Foraged Flavor
by Tama Matsuoka Wong
- Percentage of approved critics who have given this book a positive review.
Critic Rating
100%
Critic Reviews: 7
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- User rating from iDreamBooks & iTunes
Reader Rating
96%
Reader Ratings: 13
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Synopsis
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... more
About Tama Matsuoka Wong
- All Critics: 7
- Positive: 7
- Negative: 0
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TreeHugger | 6 Jun 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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Grist. | 19 Jun 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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Outside | 22 Nov 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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Houston Press | 4 Sep 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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On Earth. | 19 Jun 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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The Globe and Mail | 17 Jul 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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The San Francisco Bay Guardian | 5 Sep 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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