The Wild Table : : Seasonal Foraged Food and Recipes

Locations
Call Number: 641.6 Gr
On Shelf At: Downtown Library

Location & Checkout Length	Call Number	Checkout Length	Item Status
Downtown 2nd Floor 4-week checkout	641.6 Gr	4-week checkout	On Shelf

Foreword / Thomas Keller -- Introduction -- Foraging fundamentals and etiquette -- Spring : morels, ramps, fiddleheads (ostrich and lady), spruce and Douglas fir tips, stinging nettles, wild spring salad greens, elderflowers (elder blossoms, elder blow) -- Summer : lobster mushrooms, meadow mushrooms and fairy rings, gray morels, wild fennel, nopales (prickly pear cactus pads), sea beans (glasswort, samphire, pickleweed), wild summer berries -- Indian summer : chanterelles, puffballs, cuitlacoche (huitalcoche corn smut), blewits, rose hips, huckleberries -- Autumn : porcini (king bolete, cèpe), maitake (or hen of the woods), matsutake, cauliflower mushrooms, juniper berries, elderberries, candy cap mushrooms, black walnuts -- Winter : black trumpets (horns of plenty and trumpets of death), hedgehog mushrooms, yellow feet (winter chanterelles, funnel chanterelles), dandelions and curly dock weed, persimmons, tunas (or prickly pear fruit) -- Wild pantry -- Wild calendar -- Acknowledgments -- Guidebooks and sources -- Index of vegetarian recipes -- Index of general recipes -- Index.

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COMMUNITY REVIEWS

Beautiful Book, Some Amazing Recipes, But... submitted by sdunav on July 17, 2012, 6:04pm ....there aren't a ton of them. There are really only a handful (ok, maybe a small basketful) of different wild plants featured. The rather-gourmet-ish recipes do look wonderful, though.

You really need to know the plants first - this is not a good identification book.