Foraged Flavor by Tama Matsuoka Wong


7 Critic Reviews

With almost every turn of a page, there’s a flash of recognition. “I didn’t know you could eat that!” you find yourself saying.
-Globe and Mail


This ebook features sixty-two bonus photos of wild edibles in the field as well as quick reference links to illustrations of key leaf characteristics for easy plant recognition.
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 in the past have identified 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. 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, can be harvested sustainably across the country, and can also be found in farmer’s markets. Tama helps readers uncover bright lemony oxalis growing in patches of their lawns or creeping jenny, with its unmistakable leaves and delicate green-pea flavor. Eddy then provides 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 fifty-two botanical illustrations, fifty-three color photographs of the plants, and tons of field- and kitchen-tested know-how, Foraged Flavor will be an indispensable guide for cooking and outdoor enthusiasts.

About Tama Matsuoka Wong

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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.
Published June 12, 2012 by Clarkson Potter. 224 pages
Genres: Cooking, Crafts, Hobbies & Home. Non-fiction
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Critic reviews for Foraged Flavor
All: 7 | Positive: 7 | Negative: 0

Globe and Mail

Reviewed by CHRIS NUTTALL-SMITH on Jul 17 2012

With almost every turn of a page, there’s a flash of recognition. “I didn’t know you could eat that!” you find yourself saying.

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Houston Press

Reviewed by Patrise Shuttlesworth on Sep 04 2012

...Leroux offers delicious recipes with easily foraged plants that you can find yourself or at farmers' markets, and Tama offers all her knowledge of plants, herbs and flowers and how you can become a local forager.

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Reviewed by Ramon Gonzalez on Jun 06 2012

If you can get past the lack of photographs of the dishes Foraged Flavor will have you eyeing those weeds, plants, and trees you walk past every day in a whole new light.

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On Earth.

Reviewed by PAIGE SMITH ORLOFF on Jun 19 2012

A mash-up of a field guide and a cookbook, Foraged Flavor leads the reader on a scavenger hunt through backyard, park, and anywhere else that edible species have taken hold.

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Reviewed by ADAM ROY on Nov 22 2012

Foraged Flavor pairs practical plant-hunting advice and illustrations with recipes for simple-yet-gourmet concoctions like chilled mango soup with sweet spruce tips, tempura fried aralia buds, and summer rolls with cattail and trout.

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The San Francisco Bay Guardian

Reviewed by Virginia Miller on Sep 05 2012

The book's clean, classic layout includes botany-style plant diagrams, seasonal groupings, and approachable gourmet recipes like dandelion leaves with poached eggs and bacon.

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Reviewed by Rachel Nuwer on Jun 19 2012

...presents dishes centered around 72 of Wong and Leroux’s favorite wild plants. Their resulting recipes are easy yet unique, and include dishes like dandelion flower tempura and grilled daylily shoots.

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