*Editor's Choice on Best Products List of 35 Gardening Gifts for
the Person in Your Life with the Greenest Thumb One intrepid cook's
exploration of her urban terrain, with over 500 recipes for every
season! "Marie Viljoen is the real deal. . . Forage, Harvest, Feast
is a joy to read, an inspiration, and a culinary adventure." Amy
Stewart, author of New York Times bestseller Wicked Plants In this
groundbreaking collection, celebrated New York City forager, cook,
kitchen gardener, and writer Marie Viljoen incorporates wild
ingredients into everyday menus 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, including variations on:
Cocktails Snacks & Appetizers Entrees Desserts Breads
Preserves, Sauces and 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 souffleed 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. "The photos are beautiful, and most of
the recipes are simple enough that you don't need a culinary degree
to follow them, but at the same time they ooze creativity. . . .
It's not just a book of recipes, it's a celebration of local
flavors. You can feel the love on every page. There are no other
books like it an amazing source of inspiration and a must-have for
anyone remotely interested in wild edibles." Pascal Baudar, author
of The New Wildcrafted Cuisine
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Review This Product
Tue, 19 Jul 2022 | Review
by: Kate M.
Well written, beautiful photos. I've really enjoyed reading through this. Some plants are specific to America but so far most of them can be found in SA as well.
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