Front cover image for The wild table : seasonal foraged food and recipes

The wild table : seasonal foraged food and recipes

A volume of seasonally organized recipes provides foraging instructions for wild ingredients and step-by-step cooking techniques for such dishes as bacon-wrapped duck stuffed morels and mulberry ice cream
Print Book, English, 2010
Viking Studio/Penguin Group, [New York, NY], 2010
xxiii, 343 pages : color illustrations ; 29 cm
9780670022267, 0670022268
Foreword / Thomas Keller
Foraging fundamentals and etiquette
Spring : morels, ramps, fiddleheads (ostrich and lady), spruce and Douglas fir tips, stinging nettles, wild spring salad greens, elderflowers (elder blossoms, elder blow)
Summer : lobster mushrooms, meadow mushrooms and fairy rings, gray morels, wild fennel, nopales (prickly pear cactus pads), sea beans (glasswort, samphire, pickleweed), wild summer berries
Indian summer : chanterelles, puffballs, cuitlacoche (huitalcoche corn smut), blewits, rose hips, huckleberries
Autumn : porcini (king bolete, cèpe), maitake (or hen of the woods), matsutake, cauliflower mushrooms, juniper berries, elderberries, candy cap mushrooms, black walnuts
Winter : black trumpets (horns of plenty and trumpets of death), hedgehog mushrooms, yellow feet (winter chanterelles, funnel chanterelles), dandelions and curly dock weed, persimmons, tunas (or prickly pear fruit)
Wild pantry
Wild calendar
Guidebooks and sources
Index of vegetarian recipes
Index of general recipes