The Wild Table by Connie Green
Seasonal Foraged Food and Recipes

No critic rating

Waiting for minimum critic reviews


A captivating cookbook by a renowned forager of wild edibles-with more than one hundred sumptuous recipes and full-color photographs.

In the last decade, the celebration of organic foods, farmer's markets, and artisanal producers has dovetailed with a renewed passion for wild delicacies. On the forefront of this movement is longtime "huntress" Connie Green, who sells her gathered goods across the country and to Napa Valley's finest chefs including Thomas Keller and Michael Mina.

Taking readers into the woods and on the roadside, The Wild Table features more than forty wild mushrooms, plants, and berries- from prize morels and chanterelles to fennel, ramps, winter greens, huckleberries, and more. Grouped by season (including Indian Summer), the delectable recipes-from Hedgehog Mushroom and Carmelized Onion Tart and Bacon-Wrapped Duck Stuffed Morels, to homemade Mulberry Ice Cream- provide step-by-step cooking techniques, explain how to find and prepare each ingredient, and feature several signature dishes from noted chefs. Each section also features enchanting essays capturing the essence of each ingredient, along with stories of foraging in the natural world.

The Wild Table is an invitation to the romantic, mysterious, and delicious world of exotic foraged food. With gorgeous photography throughout, this book will appeal to any serious gatherer, but it will also transport the armchair forager and bring to life the abundant flavors around us.

Watch a Video


About Connie Green

See more books from this Author
CONNIE GREEN is the founder and “head huntress” of Wine Forest Wild Mushrooms, the first and most highly regarded wild foods business in the United States, with a clientele of top chefs around the country.SARAH PATTERSON SCOTT served as executive chef for Robert Mondavi Winery from 1993 through 2006 and is now a chef, educator and culinary consultant. Both authors live in Napa Valley.
Published October 14, 2010 by Studio. 368 pages
Genres: Cooking. Non-fiction