Customer Reviews

Wild in the Kitchen: Recipes for Wild Fruits, Weeds, and Seeds

5 star:		(6)
4 star:		(1)
3 star:		(0)
2 star:		(0)
1 star:		(0)

 

 

What a wonderful read! Can't wait to leave the Big Apple for the wilds of Westchester to start picking my dinner. The recipes are fun to read and I bet they will be an adventure to gather and delicious to eat.

Not only is the author a talented artist (I adore her cat book), but she sure can cook. Making the most of what nature provides in abundance on her farm in eastern Canada, Ms Mogelon provides a range of simple recipes not to be found in but the most exotic restaurant. I can't wait for her next offerings.

Pink Sumac Lemonade, Chinese-Style Stir-Fried Milkweed, and Sauteed Day Lily Buds are only three of the tantalizing recipes in this delightful, offbeat and, above all, useful book. The ingredients may be wild but the recipe directions are precise, while the prose is luscious. It's hard not to love a book whose author introduces you to a daddy longlegs named Oscar as well as the lovely maroon flower of the wild ginger plant. The illustrations are vivacious. And I know that, come autumn, I'm going to want a cup of Labrador Tea.

Although I am an armchair forest wanderer and cook, I found this book not only fascinating, but also beautifully illustrated with skillfully executed drawings for every recipe. It is obvious that the author is a talented artist as well as an imaginative chef. The recipes are explained simply, with a friendly conversational tone that makes me want to join her in the kitchen. In fact, I am starting to feel inspired enough to go searching for some lamb's quarters and plantain, or maybe a bunch of dandelion leaves to spice up my salad. Every page has a surprise. Milkweed? Cloudberries? Day Lily Buds? They're all there, and more. Frankly, I'll pass on the wild mushrooms. Our local market has chanterelles and morels-- at a price.-- so I can try those intriguing recipes too if I want. Recommended for anyone who wants to explore cooking with unusual and available (free!) ingredients, but also to anyone who appreciates a beautifully designed book .

This book gave a lot of interesting ways to use plants that I had never thougt to use before. These recipes are great, I especially love the wild mint sauce and the pink clover vinaigrette. I was hoping there would be more recipes for seeds and common weeds and their leaves, but it was a good buy.

I loved the drawings and descriptions of the wild foods that grow right outside my door. The recipes are interesting, clear and easy to follow. I tried the wild ginger poundcake and the wild raspberry chicken -- both turned out beautifully. This book is a great addition to the forager's library and makes a great gift!

With Wild In The Kitchen: Recipes For Wild Fruits, Weeds And Seeds, chef and amateur naturalist Ronna Mogelon showcases 75 unique and delicious recipes for commonly found wild berries and plants ranging from dandelions and elderberries to lily blossoms and mushrooms. From Steamed Day Lily Buds; Elderberry Wine; and Wild Blueberry Muffin Cake; to Wild Mushroom and Asparagus Strudel; Tabouli Salad; and Spiced Crabapples, Wild In The Kitchen offers a delightful and surprising compendium of wonderful recipes suited to all dining occasions.