Dandelion and Quince by Michelle McKenzie
Exploring the Wide World of Unusual Vegetables, Fruits, and Herbs

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Dandelion and Quince features plant profiles--from dandelion to quince--for over 35 uncommon vegetables, fruits, and herbs available in today's markets--with over 150 recipes that explore their flavors.

This illustrated cookbook celebrates the abundance at farmers' market and local grocery store yet to be discovered by the everyday cook. From mustard and kumquats to nettles, fava leaves, sunchokes and more, the blossoms, berries, leaves, and roots featured in Dandelion & Quince are simple foods that satisfy our need for a diversity of plant life in our diets, grown with care and prepared by our own hands for our families and communities. This book:

   • Explores more than thirty-five uncommon vegetables, fruits, and herbs
   • Offers over 150 recipes to satisfy curious palates
   • Provides enough guidance, tips, and advice that by following recipes, tasting constantly, and making mistakes, you’ll gain newly skilled hands and a knowing palate

Discover new ingredients and open up a fresh culinary adventure in your kitchen.

About Michelle McKenzie

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MICHELLE MCKENZIE is the program director and an instructor at 18 Reasons, a cooking school, event venue, and community gathering place in San Francisco’s Mission District, founded by the well-known Bi-Rite Market. A chemistry major turned culinary school graduate, Michelle cut her teeth at Blue Hill at Stone Barns before opening her first restaurant in Atlanta. After introducing thousands of Southerners to amaranth with pickled ramps and walnuts and the like, she became a private chef for high-profile clients, including Ted Turner and Jane Fonda. Her desire to teach drew her westward, where she lives today a few blocks from 18 Reasons, melding home, work, and community.
Author Residence: San Francisco, CA
Author Hometown: Virginia Beach, VA
Published August 2, 2016 by Roost Books. 336 pages
Genres: Cooking.

Unrated Critic Reviews for Dandelion and Quince

San Francisco-based chef and cooking instructor McKenzie here introduces cooking with Asian pears, celeriac, rose petals, sunchokes, and other overlooked plants. Each ingredient-based chapter comprises a descriptive "plant profile" and three to five simple yet memorable recipes for small plate

Jul 01 2016 | Read Full Review of Dandelion and Quince: Explori...