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

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


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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.

Product Details

ISBN-13: 9780307956613
Publisher: Potter/Ten Speed/Harmony/Rodale
Publication date: 06/12/2012
Pages: 224
Sales rank: 567,139
Product dimensions: 7.14(w) x 9.10(h) x 0.86(d)

About 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.

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.


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.

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

Customer Reviews