Forage, Harvest, Feast: A Wild-Inspired Cuisine
ISBN-13:
9781603587501
ISBN-10:
1603587500
Edition:
Illustrated
Author:
Marie Viljoen
Publication date:
2018
Publisher:
Chelsea Green Publishing
Format:
Hardcover
480 pages
Category:
Natural Foods
,
Cooking by Ingredient
,
Professional Cooking
,
Seasonal
,
Entertaining & Holidays
,
Plants
,
Nature & Ecology
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Book details
ISBN-13:
9781603587501
ISBN-10:
1603587500
Edition:
Illustrated
Author:
Marie Viljoen
Publication date:
2018
Publisher:
Chelsea Green Publishing
Format:
Hardcover
480 pages
Category:
Natural Foods
,
Cooking by Ingredient
,
Professional Cooking
,
Seasonal
,
Entertaining & Holidays
,
Plants
,
Nature & Ecology
Summary
Forage, Harvest, Feast: A Wild-Inspired Cuisine (ISBN-13: 9781603587501 and ISBN-10: 1603587500), written by authors
Marie Viljoen, was published by Chelsea Green Publishing in 2018.
With an overall rating of 4.0 stars, it's a notable title among other
Natural Foods
(Cooking by Ingredient, Professional Cooking, Seasonal, Entertaining & Holidays, Plants, Nature & Ecology) books. You can easily purchase or rent Forage, Harvest, Feast: A Wild-Inspired Cuisine (Hardcover) from BooksRun,
along with many other new and used
Natural Foods
books
and textbooks.
And, if you're looking to sell your copy, our current buyback offer is $12.5.
Description
One intrepid cook's exploration of her urban terrain
In this groundbreaking collection of 510 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 plants―some increasingly found in farmers markets―she 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.
Forage, Harvest, Feast―featuring hundreds of color photographs as well as cultivation tips for plants easily grown at home―is destined to become a standard reference for any cook wanting to transform wildcrafted ingredients into exceptional dishes, spices, and drinks.
Eating wild food, Viljoen reminds us, is a radical act of remembering and honoring our shared heritage. Led by a quest for exceptional flavor and ecologically sound harvesting, she tames the feral kitchen, making it recognizable and welcoming to regular cooks.
In this groundbreaking collection of 510 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 plants―some increasingly found in farmers markets―she 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.
Forage, Harvest, Feast―featuring hundreds of color photographs as well as cultivation tips for plants easily grown at home―is destined to become a standard reference for any cook wanting to transform wildcrafted ingredients into exceptional dishes, spices, and drinks.
Eating wild food, Viljoen reminds us, is a radical act of remembering and honoring our shared heritage. Led by a quest for exceptional flavor and ecologically sound harvesting, she tames the feral kitchen, making it recognizable and welcoming to regular cooks.
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