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The Wild Table: Seasonal Foraged Food and Recipes
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The Wild Table: Seasonal Foraged Food and Recipes

3.85 of 5 stars 3.85  ·  rating details  ·  60 ratings  ·  10 reviews
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
Hardcover, 368 pages
Published October 14th 2010 by Studio
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Elderberry syrup, jellies, juniper (duck) pork roast -- all absolutely amazing so far! Can't wait to try out a few more 'gourmet' recipes!

This is NOT a plant identification book, but an excellent cookbook resource teaching you what to do with the plants you forage.
Beautiful photos and unique recipes. I was looking for a good recipe that uses puffball mushrooms and found it along with a few other great recipes for black walnuts, dandelion greens, etc. I was surprised that pawpaws didn't make it into this book though.
I think I've checked this book out at least 5 times now. Maybe it's time to buy it. I love thumbing through and looking at the pictures, getting caught up in the stories and feel of it all and dreaming of trying each recipe.
Jennifer Heise
This gorgeous book is essentially wild-food porn for locavore cooks and foragers. The odds that I-- or most east-coast foragers-- are going to try these recipes seems small (foragers and creme fraiche, which occurs in nearly every recipe, are unlikely bedfellows), but perhaps west-coast foodies who can get wild food from their markets or the forager down the road will try them.

Unlike most modern foraging books, this one concentrates heavily on the mushrooms that are the backbone of Connie's for
I live in the woods, and I'm surrounded by wild foods (ramps, fiddleheads, elderflowers, morels, chickweed, purslane, I can keep going... ), so I loved the recipes that Connie Green included in this fat book! I can't wait to try her spruce syrup, and also the idea of drying things to re-hydrate later in the winter. I'm creating a life of self-sufficiency, a life that doesn't need to run to the supermarket every few days, a life that's in keeping with the ancient seekers who went to the woods to ...more
3.5 stars.
Way too focused on mushrooms for me, but if you like mushrooms, it'd probably be of a lot more use to you. It's an extremely good-looking book with some interesting introductions and some very fancy recipes.
A big complaint is one I'm not sure any wild foods/foraging book can overcome -- the fact that many of these ingredients are not widespread across the country, and not all of the recipes are practical for any particular reader.
Sandy D.
This is a huge, beautiful book with some good recipes, but 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 delicious, though not particularly healthy. I'm looking forward to making rose hip and spruce tip syrup. :-)

You really need to know the plants first - this is not a good identification book.
Robin Meadows
Disappointing. There was not enough information in pics or words to help a person identify the mushrooms and other forageables unless you were already familiar with them.
Wow wow wow. A cookbook that really changes things in my kitchen, for good. Really a fantastic, creativity-spurring book of lovely photos and amazing blends. Love this one.
The photos were beautiful, and the recipes inventive. I was hoping for a little more information on plant identification.
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