Foraging And Feasting
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Foraging And Feasting
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Author : Dina Falconi
language : en
Publisher:
Release Date : 2013-07-14
Foraging And Feasting written by Dina Falconi and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-07-14 with Cooking (Wild foods) categories.
Foraging & Feasting: A Field Guide and Wild Food Cookbook celebrates and reclaims the lost art of turning locally gathered wild plants into nutritious, delicious meals ? a traditional foodway long practiced by our ancestors but neglected in modern times. The book's beautiful, instructive botanical illustrations and enlightening recipes offer an adventurous and satisfying way to eat locally and seasonally. Readers will be able to identify, harvest, prepare, eat, and savor the wild bounty all around them. We share this project with you out of our long commitment to connecting with nature through food and art. The effort weaves together Dina?s 30 years of passionate investigations into wild-plant identification, foraging, and cooking with Wendy?s deft artistic skills honed over 15 years as a botanical illustrator. The result is an abundance of recipes and illustrations that explore creative ways to bring wild edibles into our lives. Part One of Foraging & Feasting serves as a visual guide, tracking 50 plants through their growing cycle. The images illustrate the culinary uses of wild plants at various seasons. Part Two contains easy-to-use references including Plant Chart Centerfolds and Seasonal Flow Charts. Part Three brings you into the kitchen; here you'll find more than 100 master recipes and countless variations formulated to help you easily turn wild plants into delectable salads, soups, beverages, meat dishes, desserts, and a host of other culinary delights. These recipes are not limited to wild ingredients; they can be used with cultivated ingredients as well, purchased or homegrown. Many of the recipes can be made to accommodate various dietary restrictions: gluten-free, casein-free, dairy-free, grain-free, and sugar-free. Among those who will find the book valuable are the health-conscious members of the Weston A Price Foundation, ever in search of nutrient-dense, traditional whole foods. Slow Food enthusiasts will appreciate how focusing on ancient, seas¬¬unusual edibles.
A Feast Of Weeds
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Author : Luigi Ballerini
language : en
Publisher: Univ of California Press
Release Date : 2012-10-29
A Feast Of Weeds written by Luigi Ballerini and has been published by Univ of California Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-10-29 with Cooking categories.
"A dazzling display of humanistic erudition, wit, and practical culinary advice. Ballerini's living herbarium reinitiates modern readers living in the concrete manswarm into the joys of foraging, gathering, and savoring herbs, flowers, and berries. Its wide-ranging historical context, a veritable documentary of poets and chroniclers of past and present, is a learned celebration of nature's bounty. Practical and flavorful recipes for each plant transport the 'weeds' from the field to the palate and enhance a narrative enriched by splendid complementary footnotes."—Albert Sonnenfeld, Series Director, Arts of the Table "Weeds indeed. A guide as witty as he is erudite, Luigi Ballerini has given us a remarkable compendium of the wild greens, along with their flowers and fruits, that people have foraged and eaten for millennia. Once the food of the poor, such ingredients are now in high demand. Gathering greens both familiar—such as mint or borage—and obscure—milk thistle and wallrocket—Ballerini draws upon a diverse cast of authors to attest or dispute their real or alleged medicinal powers. Just as important, he never neglects to suggest how they taste or to present fine recipes so that we can savor them for ourselves."—Carol Field, author of The Italian Baker "The scholar and poet Luigi Ballerini has given us a mouthwatering treasure of inventive Italian recipes for foraged wild plants adapted for the American locavore kitchen (including ten for borage alone, as well as nettle and purslane frittatas, and prickly pear risotto). This elegantly illustrated volume is peppered with humor and tastefully seasoned with a wealth of cultural, historical, and scientific sources and information. A Feast of Weeds is food for both the palate and the mind."—Jean-Claude Carron, University of California, Los Angeles
Forage Harvest Feast
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Author : Marie Viljoen
language : en
Publisher: Chelsea Green Publishing
Release Date : 2018
Forage Harvest Feast written by Marie Viljoen and has been published by Chelsea Green Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018 with Cooking categories.
One intrepid cook's exploration of her urban terrain In this groundbreaking collection of nearly 500 wild food recipes, celebrated New York City forager, cook, kitchen gardener, and writer Marie Viljoen incorporates wild ingredients into everyday and special occasion fare. Motivated by a hunger for new flavors and working with thirty-six versatile wild plants--some increasingly found in farmers markets--she offers deliciously compelling recipes for everything from cocktails and snacks to appetizers, entr es, and desserts, as well as bakes, breads, preserves, sauces, syrups, ferments, spices, and salts. From underexplored native flavors like bayberry and spicebush to accessible ecological threats like Japanese knotweed and mugwort, Viljoen presents hundreds of recipes unprecedented in scope. They range from simple quickweed griddle cakes with American burnweed butter to sophisticated dishes like a souffl ed tomato roulade stuffed with garlic mustard, or scallops seared with sweet white clover, cattail pollen, and sweetfern butter. Viljoen makes unfamiliar ingredients familiar by treating each to a thorough culinary examination, allowing readers to grasp every plant's character and inflection. Forage, Harvest, Feast--featuring hundreds of color photographs as well as cultivation tips for plants easily grown at home--is destined to become a standard reference for any cook wanting to transform wildcrafted ingredients into exceptional dishes, spices, and drinks. Eating wild food, Viljoen reminds us, is a radical act of remembering and honoring our shared heritage. Led by a quest for exceptional flavor and ecologically sound harvesting, she tames the feral kitchen, making it recognizable and welcoming to regular cooks.
Feasting Wild
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Author : Gina Rae La Cerva
language : en
Publisher: Greystone Books
Release Date : 2021-10-12
Feasting Wild written by Gina Rae La Cerva and has been published by Greystone Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-10-12 with Cooking categories.
A New York Times Book Review Summer Reading Selection "An intense and illuminating travelogue... offer[ing] a corrective to the patriarchal white gaze promoted by globetrotting eaters like Anthony Bourdain and Andrew Zimmern. La Cerva combines environmental history with feminist memoir to craft a narrative that's more in tune with recent works by Robin Wall Kimmerer, Helen Macdonald and Elizabeth Rush." --The Wall Street Journal Two centuries ago, nearly half the North American diet was foraged, hunted, or caught in the wild. Today, so-called "wild foods" are becoming expensive luxuries, served to the wealthy in top restaurants. Meanwhile, people who depend on wild foods for survival and sustenance find their lives forever changed as new markets and roads invade the world's last untamed landscapes. In Feasting Wild, geographer and anthropologist Gina Rae La Cerva embarks on a global culinary adventure to trace our relationship to wild foods. Throughout her travels, La Cerva reflects on how colonialism and the extinction crisis have impacted wild spaces, and reveals what we sacrifice when we domesticate our foods --including biodiversity, Indigenous and women's knowledge, a vital connection to nature, and delicious flavors. In the Democratic Republic of the Congo, La Cerva investigates the violent "bush meat" trade, tracking elicit delicacies from the rainforests of the Congo Basin to the dinner tables of Europe. In a Danish cemetery, she forages for wild onions with the esteemed staff of Noma. In Sweden--after saying goodbye to a man known only as The Hunter--La Cerva smuggles freshly-caught game meat home to New York in her suitcase, for a feast of "heartbreak moose." Thoughtful, ambitious, and wide-ranging, Feasting Wild challenges us to take a closer look at the way we eat today, and introduces an exciting new voice in food journalism. "A memorable, genre-defying work that blends anthropology and adventure."--Elizabeth Kolbert, New York Times-bestselling author of The Sixth Extinction "A food book with a truly original take." --Mark Kurlansky, New York Times bestselling author of Salt: A World History
Feasting And Foraging In Costa Rica
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Author : Lenny Karpman
language : en
Publisher: Booklocker.com
Release Date : 2008
Feasting And Foraging In Costa Rica written by Lenny Karpman and has been published by Booklocker.com this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008 with Food categories.
Feasting and Foraging in Costa Rica is a comprehensive food guide to restaurants, markets, tropical fruits and vegetables, menu translations, ingredients and non-tropical substitutions, and a number of recipes - a must for visitors, armchair travelers, food lovers, cooks and residents.
The Deerholme Foraging Book
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Author : Bill Jones
language : en
Publisher: TouchWood Editions
Release Date : 2014-04-08
The Deerholme Foraging Book written by Bill Jones and has been published by TouchWood Editions this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-04-08 with Cooking categories.
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.
Wild Mushrooming
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Author : Alison Pouliot
language : en
Publisher: CSIRO PUBLISHING
Release Date : 2021-03-01
Wild Mushrooming written by Alison Pouliot and has been published by CSIRO PUBLISHING this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-03-01 with Science categories.
Fungi are diverse, delicious and sometimes deadly. With interest in foraging for wild food on the rise, learning to accurately identify fungi reduces both poisoning risk to humans and harm to the environment. This extensively illustrated guide takes a 'slow mushrooming' approach – providing the information to correctly identify a few edible species thoroughly, rather than many superficially. Wild Mushrooming: A Guide for Foragers melds scientific and cultural knowledge with stunning photography to present a new way of looking at fungi. It models 'ecological foraging' – an approach based on care, conservation and a deep understanding of ecosystem dynamics. Sections on where, when and how to find fungi guide the forager in the identification of 10 edible species. Diagnostic information on toxic fungi and lookalike species helps to differentiate the desirable from the deadly. Wild Mushrooming then takes us into the kitchen with cooking techniques and 29 recipes from a variety of cuisines that can be adapted for both foraged and cultivated fungi. Developing the skills to find fungi requires slowness, not speed. This guide provides the necessary information for the safe collection of fungi, and is essential reading for fungus enthusiasts, ecologists, conservationists, medical professionals and anyone interested in the natural world.
The Primal Feast
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Author : Susan Allport
language : en
Publisher: Open Road Media
Release Date : 2016-06-28
The Primal Feast written by Susan Allport and has been published by Open Road Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-06-28 with Nature categories.
Food makes the world go around, according to this absorbing account of how the search for food has shaped human nature. It is more important than love or sex for the simple reason that food is harder to find than a mate. Think of it this way, says Allport, who draws on the research of anthropologists and biologists in presenting her fascinating and provocative theories: Mates are often willing accomplices in the act of mating; food is never a willing accomplice in the act of eating.
Food And Feasting In Art
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Author : Silvia Malaguzzi
language : en
Publisher: Getty Publications
Release Date : 2008
Food And Feasting In Art written by Silvia Malaguzzi and has been published by Getty Publications this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008 with Dinners and dining in art categories.
Malaguzzi's work describes the significance of food and feasts through the ages and discusses how artists have created allegories of gluttony and odes to the sense of taste, using, for example, artfully positioned fruits and vegetables in the still-life genre in painting.
The Forager Chef S Book Of Flora
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Author : Alan Bergo
language : en
Publisher: Chelsea Green Publishing
Release Date : 2021-06-24
The Forager Chef S Book Of Flora written by Alan Bergo and has been published by Chelsea Green Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-06-24 with Cooking categories.
“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