| #163068 in Books | 2012-06-12 | 2012-06-12 | Original language:English | PDF # 1 | 9.27 x.89 x7.17l,1.30 | File type: PDF | 224 pages||12 of 12 people found the following review helpful.| Delicious recipes and easy to follow|By mrsmer|What an excellent idea for a cookbook. When my mother and I used to go for walks, we would literally find two or three wild grown herb or greens within a few yards of our home. If we ventured further, we'd find more. If I'd had this book then, I'd have recognized many more. Glad that I have this now that my own daughter and I can||“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, aut
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, se...
You can specify the type of files you want, for your device.Foraged Flavor: Finding Fabulous Ingredients in Your Backyard or Farmer's Market, with 88 Recipes | Tama Matsuoka Wong, Eddy Leroux.Not only was the story interesting, engaging and relatable, it also teaches lessons.
