Cover image for The new wildcrafted cuisine : exploring the exotic gastronomy of local terroir
Title:
The new wildcrafted cuisine : exploring the exotic gastronomy of local terroir
ISBN:
9781603586061
Physical Description:
423 pages : color illustrations ; 27 cm
Contents:
Introduction : My personal quest for local flavors : Why foraging? -- Winter: the forest time : Tasting the forest ; Making wild cheese ; Preserving: a forager's perspective ; Discovering acorns, a delicious native staple ; Making primitive wild beers ; Cooking with dirt, sticks, bark, leaves, sap, and stones -- Spring: the greens time : Emerging buds and greens ; Cooking with unripe ingredients ; Preserving by dehydration ; Making cold infusions ; Preserving herbs through freezing ; Creating wild spice blends ; Wild mustard ; Appreciating sweet white clover -- Summer: the berries and fruits time : Concocting summer drinks ; Making "wild" sodas ; Elevating vinegar ; Going native ; Collecting and cooking with cattails ; Moving to the mountains ; Creating wild hot sauces ; Making jams and syrups with wild ingredients -- Fall : Appreciating olives ; Foraging wild seeds ; Transforming ingredients ; Exploring the world of edible insects ; Wild tapas ; Feasting: a friends-and-family affair.
Format:
Book
Production, Publication, Distribution, Manufacture, and Copyright Notice:
White River Junction, Vermont : Chelsea Green Publishing, [2016]