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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

Foraged Flavor: Finding Fabulous Ingredients in Your Backyard or Farmer's Market, with 88 Recipes + Backyard Foraging: 65 Familiar Plants You Didn't Know You Could Eat + Nature's Garden: A Guide to Identifying, Harvesting, and Preparing Edible Wild Plants
Price for all three: $47.55

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Product Details

  • Hardcover: 224 pages
  • Publisher: Clarkson Potter; 1 edition (June 12, 2012)
  • Language: English
  • ISBN-10: 9780307956613
  • ISBN-13: 978-0307956613
  • ASIN: 030795661X
  • Product Dimensions: 7.2 x 0.9 x 9.3 inches
  • Shipping Weight: 1.4 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (27 customer reviews)
  • Amazon Best Sellers Rank: #101,626 in Books (See Top 100 in Books)

Editorial Reviews

Review

“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, 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.”
—Epicurious
 
“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.”
—Treehugger.com
 
“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.


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Customer Reviews

I look forward to cooking more from this book.
cmryslno
An in depth guide to foraging which can begin in your backyard.
Karl A. Casey
It is well written and the illustrations are lovely.
vuw

Most Helpful Customer Reviews

26 of 26 people found the following review helpful By Margaret Thompson on June 14, 2012
Format: Hardcover
This is not a book for far-flung forest hermits. This is a book for the average person, with access to an average yard or park. This means you won't need to lace up your hiking boots and strap on your back pack to grab some ingredients for your next local culinary masterpiece.

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.
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16 of 16 people found the following review helpful By cmryslno on June 26, 2012
Format: Hardcover
I foraged lambsquarters from my farm (most farmers know it well as a weed but not as a part of dinner) and chose to make the Lambsquarters Rigatoni Casserole from the book. Even though the recipe insisted there would be enough pasta for the dish, I had my doubts. After I cooked and blended the lambsquarters, I was worried it was too watery and would never firm up but it turned out perfect! I had it as a side dish for dinner with my boyfriend, who also thought it was great and said I should make it again. It was filling, satisfying and tasted better than I could imagine. It was an easy recipe that came together quickly with a few simple ingredients and a huge amount of flavor. I look forward to cooking more from this book.
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11 of 11 people found the following review helpful By mrmer on June 16, 2012
Format: Hardcover Verified Purchase
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 go foraging! The recipes in this book are easy to follow and really tasty. Also, if you don't have time to forage- the recipes are excellent on their own. I'm so thankful for this book!!!
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5 of 5 people found the following review helpful By BLoiacono on September 9, 2012
Format: Hardcover
I've had "Foraged Flavor" for the summer and am now using it even more in the fall. There is so much to learn in just reading about one of the many plants mentioned through the chapters. Since buying the book im constantly recognizing local plants. Whether they be in the woods while hiking, or noticing the overgrowth of Sumac buds on the Long Island Expressway service road. The first recipe I played around with was the garlic mustard eggplant dip. Delicious. With the information given about lambs quarters and it being used in a lamb meatball, I've been using it weekly in meals. Finding it at most local farmers markets. The Shiso Tabbouleh (pg. 172) is without a doubt one of the most interesting and tasteful things I've ever made personally. Not only because of the facts shown about the Shiso itself, but also because the technique in cooking the cous cous.......Brilliant! A must have...enjoy!
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3 of 3 people found the following review helpful By vuw on November 11, 2012
Format: Hardcover Verified Purchase
This is an interesting book. It is well written and the illustrations are lovely. I look at the weeds in my yard differently now.
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3 of 3 people found the following review helpful By nano on September 20, 2012
Format: Hardcover Verified Purchase
I love this book, and use it as a field guide. Any unanswered questions regarding identification or use of a plant I just 'google'.
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2 of 2 people found the following review helpful By ChelleR on October 23, 2012
Format: Hardcover Verified Purchase
I ordered this book for a friend who had mentioned foraging, but on seeing it for myself I bought another three copies (keeping one for me, of course) and even paying the much higher on-the-shelf price because I simply couldn't wait.

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.
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4 of 5 people found the following review helpful By John from Jersey on August 10, 2012
Format: Hardcover
This is a fabulous book and so much fun to use! A great conduit for getting you and your family/friends outside to appreciate the outdoors and bring people together for a meal! And it's all the better when that meal is something you identified, collected and cooked yourself! Example: I had a dinner party with old friends from college and I made the Anise Hyssop Gazpacho from page 145 of the book - -AWESOME!! Used tomatoes from my vegetable garden and Anise Hyssop from my butterfly garden - it was a huge hit! Great flavor-- the red pepper flakes in the recipe kicked it up a notch and it worked very well with the aromatic anise leaves, served it with feta - never had a gazpacho like that before. Loved it!!!! I would have never thought to pair the hyssop with the tomatoes - -the whole book gives great pairings like this! Have also tried the Bee Balm Spring Rolls (page 140) and the Pennycress with asparagus mango vinaigrette (page 91) - fantastic!!!
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Most Recent Customer Reviews