Name: The wild table
ISBN: 9780670022267

Connie Green

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.

seasonal foraged food and recipes

The wild table

Nick Gracilla

This book is a treasure, and will be a welcome addition to my culinary library. Green and Scott set out a history of wild forged foods and their use in chef-driven kitchens, primarily along the west coast and especially in the upper northwest. It wasn't too long ago that chefs turned down wild foods and mushrooms, preferring imports. Green and Scott played an important role as part of New California cooking and celebrating what is local and in season. 

With sections of foraging fundamentals and etiquette, and foraging notes and recipes that extend well past mushrooms and into black walnuts, dandelions, persimmons, sea beans, and more, this book delivers on its promise. Unlike other foraging books I've read, this one walks you through the fundamentals (with appropriate warnings) and into means of preparing and drying. It's not "only we, the elite, may safely gather these, observe but never act, potentially on pain of your own death." NO: here, it's a deep dive into habitats, identification, and innovative preparations. 

Recommended.

The wild table seasonal foraged food and recipes

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