Dimensions: 224 pages, 3.65 × 2.82 × 0.35 in
Published: June 12, 2012
Publisher: Crown Publishing Group
The following ISBNs are associated with this title:
ISBN - 10: 030795661X
ISBN - 13: 9780307956613
Read from the Book
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
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.
From the Publisher
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
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
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.
“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, tar