Cooking Wild: More than 150 Recipes for Eating Close to Nature

by John Ash, James O. Fraioli

To eat wild foods, you needn't crawl through the forest or hunt your own game. Many wild foods are as close by as your local supermarket. But this doesn't mean that wild foods aren't worth the hunt. This book takes a big view of "wild," including recipes and information on both foraged, uncultivated foods as well as looking at the progeny of wild foods more conveniently found for sale alongside their conventional cousins.

Americans are increasingly concerned about where their food comes from and how it's produced, packaged, and marketed. Heritage breeds, Paleo diets, farmers' markets, and environmental and climate concerns all point to increased interest in foods that are as natural, untreated, and healthy as they can be. Plants, seafood, meat, and poultry are all covered in more than 150 recipes, and will serve as a historical, agricultural education for your kitchen.

Genres: Cooking, Cookbooks

328 pages, Hardcover

First published April 12, 2016

Reviews

[Sarah · Rating 3 out of 5]

I've only made 2 things from this book so far, grilled quail with pickled figs & prosciutto-- it's AMAZING! The second is Harrisa, a Morroccan-style hot sauce. Both turned out wonderfully. The book is beautiful and well-organized.

There are five chapters, with around 10 recipes per chapter.
1) Wild Plants & Herbs (dandelions, edible wildflowers, fiddlehead ferns, ramps, asparagus and recipes for 9(!) different types of mushrooms,and more
2) Nuts, Grains & Seeds (Pine nuts, wild rice, hickory nuts, etc)
3) Fruits & Sweeteners (gooseberries, rhubarb, honey, maple syrup, etc)
4) Meat & Birds (bison, wild boar, venison, insects, wild duck, etc)
5) Fish, Shellfish & Aquatics (clams, mullet, sablefish, sea urchin, etc)

I'm not sure who likely I am to make the more "out there" recipes, such as stinging nettle & goat cheese quiche or guacamole with GRASSHOPPERS, but it's a great book, and I enjoy flipping through it.

[William Chad · Rating 4 out of 5]

One never has enough recipes....