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Author: Ellen Zachos Publisher: Gibbs Smith ISBN: 142365675X Category : Cooking Languages : en Pages : 247
Book Description
A comprehensive and easy guide to bringing wild food indoors and new life to your cooking. Many home cooks want to experiment with wild foods and explore new flavors, but don’t know where to start—The Forager’s Pantry was written for you. This comprehensive and accessible book by Ellen Zachos takes readers through spices and herbs, flowers, fruit, greens, nuts and seeds, tubes and roots, and mushrooms, showing how some of the best ingredients come from nature itself. The Forager’s Pantry is for any home cook, chef, or foodie who wants to incorporate foraged flavors into their everyday cooking. This guide will start with individual ingredients before going into techniques, preservation, and master recipes, making foraged food both accessible and delicious. This book is for the adventurous home cook just waiting to get started—combine new foods with familiar staples, explore wild ingredients, and bring new life and excitement to your cooking.
Author: Ellen Zachos Publisher: Gibbs Smith ISBN: 142365675X Category : Cooking Languages : en Pages : 247
Book Description
A comprehensive and easy guide to bringing wild food indoors and new life to your cooking. Many home cooks want to experiment with wild foods and explore new flavors, but don’t know where to start—The Forager’s Pantry was written for you. This comprehensive and accessible book by Ellen Zachos takes readers through spices and herbs, flowers, fruit, greens, nuts and seeds, tubes and roots, and mushrooms, showing how some of the best ingredients come from nature itself. The Forager’s Pantry is for any home cook, chef, or foodie who wants to incorporate foraged flavors into their everyday cooking. This guide will start with individual ingredients before going into techniques, preservation, and master recipes, making foraged food both accessible and delicious. This book is for the adventurous home cook just waiting to get started—combine new foods with familiar staples, explore wild ingredients, and bring new life and excitement to your cooking.
Author: Ellen Zachos Publisher: Storey Publishing ISBN: 1612120091 Category : Nature Languages : en Pages : 241
Book Description
There’s food growing everywhere! You’ll be amazed by how many of the plants you see each day are actually nutritious edibles. Ideal for first-time foragers, this book features 70 edible weeds, flowers, mushrooms, and ornamental plants typically found in urban and suburban neighborhoods. Full-color photographs make identification easy, while tips on common plant locations, pesticides, pollution, and dangerous flora make foraging as safe and simple as stepping into your own backyard.
Author: Alan Bergo Publisher: Chelsea Green Publishing ISBN: 1603589481 Category : Cooking Languages : en Pages : 290
Book Description
“In this remarkable new cookbook, Bergo provides stories, photographs and inventive recipes.”—Star Tribune As Seen on NBC's The Today Show! "With a passion for bringing a taste of the wild to the table, [Bergo’s] inspiration for experimentation shows in his inventive dishes created around ingredients found in his own backyard."—Tastemade From root to flower—and featuring 180 recipes and over 230 of the author’s own beautiful photographs—explore the edible plants we find all around us with the Forager Chef Alan Bergo as he breaks new culinary ground! In The Forager Chef’s Book of Flora you’ll find the exotic to the familiar—from Ramp Leaf Dumplings to Spruce Tip Panna Cotta to Crisp Fiddlehead Pickles—with Chef Bergo’s unique blend of easy-to-follow instruction and out-of-this-world inspiration. Over the past fifteen years, Minnesota chef Alan Bergo has become one of America’s most exciting and resourceful culinary voices, with millions seeking his guidance through his wildly popular website and video tutorials. Bergo’s inventive culinary style is defined by his encyclopedic curiosity, and his abiding, root-to-flower passion for both wild and cultivated plants. Instead of waiting for fall squash to ripen, Bergo eagerly harvests their early shoots, flowers, and young greens—taking a holistic approach to cooking with all parts of the plant, and discovering extraordinary new flavors and textures along the way. The Forager Chef’s Book of Flora demonstrates how understanding the different properties and growing phases of roots, stems, leaves, and seeds can inform your preparation of something like the head of an immature sunflower—as well as the lesser-used parts of common vegetables, like broccoli or eggplant. As a society, we’ve forgotten this type of old-school knowledge, including many brilliant culinary techniques that were borne of thrift and necessity. For our own sake, and that of our planet, it’s time we remembered. And in the process, we can unlock new flavors from the abundant landscape around us. “[An] excellent debut. . . . Advocating that plants are edible in their entirety is one thing, but this [book] delivers the delectable means to prove it."—Publishers Weekly "Alan Bergo was foraging in the Midwest way before it was trendy."—Outside Magazine
Author: Raquel Pelzel Publisher: Storey Publishing, LLC ISBN: 1603428917 Category : Cooking Languages : en Pages : 257
Book Description
Whether you forage in the wild or at the farmers’ market, you’ll delight in the unique preserves featured in this one-of-a-kind collection. With a reverence for the natural world and all of its edible bounty, Matthew Weingarten and Raquel Pelzel encourage you to explore the ways in which wild ingredients can be transformed into tasty foods through a range of preserving techniques that include canning, smoking, curing, and pickling. Enjoy your own delicious Duck Prosciutto, Dandelion Jelly, Crab Apple Mostrada, and more!
Author: Kristen Blizzard Publisher: Simon and Schuster ISBN: 1510749454 Category : Nature Languages : en Pages : 707
Book Description
"Whether you get your mushrooms from the supermarket or the forest floor, a worthy addition to your library." —Star Tribune Get ready to fall in love with wild mushrooms! Absolutely everything you need to know to make mushrooming a lifestyle choice, from finding, storing, preserving, and preparing common and unusual species. Packed with content and lore from more than 20 skilled foragers around the country, Wild Mushrooms will help mushroom hunters successfully utilize their harvest, and includes practical information on transporting, cleaning, and preserving their finds. One of the best things about cooking wild mushrooms is that every time you open your dried caches, their unique aroma recalls your foraging experience creating an immediate and visceral connection back to the forest. There is no finer way to appreciate food. You will not only learn the best ways to locate, clean, collect, and preserve your mushrooms from the experts, the book will also discuss safety and edibility, preservation techniques, mushroom sections and flavor profiles, and more. Recipes will be categorized by mushroom species, with 115 recipes in total. Recipes include: Smoked Marinated Wild Mushrooms Black Trumpet, Blood Orange, and Beet Salad Maitake Beef Stew Candy Cap and Walnut Scones Baked Brie with Chanterelle Jam Porcini with Braised Pork Medallions Yellowfoot Mushroom Tart And more! From pickling to rich duxelles, soups, salads, and even mushroom teas, tinctures, jams, and ice cream, these recipes and invaluable insider tips will delight everyone from the most discerning mycophiles to brand new fungus fanatics.
Author: Leda Meredith Publisher: The Countryman Press ISBN: 1581575920 Category : Cooking Languages : en Pages : 853
Book Description
A field guide/cookbook for foraging enthusiasts Delicious wild edible plants and mushrooms are abundant throughout North America, not only in the wilderness but in urban areas, too. Learn how to identify, harvest, and eat the tastiest plants in your backyard. Intended as much for the cooking enthusiast as for the survivalist, this book includes recipes that will transform even the most common edible backyard weeds into guest-worthy fare. Even experienced foragers will be impressed with plantain leaf chips that are crisper and tastier than kale chips. Dandelion flowers become wine, Japanese knotweed becomes rhubarb-like compote and tangy sorbet, red clover blossoms give quick bread a delightfully spongy texture and hint of sweetness.
Author: Leda Meredith Publisher: Shambhala Publications ISBN: 0834842173 Category : Gardening Languages : en Pages : 297
Book Description
The ultimate forager’s guide to working with any wild plant in the field, kitchen, or pantry—featuring plant profiles, harvesting and preservation tips, and easy recipes From harvesting skills that will allow you to gather from the same plant again and again to highlighting how to get the most out of each and every type of wild edible, trusted expert Leda Meredith explores the most effective ways to harvest, preserve, and prepare all of your foraged foods. Featuring detailed identification information for over forty wild edibles commonly found across North America, the plant profiles in this book focus on sustainable harvesting techniques that can be applied to hundreds of other plants. This indispensable reference also provides simple recipes that can help you make the most of your harvest each season.
Author: Bill Jones Publisher: TouchWood Editions ISBN: 1771510463 Category : Cooking Languages : en Pages : 276
Book Description
The Deerholme Foraging Book is an exploration of the wild foods found in the Pacific Northwest. It is written by award-winning chef and author Bill Jones and features local mushrooms, edible plants, sea vegetables, and shellfish. The book is the product of twenty years of research and professional cooking with foraged foods. It serves as an introduction to the world of wild food and contains identification and sourcing information, harvesting and preparation tips, and more than one hundred delicious recipes featuring many types of wild foods. The recipe list includes techniques for preserving food and covers basic pantry preparations, appetizers, soups, salads, and desserts, as well as meat, seafood, and vegetable dishes. The recipes are global in influence and use simple techniques woven in with expert knowledge to create good, homemade food. Linking to traditional uses for wild foods and future possibilities for our diet and wellbeing, as well as enhancing our appreciation of the environment around us, The Deerholme Foraging Book also includes an index, a bibliography, full-colour photos of wild foods and dishes, and Jones's own foraging stories.
Author: Ellen Zachos Publisher: Gibbs Smith ISBN: 9781423656746 Category : Cooking Languages : en Pages : 240
Book Description
A comprehensive and easy guide to bringing wild food indoors and new life to your cooking. Many home cooks want to experiment with wild foods and explore new flavors, but don't know where to start--The Forager's Pantry was written for you. This comprehensive and accessible book by Ellen Zachos takes readers through spices and herbs, flowers, fruit, greens, nuts and seeds, tubes and roots, and mushrooms, showing how some of the best ingredients come from nature itself. The Forager's Pantry is for any home cook, chef, or foodie who wants to incorporate foraged flavors into their everyday cooking. This guide will start with individual ingredients before going into techniques, preservation, and master recipes, making foraged food both accessible and delicious. This book is for the adventurous home cook just waiting to get started--combine new foods with familiar staples, explore wild ingredients, and bring new life and excitement to your cooking.
Author: Nicole Apelian Publisher: Claude Davis ISBN: 9781735481517 Category : Languages : en Pages : 320
Book Description
319 color pages, 400 wild foods, plant localization maps for each plant (400 maps), paperback, great print quality, superior plant identification guidelines, recipes for each plant, full page photos of the plants, at least 3 pictures for each plant, medicinal uses.The Forager's Guide to Wild Foods is probably the most important thing you want to have by your side when you go out foraging. Maybe there are times when you're still not sure about a certain plant and you need to consult the book, despite your vast experience. Or maybe you don't have experience at all and just want to find wild goodies using the book. This book is the ultimate resource for every home, kept right next to your emergency foods, in your Bug out Bag, on your coffee table, or in your bookcase. You can use this book to put food on your table in case hard times are coming ahead. This knowledge is better at your fingertips now, as you might not be able to get it when you need it the most. You can also use the book to make your own remedies from plants growing around you. Inside The Forager's Guide to Wild Foods there are hundreds of medicinal plants and detailed, super simple instructions on how to take advantage of them.A lot of high-priced foods you find labeled as ORGANIC, are nothing compared to the ones that grow in the wild. Wild foods mean no GMO, no pesticides, herbicides or harmful contaminants. There are no foods healthier than the ones you pick yourself in the wild. This is FREE food and it's completely up for grabs.The plant knowledge is no longer taught as it has been for thousands of generations before us. If we don't do something about it, this knowledge will be lost forever and one day we might pay the ultimate price for this.When you were growing up, it was probably your parents or grandparents that helped you identify your very first berry.
Author: Ellen Zachos
Author: Ellen Zachos
Author: Ellen Zachos
Author: Alan Bergo
Author: Raquel Pelzel
Author: Kristen Blizzard
Author: Leda Meredith
Author: Leda Meredith
Author: Bill Jones
Author: Ellen Zachos
Author: Nicole Apelian