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The Wild Table: Seasonal Foraged Food and Recipes Hardcover – October 14, 2010
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-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
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Top Customer Reviews
I can't recommend the book highly enough. It should be in everyone's culinary library.
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.Read more ›
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.
Most Recent Customer Reviews
I got a copy of this for two of my chef and foraging friends...had to get one for myself...Connie Green os a amazing forager and a inspiration and the recipes are beautiful!Published 5 months ago by M. Karalius
Ok, except I live in northern Wisconsin, and this is a California author.Published 12 months ago by James weiss
Very original recipes for food we love to forage here in Oregon. The ones I tried were very good. The pictures are quite beautiful.Published 12 months ago by Melinda N Howarth
Very good book with all the information you need to help survive off the wild! Nice pics, and great recipes!Published on April 16, 2014 by B. Little
Great if you are in "the know" for foraging but if not, the ingredients in the recipes are not always available in stores.Published on November 4, 2013 by Jessica Ritter