A captivating cookbook by a renowned forager of wild edibles-with more than one hundred sumptuous recipes and full-color photographs.
In the last decade, the celebration of organic foods, farmer's markets, and artisanal producers has dovetailed with a renewed passion for wild delicacies. On the forefront of this movement is longtime "huntress" Connie Green, who sells her gathered goods across the country and to Napa Valley's finest chefs including Thomas Keller and Michael Mina.
Taking readers into the woods and on the roadside, The Wild Table features more than forty wild mushrooms, plants, and berries- from prize morels and chanterelles to fennel, ramps, winter greens, huckleberries, and more. Grouped by season (including Indian Summer), the delectable recipes-from Hedgehog Mushroom and Carmelized Onion Tart and Bacon-Wrapped Duck Stuffed Morels, to homemade Mulberry Ice Cream- provide step-by-step cooking techniques, explain how to find and prepare each ingredient, and feature several signature dishes from noted chefs. Each section also features enchanting essays capturing the essence of each ingredient, along with stories of foraging in the natural world.
The Wild Table is an invitation to the romantic, mysterious, and delicious world of exotic foraged food. With gorgeous photography throughout, this book will appeal to any serious gatherer, but it will also transport the armchair forager and bring to life the abundant flavors around us.
Watch a Video
This is a lovely book ... the photography is gorgeous and the descriptions written about each highlighted wild ingredient hero relate their qualities with vividness that makes me hungry. If I ever happen across one of these ingredients, I will pounce on it with a cry of triumph and RUSH home to find this book and make something delectable. I will do this over the protestations of any shocked, concerned husbands or friends or friends' husbands who may be hovering nearby worrying about toxicity.
Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.BlueCA
Posted January 8, 2011
Like the fine presentations at better restaurants, this book takes your breath away. Sara Remington's exquisite photographs draw you in instantly. Who knew mushrooms were so photogenic? Seasonally arranged, written by Connie Greens with recipes by Sarah Scott and foreward by Thomas Keller of the famed French Laundry, there are definitely some recipes you'll want to try. And Green's distinctive siren voice makes you want to follow her deep into the forest, scanning the forest floor as you go. Anyone can make the Wild Spring Salad with Creamy Chive Dressing like I have but a number of the recipes are ones I'd prefer to try at upscale restaurants rather than make myself. But no matter: I find those advanced recipes inspirational. A good-sized chunk of the book is about mushrooms. I've never met a chanterelle I didn't like so Louisiana-Style Chanterelle Hash is a definite "try" for me. A nice change from the usual foraging books.
Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.
Overview
A captivating cookbook by a renowned forager of wild edibles-with more than one hundred sumptuous recipes and full-color photographs.
In the last decade, the celebration of organic foods, farmer's markets, and artisanal producers has dovetailed with a renewed passion for wild delicacies. On the forefront of this movement is longtime "huntress" Connie Green, who sells her gathered goods across the country and to Napa Valley's finest chefs ...