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The Wild Table: Seasonal Foraged Food and Recipes Hardcover – October 14, 2010

4.5 out of 5 stars 31 customer reviews

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Editorial Reviews

Review

"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: Rustic Home Cooking from Donald Link's Louisiana (winner of James Beard Award for American Cooking)

"Sarah Scott has for over 20 years cooked deliciously for us. She is a creative sensitive talented chef inspired by what the season brings in the garden or what she finds in the outback. The Wild Table is full of her incredible recipes, and it is a delicious cookbook."
-Margrit Mondavi, author of The House of Mondavi

About the Author

Connie Green has 20 years experience with Oracle products, the last 12 years working for Oracle U.S. Server Development. Connie's expertise is in database performance tuning. She designed and developed Statspack from its initial release. Over the years Connie has been privileged to work with many talented kernel developers, performance engineers, and support engineers, having been involved with library cache development, buffer cache development, and the query optimizer.
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Product Details

  • Hardcover: 368 pages
  • Publisher: Avery; 1St Edition edition (October 14, 2010)
  • Language: English
  • ISBN-10: 0670022268
  • ISBN-13: 978-0670022267
  • Product Dimensions: 8.2 x 1.2 x 11.2 inches
  • Shipping Weight: 3.3 pounds (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (31 customer reviews)
  • Amazon Best Sellers Rank: #382,031 in Books (See Top 100 in Books)

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Customer Reviews

Top Customer Reviews

Format: Hardcover
I have always wanted to learn to cook but have pretty much limited myself to leafing through cookbooks and enjoying other people's cooking. That is, until my wife brought home THE WILD TABLE by Connie Green and Sarah Scott. I can't put it down; the photos are magnificent, the recipes are ingenious and innovative and, most of all, the writing is is both humorous and intelligent. The stories about the food that's featured are really interesting and just when I thought I had read most everything about food and food preparation I have found out that there are no horizons to the culinary experience. Reading THE WILD TABLE has prompted me to redouble my efforts at being a good cook.

I can't recommend the book highly enough. It should be in everyone's culinary library.
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Format: Hardcover Verified Purchase
Connie Green and Sarah Scott's The Wild Table: Seasonal foraged food and recipes is the latest in a string of books capitalizing on the foraged (also called wild crafted) food movement. Just as the movement has evolved and matured, Green & Scott's book is a step above all others.

While in America the "foraged" ingredient restaurant craze is exploding, the concept has been around as long as restaurants have existed in the rest of the world. The country most known for such food would certainly be Italy, which developed the Slow Foods movement, but slow food is not necessarily about wild, foraged foods. France certainly could argue its place in history, but so could many other countries full of chefs who head out on a crisp Autumn morn to gather the day's new bolets. Although this is a new fad on the American restaurant scene, the practice is obviously not new.

Author of The Wild Table, Connie Green launched her career as a wild food provider to restaurants in the late 70s when she was regularly turned away by chefs driven by convenient restaurant suppliers. The idea of not knowing what ingredients would be available for a menu was not attractive to chefs at the time. But soon chefs realized the value of freshness, and in particular the power of freshness over reliability or convenience. The tides began to turn.

In her book, Green recounts those early days and how at some point she ended up at the back door of a fledgling restaurant named The French Laundry. Keller bought her concept and the two have maintained a mutually beneficial and thriving relationship ever since. Keller provides his reflections in the introduction to the book.
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Format: Hardcover
I am the chef for the Sonoma County Mushroom Association, did the same for the Mycological Society of San Francisco years ago, was the foray chef for David Arora, and I know how to cook mushrooms and other wild foods. But in this fabulous collection of essays, recipes, and fine photographs I learned new stuff too. Connie's accounts of her forays and foods and Sarah's kitchen expertise make fine pairings worthy of sitting this book on shelves amongst any James Beard book award winners I've enjoyed the pleasures of reading and owning.
Patrick Hamilton
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Format: Hardcover
I'm a decent home cook, both savory and pastry. We have a garden and I pickle and can. Still, my interest in food and cooking is greater than my skills, patience, and budget--I wish I could afford a micro-gram scale, and a vacuum chamber, etc. I drool and giggle over Blumenthal, Keller, and Achatz's books, but in truth, I've only made a couple of things from these wonderful, inventive books.

When I saw The Wild Table at the bookstore, on a 20 below zero Minnesota day, I bought it on a whim. The photography was so luscious and the writing so delightful I bought it, thinking I'd probably never cook anything from it, but that it would be a cheap winter vacation.

Well, it WAS a mid-winter vacation, but it also was useful and delicious cookbook. True, the only wild foods around here in winter are ice and snow, but, I found it was easy to substitute ingredients and make "wild tables" in the mid-western mid-winter. The recipes were rock solid and the instructions clear. Of course I'm sure everything would taste better with fresh ingredients gathered from the wild, but it's pretty darn good with dried ingredients and things gathered from the local co-op.

While I doubt I'll be gathering wild foods even when the weather turns, I will be using this book. What I can gather in the stores around Minneapolis is enough to keep me going. This is a beautiful, delightful, and useful book. If you've got a decent co-op nearby, you'll love it.
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Format: Hardcover Verified Purchase
I just got my copy of The Wild Table, and the recipes look fabulous. As a mushroom hunter I'm always looking for new ways to prepare wild mushrooms. The spruce tip infused vodka sounds very interesting. Connie Green's passion for foraging comes through in her writing and her stories of introducing wild food to the Bay Area food community are very engaging.
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Format: Hardcover Verified Purchase
This book is a feast for the eyes as well as for the palate. The narrative is skilled and engaging, the recipes remarkable. Based on the title/subtitle and description I had expected a book on wild foods broadly. I took a chance as I was looking for recipes that might use the ingredients that are easily foraged in my region. However, I was disappointed to find that approximately 50% of the recipes are based on foraged mushrooms and a number of the "wild" foods are commonly sold in our grocery stores (nopales, prickly pear, huitlacoche...) or found in our own yards (dandelions, rose hips, juniper berries, black walnuts...). As for foraging for persimmons--we don't--in my neck of the woods persimmons appear in filled grocery bags on our porches. I would liked to have seen a broader representation of truly foraged wild foods perhaps at 75% and the mushrooms (which require considerable specialized knowledge) kept to about 20 or 25% of the recipes.
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