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Foraged flavor : finding fabulous ingredients in your backyard or farmer's marke
Wong, Tama Matsuoka.
Adult Nonfiction TX823 .W65 2012

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From Library Journal:

Wong and Leroux bring a contemporary perspective to the old science of foraging for food. Wong was a corporate lawyer who now forages for Daniel, renowned chef Daniel Boulud's flagship Manhattan restaurant; Leroux, Daniel's chef de cuisine, turns Wong's finds of broadleaf dock, dead nettle, knotweed, lamb's quarter, and more into ingredients in sauces, ravioli, and ice cream. The book is arranged by season, beginning with early spring and ending with winter. Each chapter describes the season's wild plants, their form, growth habit, characteristics, location (most grow in all of the continental states except Texas and the Southwest), and harvest tips. A sustainability color code is also included for each plant. The majority of the 71 recipes are easy to make once the ingredients have been found, identified, picked, and washed. Interesting examples are Galium (fragrant bedstraw) Potato Chips and Dandelion Flower Jelly. VERDICT Recommended for public libraries serving patrons interested in foraging and for those who don't own Connie Green and Sarah Scott's The Wild Table. (Photographs, vital for identification, were not seen.)-Christine Bulson, formerly with SUNY Oneonta Lib. (c) Copyright 2012. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

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