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Foraged Flavor

Finding Fabulous Ingredients in your Backyard or Farmer's Market
Wong, Tama Matsuoka (Book - 2012)
Average Rating: 3.5 stars out of 5.
Foraged Flavor
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"Now more than ever Americans want to know where their food comes from, and, foraging--once relegated to natural foods extremists--has moved into the mainstream. From food world darlings David Chang and Rene Redzepi discussing the idea of foraging in Central Park to home cooks finding purslane in their backyards or nettles at farmer's markets, the whole country is embracing this practical, delicious, back-to-the land trend, a natural extension of the locavore movement. FORAGED FLAVOR is the perfect guide for any dedicated or would-be forager, with plenty of tips for finding 100 edibles and 75 recipes for enjoying them. Tama Matsuoka Wong and Eddy Leroux are the dream team of wild food experts. Tama is the forager for Daniel and Eddy its chef de cuisine. They combine their expertise in FORAGED FLAVOR, a seasonally organized field guide and cookbook. Tama walks readers through common wild foods, describing the hidden pockets where anise hyssop grows or the best time of year to search for wild garlic. Eddy gives simple recipes for every find, including Cardamine Cress with Fennel and Orange Vinaigrette; Braised Beef with Onions and Dandelion; and Violets, Strawberries, and Creme Fraiche. With 25 botanical illustrations, 50 color photographs of foraged ingredients, and tons of field-tested know-how, FORAGED FLAVOR will be an indespensable guide for cooking enthusiasts"-- Provided by publisher.
Authors: Wong, Tama Matsuoka
Title: Foraged flavor
finding fabulous ingredients in your backyard or farmer's market
Publisher: New York : Clarkson Potter Pub., c2012
Edition: 1st ed
Characteristics: 224 p. :,ill. (some col.) ;,24 cm
Statement of Responsibility: Tama Matsuoka Wong with Eddy Leroux ; foreword by Daniel Boulud
Summary: "Now more than ever Americans want to know where their food comes from, and, foraging--once relegated to natural foods extremists--has moved into the mainstream. From food world darlings David Chang and Rene Redzepi discussing the idea of foraging in Central Park to home cooks finding purslane in their backyards or nettles at farmer's markets, the whole country is embracing this practical, delicious, back-to-the land trend, a natural extension of the locavore movement. FORAGED FLAVOR is the perfect guide for any dedicated or would-be forager, with plenty of tips for finding 100 edibles and 75 recipes for enjoying them. Tama Matsuoka Wong and Eddy Leroux are the dream team of wild food experts. Tama is the forager for Daniel and Eddy its chef de cuisine. They combine their expertise in FORAGED FLAVOR, a seasonally organized field guide and cookbook. Tama walks readers through common wild foods, describing the hidden pockets where anise hyssop grows or the best time of year to search for wild garlic. Eddy gives simple recipes for every find, including Cardamine Cress with Fennel and Orange Vinaigrette; Braised Beef with Onions and Dandelion; and Violets, Strawberries, and Creme Fraiche. With 25 botanical illustrations, 50 color photographs of foraged ingredients, and tons of field-tested know-how, FORAGED FLAVOR will be an indespensable guide for cooking enthusiasts"-- Provided by publisher.
Additional Contributors: Leroux, Eddy
ISBN: 030795661X
9780307956613
Branch Call Number: 581.632 W87296f 2012
Bibliography: Includes bibliographical references and index
Subject Headings: Wild plants, Edible Cooking, American Cooking (Wild foods)
Topical Term: Wild plants, Edible
Cooking, American
Cooking (Wild foods)
LCCN: 2011036334
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"From food world darlings David Chang and Rene Redzepi discussing the idea of foraging in Central Park to home cooks finding purslane in their backyards or nettles at farmer's markets, the whole country is embracing this practical, delicious, back-to-the land trend, a natural extension of th... Read More »


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Aug 25, 2013
  • mondaysomeday rated this: 4 stars out of 5.

I think this book is pretty good for beginners or urban foragers because it has a lot of photographs and covers species that more advanced books, or those based in rural areas, wouldn't mention. Also has a lot of inspired recipes for aspiring foodies.

There are full-color pictures at the beginning of the book, but not enough. I think the book titled "Foraging" is better.

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