Foraged Flavor: Finding Fabulous Ingredients in Your Backyard or Farmer's Market, with 88 Recipes

Overview

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 have identified in the past 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, setting the bar much higher. ...

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Foraged Flavor: Finding Fabulous Ingredients in Your Backyard or Farmer's Market, with 88 Recipes

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Overview

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 have identified in the past 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, setting the bar much higher. 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 favorite plants, which are easy to identify and can be harvested sustainably across the country (including at farmers’ markets for those without access to nearby fields and forests). Tama helps readers uncover bright lemony oxalis growing in patches of their lawn or creeping jenny, with its unmistakable leaves and delicate green-pea flavor. Eddy then gives simple recipes to showcase the foraged finds, including Cardamine Cress with Fennel and Orange Vinaigrette; Braised Beef, Dandelion Leaves, and Clear Noodles; and Purslane Eggplant Caponata.

With twenty-five botanical illustrations, fifty color photographs of the plants, and tons of field- and kitchen-tested know-how, Foraged Flavor will be an indispensable guide for cooking enthusiasts.

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Editorial Reviews

From the Publisher
“Much more than a field guide with recipes, this is a fascinating introduction to the nearly lost art of foraging for wild edibles. Tama and Eddy are truly passionate in their approach; their enthusiasm is inspiring.”
David Tanis, author of Heart of the Artichoke and Other Kitchen Journeys
 
“I love any book that brings more plants into our world, and wild plants have the most special place in the kitchen. The combination of sound information and delectable recipes couldn’t be more enticing. A lovely book!”
Deborah Madison, author of Local Flavors
 
“This is a charming and informative introduction to harvesting and cooking with wild plants in a sustainable and environmentally sensitive way. Eddy Leroux’s interesting and delicious recipes alone make the book a must-have.”
Daniel Patterson, chef-owner of Coi
 
“Foraged Flavor is the perfect guide for the home cook to the bounty and beauty of what’s growing right there in your own backyard. Tama shares her enthusiasm for foraging and turns you on to harvesting from the ‘wild’ and Eddy's recipes turn the ‘wilderness’ into pure deliciousness.”
Melissa Hamilton and Christopher Hirsheimer, authors of Canal House Cooking

Foraged Flavor isn’t just a collection of gourmet recipes for weeds and other unappreciated plants. . . .  [It] matches the distinctive, variously nutty, tart, sour, hot, minty tastes of these wild herbs—for a weed, after all, is just a plant we don’t like—with their soul mates (ginger or mustard or pine nuts).”
—The New York Times
 
Foraged Flavor is an unusual book in that it’s a joint effort between a forager (Wong) and a chef (Leroux), so in may ways, it provides the best of both worlds: information on the plants plus recipes that provide a sophisticated, culinary usage that go beyond teas and salads.”
—Epicurious
 
“The book could be called Foraged Urban Flavor as I count only a handful of plants in the book that I can’t find growing wild in my own garden or within a short distance. . . . The ingredients are easy to source (even in my inner-city neighborhood) and the recipes are simple enough that someone like me could follow them.”
—Treehugger.com
 
“In a few hours a truck would arrive at Ms. Wong’s house in rural Hunterdon County [New Jersey] to pick up bags of deadnettle, creeping jenny, chickweed, and other plants most people would step over or pull out. They will be delivered to Daniel, the three-Michelin-star Manhattan flagship of chef Daniel Boulud. Ms. Wong is the restaurant’s forager, relied on to help keep the menu diverse, unique, and flavorful. ‘With Tama, the level of trust is absolute,’ said Daniel’s chef de cuisine Eddy Leroux . . . The recipes [in Foraged Flavor] are largely simplified versions of dishes on the Daniel menu, such a pan-roasted wild turbot with pine needles and spring wild herb ravioli with Gorgonzola, which includes deadnettle, wild garlic mustard, chickweed, and dandelion.”
—The Wall Street Journal

Library Journal
Wong and Leroux bring a contemporary perspective to the old science of foraging for food. Wong was a corporate lawyer who now forages for Daniel, renowned chef Daniel Boulud's flagship Manhattan restaurant; Leroux, Daniel's chef de cuisine, turns Wong's finds of broadleaf dock, dead nettle, knotweed, lamb's quarter, and more into ingredients in sauces, ravioli, and ice cream. The book is arranged by season, beginning with early spring and ending with winter. Each chapter describes the season's wild plants, their form, growth habit, characteristics, location (most grow in all of the continental states except Texas and the Southwest), and harvest tips. A sustainability color code is also included for each plant. The majority of the 71 recipes are easy to make once the ingredients have been found, identified, picked, and washed. Interesting examples are Galium (fragrant bedstraw) Potato Chips and Dandelion Flower Jelly. VERDICT Recommended for public libraries serving patrons interested in foraging and for those who don't own Connie Green and Sarah Scott's The Wild Table. (Photographs, vital for identification, were not seen.)—Christine Bulson, formerly with SUNY Oneonta Lib.
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Product Details

  • ISBN-13: 9780307956613
  • Publisher: Crown Publishing Group
  • Publication date: 6/12/2012
  • Pages: 224
  • Sales rank: 161,684
  • Product dimensions: 7.14 (w) x 9.10 (h) x 0.86 (d)

Meet the Author

TAMA MATSUOKA WONG is the forager for restaurant Daniel in New York City and enjoys relationships with organizations that include the Audubon Society and Slow Food. After more than twenty-five years as a financial services lawyer, she launched Meadows and More, LLC, to connect experts in the field of meadow restoration, botany, and wildlife with people in the community. In 2007, she was named Steward of the Year by the New Jersey Forest Service.
 
EDDY LEROUX is the chef de cuisine at Daniel, the award-winning flagship restaurant of celebrity chef Daniel Boulud.

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Read an Excerpt

Foraged Flavor

Finding Fabulous Ingredients in Your Backyard or Farmer's Market, with 88 Recipes
By Tama Matsuoka Wong

Clarkson Potter

Copyright © 2012 Tama Matsuoka Wong
All right reserved.

ISBN: 9780307956613

Chickweed Crostini

Serves 4
1 tablespoon plus 2 teaspoons olive oil
6 ounces (about ½ loaf) country bread, baguette, or other crusty bread, sliced 1 inch thick
1 small white onion, chopped
1 ounce (1 ¼ cups) tender chickweed greens or other wild green such as gallium or cress, plus more for serving
1 ½ ounces Gorgonzola or other tangy blue cheese
2 tablespoons heavy cream
1 tablespoon chopped walnuts
 
1. In a large skillet, heat 2 teaspoons of the olive oil over medium-high heat; add the bread, pressing down on the slices. Toast each side until lightly browned.

2. In a medium skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the onion and cook for 2 minutes, or until softened. Add the chickweed and cook for a few minutes, or until tender and bright green.

3. Meanwhile, in a small pot, melt the Gorgonzola and cream over low heat.

4. Spoon equal portions of the chickweed on top of each bread slice and drizzle with the cheese sauce. Sprinkle with walnuts and a few raw sprigs of chickweed and serve.

Continues...

Excerpted from Foraged Flavor by Tama Matsuoka Wong Copyright © 2012 by Tama Matsuoka Wong. Excerpted by permission of Clarkson Potter, a division of Random House, Inc.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

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Table of Contents

Foreword Daniel Boulud 9

Introduction 11

In the Field 33

Early Spring 47

Spring 109

Summer 129

Autumn & Winter 181

Acknowledgments 214

Resources 216

Index 218

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Sort by: Showing 1 Customer Reviews
  • Anonymous

    Posted May 14, 2012

    Not to be missed!

    Exquisite recipes for easily foraged ingredients. After getting a peek at an advance copy, I can't wait for this book so that I can make the delicious recipes.

    Was this review helpful? Yes  No   Report this review
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