Foraged Flavor

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Discover the world of wild food with this seasonally organized field guide and cookbook that reveals delicious edible plants found in your backyard and beyond. Authored by Tama Matsuoka Wong, forager for the renowned restaurant Daniel, and chef Eddy Leroux, this guide goes beyond mere identification of edible plants. They have meticulously selected seventy-one wild plants known for their exceptional flavors and conducted extensive taste-testing to determine the best preparation methods for each ingredient. Readers will learn to identify vibrant plants like lemony oxalis and creeping jenny, which can be sustainably harvested across the country, including at farmers' markets. Simple recipes accompany each foraged find, such as Cardamine Cress with Fennel and Orange Vinaigrette, Braised Beef with Dandelion Leaves, and Purslane Eggplant Caponata. With twenty-five botanical illustrations and fifty color photographs, this guide is packed with practical knowledge for both field and kitchen, making it an essential resource for cooking enthusiasts eager to explore the culinary potential of wild ingredients.