Title

  • The Wild Table

Authors

Publisher

The Wild Table

Seasonal Foraged Food and Recipes

Overview

From the publisher

In the last decade, the celebration of organic foods, farmers’ markets, and artisanal producers has dovetailed with a renewed passion for wild delicacies. In 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 40 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 Caramelized 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 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.

Selected contents

Subscribe
Comments
There are no comments on this item
Add a comment

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer


All Books

Advertisement
Culinate 8

Kale in the raw

Eight versions of kale salad

Eight ways to spin everyone’s favorite salad.

Subscribe
Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer

Reviews

Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice