This ebook features sixty-two bonus photos of wild edibles in the field as well as quick reference links to illustrations of key leaf characteristics for easy plant recognition.
Forage for wild food and discover delicious edible plants growing everywhere--including your backyard--and how best to prepare them to highlight their unique flavors, with this seasonally organized field guide and cookbook.
While others in the past have identified which wild plants are edible, Tama Matsuoka Wong, the forager for Daniel, the flagship restaurant of renowned chef Daniel Boulud, and Eddy Leroux, its chef de cuisine, go two steps further. First, they have carefully selected only the wild plants that are worth seeking out for their fabulous flavors. Second, after much taste-testing, they have figured out the best way to prepare each ingredient--a key in getting to know these exciting new foods.
In Foraged Flavor, they reveal their seventy-one...
