Forage, harvest, feast : a wild-inspired cuisine

The Resource Forage, harvest, feast : a wild-inspired cuisine
Label
Forage, harvest, feast : a wild-inspired cuisine
Title remainder
a wild-inspired cuisine
Statement of responsibility
Marie Viljoen
Creator
Author
Subject
Genre
Language
eng
Summary
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 plantssome increasingly found in farmers marketsshe 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
Cataloging source
DLC
Dewey number
641.6/5951
Illustrations
illustrations
Index
index present
LC call number
TX823
LC item number
.V55 2018
Literary form
non fiction
Target audience
adult

Context

Context of Forage, harvest, feast : a wild-inspired cuisine

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