Foraging & Feasting: A Field Guide and Wild Food Cookbook celebrates and reclaims the lost art of turning locally gathered wild plants into nutritious, delicious meals ? a traditional foodway long practiced by our ancestors but neglected in modern times. The book's beautiful, instructive botanical illustrations and enlightening recipes offer an adventurous and satisfying way to eat locally and seasonally. Readers will be able to identify, harvest, prepare, eat, and savor the wild bounty all around them. We share this project with you out of our long commitment to connecting with nature through food and art. The effort weaves together Dina?s 30 years of passionate investigations into wild-plant identification, foraging, and cooking with Wendy?s deft artistic skills honed over 15 years as a botanical illustrator. The result is an abundance of recipes and illustrations that explore creative ways to bring wild edibles into our lives. Part One of Foraging & Feasting serves as a visual guide, tracking 50 plants through their growing cycle. The images illustrate the culinary uses of wild plants at various seasons. Part Two contains easy-to-use references including Plant Chart Centerfolds and Seasonal Flow Charts. Part Three brings you into the kitchen; here you'll find more than 100 master recipes and countless variations formulated to help you easily turn wild plants into delectable salads, soups, beverages, meat dishes, desserts, and a host of other culinary delights. These recipes are not limited to wild ingredients; they can be used with cultivated ingredients as well, purchased or homegrown. Many of the recipes can be made to accommodate various dietary restrictions: gluten-free, casein-free, dairy-free, grain-free, and sugar-free. Among those who will find the book valuable are the health-conscious members of the Weston A Price Foundation, ever in search of nutrient-dense, traditional whole foods. Slow Food enthusiasts will appreciate how focusing on ancient, seas¬¬unusual edibles.
Author: Roger Phillips
Publisher: The Countryman Press
Release Date: 2014-07-28
Photographer and author Roger Phillips has compiled a wide-ranging, delectable guide to finding and cooking wild foods. Unlike other books that focus on foraging, Phillips gives detailed recipes and preparation instructions that are critical to cooking and enjoying wild foods. Phillips provides an appetizing and attractive selection of recipes using the many plants, mushrooms, and seaweeds that are edible. Photos help bring these possibilities to life. Recipes range from syrups and teas to main courses. As we are beginning to rediscover the deep nutritional value of wild foods, the missing ingredient until now has been a reliable guide to deploying these healthy, natural ingredients in the kitchen. The Wild Food Cookbook will admirably fill that niche.
To eat wild foods, you needn’t crawl through the forest or hunt your own game. Many wild foods are as close by as your local supermarket. But this doesn’t mean that wild foods aren’t worth the hunt. This book takes a big view of “wild,” including recipes and information on both foraged, uncultivated foods as well as looking at the progeny of wild foods more conveniently found for sale alongside their conventional cousins. Americans are increasingly concerned about where their food comes from and how it’s produced, packaged, and marketed. Heritage breeds, Paleo diets, farmers’ markets, and environmental and climate concerns all point to increased interest in foods that are as natural, untreated, and healthy as they can be. Plants, seafood, meat, and poultry are all covered in more than 150 recipes, and will serve as a historical, agricultural education for your kitchen.
No one knows wild fruits, vegetables, and herbs more intimately than Wildman Steve Brill. In this book (formerly published in hardcover as The Wild Vegetarian Cookbook) Brill describes how he forages year-round for local, organic foods in New York City; he knows every food that grows in the wild, when each is at its peak, and how to best prepare it. His 500 recipes (among them Baked Wild Ravioli, Ramp Vichyssoise, Early Spring Stir-Fry, and Wisteria-Lime Ice Cream) combine the inventive with the familiar for delicious vegan meals.
Whether you forage in the wild or at the farmers’ market, you’ll delight in the unique preserves featured in this one-of-a-kind collection. With a reverence for the natural world and all of its edible bounty, Matthew Weingarten and Raquel Pelzel encourage you to explore the ways in which wild ingredients can be transformed into tasty foods through a range of preserving techniques that include canning, smoking, curing, and pickling. Enjoy your own delicious Duck Prosciutto, Dandelion Jelly, Crab Apple Mostrada, and more!
Author: Wild at Heart
Publisher: Pavilion Books
Release Date: 2013-03-21
Genre: Business & Economics
Discover the wonders of wild food, from berries to fresh salad leaves to nuts and hips ; all of which are wonderful foods free on our doorstep. The authors behind the Wild at Heart company show you how to identify and cook a range of wild foods. How to use wild foods creatively in 100 easy recipes: from jams, jellies and chutneys to starters, main courses, cakes, puds, cocktails and cordials
Author: Roger Phillips
Publisher: Pan Macmillan
Release Date: 2014-04-24
Wild food is all around us, growing in our hedgerows and fields, along river banks and seashores, even on inhospitable moorland. In this definitive book, hundreds of these plants are clearly identified, with colour photography and a detailed description. Roger Phillips also gives us fascinating information on how our ancestors would have used the plant as well as including over 100 more modern recipes for delicious food and drinks. From berries, herbs and mushrooms to wild vegetables, salad leaves, seaweed and even bark, this book will inspire you to start cooking with nature's free bounty. 'I can safely say that if I hadn't picked up this book some twenty years ago I wouldn't have eaten as well, or even lived as well, as I have. It inspired me then and it inspires me now' Hugh Fearnley-Whittingstall
Author: Sarah Glover
Release Date: 2017-08-30
GET WILD, STAY WILD Imagine yourself on the beach, by a roaring fire, as you fry the fish you just pulled out of the ocean. This is Wild. Sarah Glover has travelled the coasts of Australia to create dishes from beautiful Australian produce ? all of which is available right at our fingertips. Rock hop with her, from Tasmania to Byron Bay, from rabbit to seaweed, and learn how to combine the simplicity of food and travel in the great, great outdoors.
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
An Outdoor Cookbook with a Distinctly Refined Palette “Roughing it” doesn’t have to include the food you eat when you’re in the backcountry. Even when you’re miles from a full spice rack and only have a single-burner backpacking stove to work with, you can—and should—eat well. Best Served Wild offers up good backcountry food meant to be shared with friends around an open campfire. Adventure writer Brendan Leonard and food writer Anna Brones team up to bring you veggie-focused recipes for taking your backcountry food game beyond freeze-dried backpacking meals and brick-like energy bars. They share recipes for everything from single day adventures to overnight trips to multi-day outings—real food for real adventures.
The ingredients for unique and exciting recipes are waiting to be foraged from local forests. Adventurous cooks can try incredible meals with wild food ingredients such as berries, fennel, mustards, nettles, plantain, and watercress. With The Forager’s Gourmet Kitchen, readers can discover new flavors and forgotten foods that many chefs haven’t tried before. Mia Wasilevich – a professional chef and wild food educator – provides extensive foraging how-tos to ensure readers select the correct wild ingredients and provides creative recipes that range from easy to advanced. With recipes such as Acorn Burgers, White Fir Beignets, Pine Smoked Mussels with Pine Mignonette, Watercress Granita and Nettle and Dandelion Chimichurri, there are options for meat eaters as well as vegans and vegetarians. The Forager’s Gourmet Kitchen provides a new adventurous side to food that foodies, farmers, and nature lovers will not want to miss out on. With the help of Wasilevich, they can elevate their cooking and hone new skills. This book includes 80 recipes and 80 photos.