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In Pursuit of Wild Edibles - A Forager's Tour (Paperback)
Loot Price: R394
Discovery Miles 3 940
You Save: R76
(16%)
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In Pursuit of Wild Edibles - A Forager's Tour (Paperback)
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List price R470
Loot Price R394
Discovery Miles 3 940
You Save R76 (16%)
Expected to ship within 10 - 15 working days
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Today we care about the source of our food as much as the
preparation, so it is no surprise that foodies have discovered wild
edibles. From the most upscale restaurants in New York to humble
farm stays in Europe, chefs and restaurant-goers alike are seeking
pleasure in food found in the wild. In Pursuit of Wild Edibles: A
Forager's Tour tells the story of one man passionate about finding
wild edibles and creating recipes to highlight their unique
flavors. An American expatriate, poet, and gourmet living in
France, Jeffrey Greene has scoured the fields, rivers, and beaches
of Europe and his native New England in search of foods ranging
from puffballs and periwinkles to stone pine nuts and gooseneck
barnacles. For many, foraging is the latest trend in foodie
culture, but for Greene this journey stretches back to his
childhood, when his parents fled New York City to a shack-like
house in rural Connecticut. Convinced they could live off the land,
the family raised goats, planted gardens, gathered seafood at the
nearby coast, and foraged for food from the woods. Inspired by
these childhood experiences, Greene and his wife, Mary, bought and
restored an old priory in rural Burgundy. Surrounded by forests,
they learned to identify mushrooms and greens, and devoted
themselves to inventing recipes for them. Thus began a pursuit that
took Greene to the Polish Carpathians, the Appennines overlooking
the Ligurian coast, the shores of Normandy and Brittany, and to
Plymouth, Massachusetts, where the Pilgrims eked out their first
winter in near starvation. Greene's captivating book offers
experienced foragers and novices alike an extensive sampling of his
own recipes and a chance to come along with him on his
international adventures. From razor clams and wild sea urchins, to
young nettles and dandelion greens, to wild strawberries and
cherries, Greene showcases the beauty of what one can cook up in a
truly wild recipe.
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