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Foraged Flavor: Finding Fabulous Ingredients in Your Backyard or Farmer's Market, with 88 Recipes: A Cookbook Hardcover – June 12, 2012

by Tama Matsuoka Wong (Author), Eddy Leroux (Author), Daniel Boulud (Foreword)
4.5 4.5 out of 5 stars 117 ratings
See all formats and editions
Forage for wild food and discover delicious edible plants growing everywhere—including your backyard—and how best to prepare them to highlight their unique flavors, with this seasonally organized field guide and cookbook.

While others have identified in the past which wild plants are edible, Tama Matsuoka Wong, the forager for Daniel, the flagship restaurant of renowned chef Daniel Boulud, and Eddy Leroux, its chef de cuisine, go two steps further, setting the bar much higher. First, they have carefully selected only the wild plants that are worth seeking out for their fabulous flavors. Second, after much taste-testing, they have figured out the best way to prepare each ingredient—a key in getting to know these exciting new foods. In Foraged Flavor, they reveal their seventy-one favorite plants, which are easy to identify and can be harvested sustainably across the country (including at farmers’ markets for those without access to nearby fields and forests). Tama helps readers uncover bright lemony oxalis growing in patches of their lawn or creeping jenny, with its unmistakable leaves and delicate green-pea flavor. Eddy then gives simple recipes to showcase the foraged finds, including Cardamine Cress with Fennel and Orange Vinaigrette; Braised Beef, Dandelion Leaves, and Clear Noodles; and Purslane Eggplant Caponata.

With twenty-five botanical illustrations, fifty color photographs of the plants, and tons of field- and kitchen-tested know-how, Foraged Flavor will be an indispensable guide for cooking enthusiasts.
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  1. Print length
    224 pages
  2. Language
    English
  3. Publisher
    Clarkson Potter
  4. Publication date
    June 12, 2012
  5. Dimensions
    7.17 x 0.89 x 9.27 inches
  6. ISBN-10
    030795661X
  7. ISBN-13
    978-0307956613
  8. See all details
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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.

Product details

  • Publisher ‏ : ‎ Clarkson Potter; 1st edition (June 12, 2012)
  • Language ‏ : ‎ English
  • Hardcover ‏ : ‎ 224 pages
  • ISBN-10 ‏ : ‎ 030795661X
  • ISBN-13 ‏ : ‎ 978-0307956613
  • Item Weight ‏ : ‎ 1.3 pounds
  • Dimensions ‏ : ‎ 7.17 x 0.89 x 9.27 inches
  • Customer Reviews:
    4.5 4.5 out of 5 stars 117 ratings

About the authors

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  1. Eddy Leroux

    Eddy Leroux

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    Eddy Leroux is the head chef de cuisine at Restaurant Daniel in New York City, the 3 star Michelin, 4 star New York Times flagship restaurant of celebrity chef Daniel Boulud, and recognized as one of the top ten restaurants in the world. Eddy's passion for food began as a schoolboy in France. He grew up in a diverse neighborhood and attended school with Moroccans, Poles, and other Eastern Europeans. At lunch time, curious about the dishes his classmates brought from home, Eddy began to trade his own meals for theirs, growing to love their more exotically seasoned and spiced cuisines.

    Eddy's journey continued through culinary training in France and apprenticeships at 3 star Michelin rated restaurant Lucas Carton in France, an expatriate assignment at the renowned Le Normandie in the Oriental hotel, Bangkok, eventually settling in New York, with Laurent Gras at the Waldorf Astoria's Peacock Alley, and then for the past 10 years with Daniel Boulud at Restaurant Daniel, where he continues to create and savor the diversity of cuisines and ingredients.

    Eddy is continually inspired by the great flavors of foraged ingredients, and their closeness to wild landscapes. Optimally, he would like to source all his food from small scale farms and suppliers. He treats these wild plants with the greatest respect, for their natural beauty, their fragrance and for their complexity of taste and texture.

    See more on the author's page
  2. Tama Matsuoka Wong

    Tama Matsuoka Wong

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    Full content visible, double tap to read brief content.

    Tama Matsuoka Wong is the forager for Daniel, NYC, the renowned restaurant of Daniel Boulud. For several years she has been working with Eddy Leroux, chef de cuisine, exploring the culinary flavors of wild plants. Tama worked as a corporate lawyer in Hong Kong, Tokyo and New York after graduating from Harvard Law School. Upon returning a decade ago to her native New Jersey with her family, she rediscovered her passion for the natural world and the wild plants that grew in her backyard.

    In 2007 she was awarded the New Jersey Forest Service Steward of the Year award. She has since worked with botanists and conservation groups to map wild plants and their ecological behavior throughout New Jersey, the mid-Atlantic and beyond. She formed the company MeadowsandMore LLC and produced a booklet with New Jersey Audubon entitled Meadows on the Menu. In addition to supplying local, organic and sustainable wild food products, she gives tours, lectures, and landscape stewardship advice to conservation and botanical organizations as well as private individuals.

    See more on the author's page
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Customer reviews

4.5 out of 5 stars
117 global ratings

Customers say

Customers find the recipes in the book delicious, easy, and clear. They also say it's informative, inspirational, and a great resource for beginners. Readers also appreciate the lovely illustrations, detailed photographs, and color pictures of plants to harvest.

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RecipesInspirationIllustrations
12 customers mention "Recipes"12 positive0 negative

Customers find the recipes in the book delicious and easy to follow. They appreciate the clear photographs and descriptions of edibles. Readers also say the book is nicely written and easy to read.

"...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..." Read more

"...there were 5 or so plants that I did not know were edible, and so delicious, until I read this book." Read more

"This is a very nice book. It is well illustrated and easy to read.There are plenty of easy to prepare recipes...." Read more

"...Some of the recipes look interesting and I am glad that I picked up this book. It is an unusual read, but well worth it." Read more

11 customers mention "Inspiration"11 positive0 negative

Customers find the book very informative and inspiring. They appreciate the amazing concept and illustrations. Readers also say it's a great resource for beginners and a good place to start.

"...Truly inspiring." Read more

"...The enthusiam of the authors is inspiring...." Read more

"for the average suburbanite, this is a good place to start. i will probably try some of the recipes. great illustrations...." Read more

"Amazing book! Amazing concept… I love the images, the recipes, the cover and I am just about to purchase a few more copies to share with family...." Read more

9 customers mention "Illustrations"9 positive0 negative

Customers find the illustrations lovely, detailed, and great. They also appreciate the thorough descriptions with delicious easy recipes.

"...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..." Read more

"The book is helpful with the color pictures and different stages of growth on some plants to make it easier to identify plants...." Read more

"...i will probably try some of the recipes. great illustrations...." Read more

"Book was nicely written & photos were very helpful. Also appreciate the recipes...." Read more

Top reviews from the United States

ChelleR
5.0 out of 5 stars Clear, concise and beautifully illustrated.
Reviewed in the United States on October 23, 2012
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.
5 people found this helpful
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Andrea Marquis
5.0 out of 5 stars Gave me the confidence to find and eat more free food!
Reviewed in the United States on August 9, 2013
Verified Purchase
Earlier this spring I found an app that tells you about weeds you can eat, and I realized I had some nice "crops" already in my yard. I wanted to branch out a little bit more into my surrounding environment for foraging, and this book helped me do it. I loved how it was broken down by season, and that it tells you how to forage sustainably, and even that there are some yummy things that we really shouldn't disturb unless we are cultivating them ourselves. Even with a lot of googling, there were 5 or so plants that I did not know were edible, and so delicious, until I read this book.
One person found this helpful
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Bittepige
4.0 out of 5 stars Foraged Flavor
Reviewed in the United States on September 20, 2012
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This is a very nice book. It is well illustrated and easy to read.
There are plenty of easy to prepare recipes.

I especially like the chapter divisions by seasons.

The book is light enough to take with you into the field for reference.

I am looking forward to putting foraging into practice.

B. Harley
5 people found this helpful
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nancy
5.0 out of 5 stars A different approach to 'weeds'
Reviewed in the United States on August 14, 2013
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Most writings that discuss edible wild foods do so from a survial viewpoint,but this book is totally different, it discusses the wild food that will not harm you but actually enhance your dining pleasure by turning ordinary food into gourmet food.
The enthusiam of the authors is inspiring. I am eager to try the 'weeds' introduced in the book.
I lent the book to my gardner (I do not get around well due to age related problems) and sheshe immediately started hunting in my back yard and others. We have cleared a small plot as a starter plot of weeds accessible to me.
I also recommended the book to a botanist friend of mine whoi is fond of native plants.
3 people found this helpful
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Kindle Customer
5.0 out of 5 stars I love it
Reviewed in the United States on July 9, 2013
Verified Purchase
The book is helpful with the color pictures and different stages of growth on some plants to make it easier to identify plants. I am also glad that the author put a level of which plants are endangered and which ones are not in her book to make things easier. Some of the recipes look interesting and I am glad that I picked up this book. It is an unusual read, but well worth it.
One person found this helpful
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rhubarb jones
3.0 out of 5 stars a little too high end
Reviewed in the United States on September 21, 2012
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for the average suburbanite, this is a good place to start. i will probably try some of the recipes. great illustrations. i`m more into the basics like creamed lambs quarter and breaded and fried oyster shell mushrooms. if you can find any copies, the best book around is "Weeds and other good things to eat" by charles elmer fox
9 people found this helpful
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Ali A.
5.0 out of 5 stars Great resource for beginners!
Reviewed in the United States on March 1, 2019
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Book was nicely written & photos were very helpful. Also appreciate the recipes. I am just beginning to have an interest in foraging and look forward to using this book as a reference source.
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JLO
5.0 out of 5 stars Great resource to have at home...
Reviewed in the United States on March 28, 2016
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Amazing book! Amazing concept… I love the images, the recipes, the cover and I am just about to purchase a few more copies to share with family. I am definitely a new fan of Tama Matsuoka Wong. There is a lot to be learned from this book in regards to the vast amount of plants we see around our homes.
One person found this helpful
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Top reviews from other countries

myart
5.0 out of 5 stars good all-round
Reviewed in the United Kingdom on August 23, 2015
Verified Purchase
What an excellent book both in presentation and content....shall certainly use this supplier again
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A. Soares
3.0 out of 5 stars Great Concept - Execution Could be Better
Reviewed in Canada on July 31, 2012
Verified Purchase
Recipes look great and I plan to try some out at a future date. However, IF you are buying this book, be sure to have a secondary source for plant identification. "Pictures" are more like sketches and are not at all useful for plant identification (This becomes an issue if you are going to actually eat the fruits of your foraging). For a book of this nature, I expected to see full colour photographs of every plant included. Moreover, although the author discusses the poisonous nature of Queen Anne's Lace lookalikes (and to be fair recommends only foraging the "seeds" from "nests" which lookalikes do not generate), I would have preferred it to be excluded given that, even in small amounts, Poison Hemlock can cause death and Giant Hogweed (admittedly taller than Queen Anne's lace though if you have no background you may not know this) can, I believe, cause blindness via touch.
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Amaranth
4.0 out of 5 stars Not bad but could be better
Reviewed in Canada on July 12, 2012
Verified Purchase
I liked this book but there is room for improvement. The book has nice full color photos of some of the foraged plants discussed. It would be better to have photos of them all as the sketches just don't cut it for me at least. Also I'm partial to full color photos of the end result of all these professionally prepared recipes as there are none.
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Amanda Prevost
4.0 out of 5 stars Four Stars
Reviewed in Canada on October 14, 2016
Verified Purchase
great info
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