The Wild Table

The Wild Table

Seasonal Foraged Food and Recipes

Book - 2010
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Penguin Putnam
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.

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Random House, Inc.
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



Baker & Taylor
A volume of seasonally organized recipes by the founder of Wine Forest Wild Mushrooms and a former executive chef for Robert Mondavi Winery provides foraging instructions for wild ingredients and step-by-step cooking techniques for such dishes as Bacon-Wrapped Duck Stuffed Morels and Mulberry Ice Cream.

Baker
& Taylor

A volume of seasonally organized recipes provides foraging instructions for wild ingredients and step-by-step cooking techniques for such dishes as bacon-wrapped duck stuffed morels and mulberry ice cream.

Publisher: [New York, NY] : Viking Studio, 2010
ISBN: 9780670022267
0670022268
Branch Call Number: 641.6 G82w
Characteristics: xxiii, 343 p. : col. ill. ; 29 cm

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h
HereHere
May 28, 2012

Beautifully illustrated. A lot of the book focuses on mushrooms, and foods from more moderate climates than chilly Ottawa. For most people, you will require a separate field guide to help identify the plant species.

j
JayG
May 05, 2011

This is a great book that I should consider purchasing. It focuses on wild ingredients. A majority (though not all) of the plants & mushrooms it mentions can be found here in Ottawa. A large number of edible mushrooms are used in the various recipes in a very non-threatening way.

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