs. In the last decade, the celebration of organic foods, farmer's markets, and artisanal producers has dovetailed with a renewed passion for wild delicacies. On the forefront of this movement is longtime "huntress" Connie Green, who sells her gathered goods across the country and to Napa Valley's finest chefs including Thomas Keller and Michael Mina. Taking readers into the woods and on the roadside, The Wild Table features more than forty wild mushrooms, plants, and berries- from prize morels and chanterelles to fennel, ramps, winter greens, huckleberries, and more. Grouped by season (including Indian Summer), the delectable recipes-from Hedgehog Mushroom and Carmelized Onion Tart and Bacon-Wrapped Duck Stuffed Morels, to homemade Mulberry Ice Cream- provide step-by-step cooking techniques, explain how to find and prepare each ingredient, and feature several signature dishes from noted chefs. Each section also features enchanting essays capturing the essence of each ingredient, along with stories of foraging in the natural world. The Wild Table is an invitation to the romantic, mysterious, and delicious world of exotic foraged food. With gorgeous photography throughout, this book will appeal to any serious gatherer, but it will also transport the armchair forager and bring to life the abundant flavors around us. Watch a Video
Authors: Green, Connie
Title: The wild table
seasonal foraged food and recipes
Publisher: [New York, NY] : Viking Studio, 2010
Characteristics: xxiii, 343 p. :,col. ill. ;,29 cm
Statement of Responsibility: Connie Green ; recipes by Sarah Scott ; photography by Sara Remington ; foreword by Thomas Keller
Contents: Foreword / Thomas Keller
Introduction
Foraging fundamentals and etiquette
Spring : morels, ramps, fiddleheads (ostrich and lady), spruce and Douglas fir tips, stinging nettles, wild spring salad greens, elderflowers (elder blossoms, elder blow)
Summer : lobster mushrooms, meadow mushrooms and fairy rings, gray morels, wild fennel, nopales (prickly pear cactus pads), sea beans (glasswort, samphire, pickleweed), wild summer berries
Indian summer : chanterelles, puffballs, cuitlacoche (huitalcoche corn smut), blewits, rose hips, huckleberries
Autumn : porcini (king bolete, cèpe), maitake (or hen of the woods), matsutake, cauliflower mushrooms, juniper berries, elderberries, candy cap mushrooms, black walnuts
Winter : black trumpets (horns of plenty and trumpets of death), hedgehog mushrooms, yellow feet (winter chanterelles, funnel chanterelles), dandelions and curly dock weed, persimmons, tunas (or prickly pear fruit)
Wild pantry
Wild calendar
Acknowledgments
Guidebooks and sources
Index of vegetarian recipes
Index of general recipes
Index
Additional Contributors: Keller, Thomas 1955-
Remington, Sara Photographer
Scott, Sarah
ISBN: 0670022268
9780670022267
Branch Call Number: 641.6 G7956w 2010
Bibliography: Includes bibliography (p. 336) and indexes
Subject Headings: Edible mushrooms Wild plants, Edible Cooking (Wild foods)
Genre/Form: Cookbooks
Topical Term: Edible mushrooms
Wild plants, Edible
Cooking (Wild foods)
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A captivating cookbook by a renowned forager of wild edibles-with more than one hundred sumptuous recipes and full-color photographs.


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May 28, 2012
  • HereHere rated this: 4.5 stars out of 5.

Beautifully illustrated. A lot of the book focuses on mushrooms, and foods from more moderate climates than chilly Ottawa. For most people, you will require a separate field guide to help identify the plant species.

May 05, 2011
  • JayG rated this: 4.5 stars out of 5.

This is a great book that I should consider purchasing. It focuses on wild ingredients. A majority (though not all) of the plants & mushrooms it mentions can be found here in Ottawa. A large number of edible mushrooms are used in the various recipes in a very non-threatening way.

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