| Description |
xxiii, 343 pages : color illustrations ; 29 cm |
| Bibliography |
Includes bibliography (page 336) and indexes. |
| 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. |
| Summary |
A volume of seasonally organized recipes provides foraging instructions for wild ingredients and step-by-step cooking techniques for such dishes as bacon-wrapped duck stuffed morels and mulberry ice cream. |
| Subject |
Cooking (Wild foods)
|
|
Wild plants, Edible.
|
|
Edible mushrooms.
|
| Genre/Form |
Cookbooks.
|
| Added Author |
Scott, Sarah.
|
|
Remington, Sara. Photographer.
|
|
Keller, Thomas, 1955-
|
| Added Title |
Seasonal foraged food and recipes |
| ISBN |
9780670022267: $40.00 |
|
0670022268: $40.00 |
|
