Ebook: The Wild Table: Seasonal Foraged Food and Recipes
Author: Green Connie, Keller Thomas, Remington Sara, Scott Sarah
- Tags: Cooking--Wild foods, Cooking (Wild foods), Edible mushrooms, Edible plants, Wild plants Edible, Electronic books, Cookbooks, Cooking -- Wild foods
- Year: 2010
- Publisher: Penguin Publishing Group
- City: New York;NY
- Language: English
- azw3
Foreword / Thomas Keller -- Introduction -- Foraging fundamentals and etiquette -- Spring : morels, ramps, fiddleheads (ostrich and lady), spruce and Douglas fir tips, stinging nettles, wild spring salad greens, elderflowers (elder blossoms, elder blow) -- Summer : lobster mushrooms, meadow mushrooms and fairy rings, gray morels, wild fennel, nopales (prickly pear cactus pads), sea beans (glasswort, samphire, pickleweed), wild summer berries -- Indian summer : chanterelles, puffballs, cuitlacoche (huitalcoche corn smut), blewits, rose hips, huckleberries -- Autumn : porcini (king bolete, cèpe), maitake (or hen of the woods), matsutake, cauliflower mushrooms, juniper berries, elderberries, candy cap mushrooms, black walnuts -- Winter : black trumpets (horns of plenty and trumpets of death), hedgehog mushrooms, yellow feet (winter chanterelles, funnel chanterelles), dandelions and curly dock weed, persimmons, tunas (or prickly pear fruit) -- Wild pantry -- Wild calendar -- Acknowledgments -- Guidebooks and sources -- Index of vegetarian recipes -- Index of general recipes -- Index.;A volume of seasonally organized recipes provides foraging instructions for wild ingredients and step-by-step cooking techniques for such dishes as bacon-wrapped duck stuffed morels and mulberry ice cream.
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