- Hardcover: 261 pages
- Publisher: Minnesota Historical Society Press; 1 edition (September 15, 2011)
- Language: English
- ISBN-10: 0873518195
- ISBN-13: 978-0873518192
- Product Dimensions: 7.5 x 0.9 x 9 inches
- Shipping Weight: 1.4 pounds (View shipping rates and policies)
- Average Customer Review: 5.0 out of 5 stars See all reviews (3 customer reviews)
- Amazon Best Sellers Rank: #1,538,737 in Books (See Top 100 in Books)
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Trout Caviar: Recipes from a Northern Forager Hardcover – September 15, 2011
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Top Customer Reviews
"Round and `round."
Author Laidlaw is no stranger to the written word. He's published two novels; Three Nights in the Heart & Blue Bel Air, lived internationally but is most at home in the country. Through clever anecdotes and totally approachable recipes Laidlaw brings a fresh voice into the fast-expanding world of foraging locally and how to cook the stuff.
"...90 percent of good cooking is good shopping--taking shopping here in its broadest sense..."
By broadest sense he often times means heading out the door and into the nearby woods surrounding his western Wisconsin cabin aptly named "Bide-A-Wee." It's in the woods or out in a local fishing hole that Laidlaw seems the most inspired to forage for the ingredients that transform into surprisingly unusual dishes.
One of the many things I found refreshing was the non-Martha Stewart attitude the author exhibited by constantly suggesting alternative ingredients as well as using what was in season and readily available to most of us rural folks. His pizza dough recipe was a snap, the Buckwheat cookies a treat and I look forward to smoking our own bacon; a staple in many of Laidlaw's creations.
If you're like many of us the idea of French cooking seems off-putting and downright scary. Though some of us can recall giggling along with Julia as she slugged wine from her measuring cup and yet managed to create some un-pronounceable dish in under a half-hour, it was off to Hamburger Helper land during commercial breaks.Read more ›