Dimensions: 368 pages, 4.44 × 3.28 × 0.5 in
Published: October 19, 2010
The following ISBNs are associated with this title:
ISBN - 10: 0670022268
ISBN - 13: 9780670022267
About the Book
A captivating cookbook by a renowned forager of wild edibles showcases more than 100 sumptuous recipes and full-color photographs. Grouped by season, the delectable recipes provide step-by-step cooking techniques, explain how to find and prepare each ingredient, and feature several signature dishes from noted chefs.
From the Publisher
A captivating cookbook by a renowned forager of wild
edibles-with more than one hundred sumptuous recipes and full-color
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
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
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
About the Author
Connie Green is the founder and "head huntress" of
Wine Forest Wild Mushrooms, the first and more highly regarded wild
foods business in the United States, with a clientele of top chefs
around the country.
Sarah Patterson Scott served as executive chef
for Robert Mondavi Winery from 1993 through 2006 and is now a chef,
educator and culinary consultant. Both authors live in Napa Valley.
"I''m crazy for The Wild Table because it goes right to the source of all good edibles-the plants that grow happily all by themselves outside the garden walls where they figure out how to live with no help from us humans at all. I have long loved eating wild foods, but this book goes far beyond a causal love affair. It''s a work born out of deep commitment, passion, and enthusiasm for the edible wild plant world, a world we''d all do well to know much more about. Kudos to both authors!" -Deborah Madison, Local Flavors: Cooking and Eating from America''s Farmers markets "A useful, essential, full-of-joy book with delectable recipes, The Wild Table brings me back to my youth, my family, and our Sunday meal of nettle (ortie) soup and field mushrooms (rosT) that my mother served with her chicken with cream sauce." -Jacques PTpin, author of Fast Food My Way "The foundation of every cuisine is great ingredients. Connie''s passion for foraging comes through in the amazing foodstuffs she provides chefs by bringing the wild bounties of Northern California into our kitchens." -Grant Achatz, chef and co-owner of Alinea restaurant "Connie has really opened my eyes to the endless possibilities of foraged foods and wild mushrooms. Her knowledge and passion have shaped me over the years to be a better chef, an inspiration she has stirred in countless other chefs around the country. The Wild Table truly delivers her amazing devotion to all things wild." -Donald Link, author of Real Cajun: Ru