This practical book from a former restaurant chef demonstrates the versatility of a wide range of plants, from familiar vegetables to those we might overlook in a stroll across a meadow or a hike in the forest.
Imagine making dumplings from a mix of spring greens and ramps. Or, taking inspiration from Harold McGee, infusing a tomato sauce with a few of the leaves from the plant. How about making a kimchi from abundant hosta shoots, dressing milkweed-colored pasta with fresh milkweed buds, or replacing Szechuan pepper with the berries of the native prickly ash plant?
Acorn grits, "capers" made from a variety of wildflower buds, even a key lime pie flavored with spruce buds. As we said, versatile indeed.
Hardcover. Color photographs throughout.