Forage, Harvest, Feast - A Wild-Inspired Cuisine Viljoen MariePevná vazba
One intrepid cook's exploration of her urban terrain
In this groundbreaking collection of nearly 500 wild food recipes, celebrated New York City forager, cook, kitchen...
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One intrepid cook's exploration of her urban terrain
In this groundbreaking collection of nearly 500 wild food recipes, celebrated New York City forager, cook, kitchen...
One intrepid cook's exploration of her urban terrain
In this groundbreaking collection of nearly 500 wild food recipes, celebrated New York City forager, cook, kitchen gardener, and writer Marie Viljoen incorporates wild ingredients into everyday and special occasion fare. Motivated by a hunger for new flavors and working with thirty-six versatile wild plants--some increasingly found in farmers markets--she offers deliciously compelling recipes for everything from cocktails and snacks to appetizers, entr es, and desserts, as well as bakes, breads, preserves, sauces, syrups, ferments, spices, and salts.
From underexplored native flavors like bayberry and spicebush to accessible ecological threats like Japanese knotweed and mugwort, Viljoen presents hundreds of recipes unprecedented in scope. They range from simple quickweed griddle cakes with American
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