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Foraged Flavor: Finding Fabulous Ingredients in Your Backyard or Farmer's Market, with 88 Recipes Hardcover – June 12, 2012
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Frequently Bought Together
Customers Who Bought This Item Also Bought
—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, tart, sour, hot, minty tastes of these wild herbs—for a weed, after all, is just a plant we don’t like—with their soul mates (ginger or mustard or pine nuts).”
—The New York Times
“Foraged Flavor is an unusual book in that it’s a joint effort between a forager (Wong) and a chef (Leroux), so in may ways, it provides the best of both worlds: information on the plants plus recipes that provide a sophisticated, culinary usage that go beyond teas and salads.”
“The book could be called Foraged Urban Flavor as I count only a handful of plants in the book that I can’t find growing wild in my own garden or within a short distance. . . . The ingredients are easy to source (even in my inner-city neighborhood) and the recipes are simple enough that someone like me could follow them.”
“In a few hours a truck would arrive at Ms. Wong’s house in rural Hunterdon County [New Jersey] to pick up bags of deadnettle, creeping jenny, chickweed, and other plants most people would step over or pull out. They will be delivered to Daniel, the three-Michelin-star Manhattan flagship of chef Daniel Boulud. Ms. Wong is the restaurant’s forager, relied on to help keep the menu diverse, unique, and flavorful. ‘With Tama, the level of trust is absolute,’ said Daniel’s chef de cuisine Eddy Leroux . . . The recipes [in Foraged Flavor] are largely simplified versions of dishes on the Daniel menu, such a pan-roasted wild turbot with pine needles and spring wild herb ravioli with Gorgonzola, which includes deadnettle, wild garlic mustard, chickweed, and dandelion.”
—The Wall Street Journal
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.
More About the AuthorsDiscover books, learn about writers, read author blogs, and more.
Top Customer Reviews
A great plus is that this isn't an exhaustive guide to all edible wild plants -- it's not a Peterson's guide. Rather, it's a selection that tries to be balanced in flavor, texture, and use. It's more of a kitchen companion than a backpacker's foraging guide. You can go out and find many of the ingredients in a matter of minutes.
Additionally -- and perhaps most importantly -- the recipes are easy. Coupled with the easy-to-find nature of the foods, this makes for a relatively painless introduction to food foraging.
Highly recommended for people who are just getting into local foraging.
The book is written with great passion and insight, but doesn't gush or in any way over-complicate the issue. The pair offer great advice, provide clear photographs and descriptions of edibles, and load the book with recipes that you will WANT to make (and will then be successful in). From the moment you crack the cover you will be met with a beautifully illustrated, edited and written resource that will have you craving to get out there to see just what's in your local area for you to take home for dinner. Truly inspiring.
Most Recent Customer Reviews
This is a fairly decent book. it helped me identify a handful of weeds around my yard that I can actually eat.Published 3 months ago by P. Mulloy
I wish the colored pictures accompanied the recipes, and maybe showed more than one stage of growth, but it is easy to follow and the recipes look good.Published 12 months ago by jrjan1
Bought this book as a gift. Flipped through it before I gave it. Was very nicely written and organized. Recipient LOVED it!Published 19 months ago by D Irene
I am a vegetarian and my mom and I love gardening so this is a great book to get lots of awesome information from. I will cherish it for a long time.Published 21 months ago by Eva Rozsnyay
This a total waste of money. It is VERY hard to find anything. In the field it would be totally useless. I would recommend it to NOBODY.Published 21 months ago by MED