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The Wild Table: Seasonal Foraged Food and Recipes

by and

The Wild Table: Seasonal Foraged Food and Recipes Cover

 

Synopses & Reviews

Publisher Comments:

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 gathered goods across the country and to Napa Valley's finest chefs including Thomas Keller and Michael Mina.

Taking readers into the woods and on the roadside, The Wild Table features more than forty wild mushrooms, plants, and berries — from prize morels and chanterelles to fennel, ramps, winter greens, huckleberries, and more. Grouped by season (including Indian Summer), the delectable recipes — from Hedgehog Mushroom and Carmelized Onion Tart and Bacon-Wrapped Duck Stuffed Morels, to homemade Mulberry Ice Cream — provide step-by-step cooking techniques, explain how to find and prepare each ingredient, and feature several signature dishes from noted chefs. Each section also features enchanting essays capturing the essence of each ingredient, along with stories of foraging in the natural world.

The Wild Table is an invitation to the romantic, mysterious, and delicious world of exotic foraged food. With gorgeous photography throughout, this book will appeal to any serious gatherer, but it will also transport the armchair forager and bring to life the abundant flavors around us.

Review:

"For each ingredient...the authors provide information on identification, cleaning, preparation, cooking, and storage....[I]f you purchase one cookbook on wild foods, this should be it." Library Journal

Synopsis:

A captivating cookbook by a renowned forager of wild edibles showcases more than 100 sumptuous recipes and full-color photographs. Grouped by season, the delectable recipes provide step-by-step cooking techniques, explain how to find and prepare each ingredient, and feature several signature dishes from noted chefs.

Synopsis:

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 gathered goods across the country and to Napa Valley's finest chefs including Thomas Keller and Michael Mina.

Taking readers into the woods and on the roadside, The Wild Table features more than forty wild mushrooms, plants, and berries- from prize morels and chanterelles to fennel, ramps, winter greens, huckleberries, and more. Grouped by season (including Indian Summer), the delectable recipes-from Hedgehog Mushroom and Carmelized Onion Tart and Bacon-Wrapped Duck Stuffed Morels, to homemade Mulberry Ice Cream- provide step-by-step cooking techniques, explain how to find and prepare each ingredient, and feature several signature dishes from noted chefs. Each section also features enchanting essays capturing the essence of each ingredient, along with stories of foraging in the natural world.

The Wild Table is an invitation to the romantic, mysterious, and delicious world of exotic foraged food. With gorgeous photography throughout, this book will appeal to any serious gatherer, but it will also transport the armchair forager and bring to life the abundant flavors around us.

Watch a Video

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About the Author

Connie Green is the founder and "head huntress" of Wine Forest Wild Mushrooms, the first and more highly regarded wild foods business in the United States, with a clientele of top chefs around the country.

Sarah Patterson Scott served as executive chef for Robert Mondavi Winery from 1993 through 2006 and is now a chef, educator and culinary consultant. Both authors live in Napa Valley.

Product Details

ISBN:
9780670022267
Author:
Connie Green and Sarah Scott
Publisher:
Penguin Putnam
Author:
Green, Connie
Author:
Scott, Sarah
Subject:
Specific Ingredients - Natural Foods
Subject:
Natural Foods
Subject:
Cooking and Food-Natural Healing
Edition Description:
B-Hardcover
Publication Date:
20101031
Binding:
HARDCOVER
Grade Level:
from 12
Language:
English
Illustrations:
Y
Pages:
368
Dimensions:
11.28 x 8.34 x 1.27 in 3.27 lb
Age Level:
17-17

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Related Subjects

Arts and Entertainment » Music » Instruments » Guitar
Arts and Entertainment » Music » Recording Techniques
Cooking and Food » By Ingredient » Wild Foods
Cooking and Food » Diet and Nutrition » Natural Healing
Cooking and Food » General
Cooking and Food » Sustainable Cooking
History and Social Science » World History » General
Home and Garden » Sustainable Living » Food
Religion » Comparative Religion » General
Science and Mathematics » Nature Studies » Featured Titles
Travel » General

The Wild Table: Seasonal Foraged Food and Recipes Used Hardcover
0 stars - 0 reviews
$40.00 In Stock
Product details 368 pages Penguin Putnam - English 9780670022267 Reviews:
"Review" by , "For each ingredient...the authors provide information on identification, cleaning, preparation, cooking, and storage....[I]f you purchase one cookbook on wild foods, this should be it."
"Synopsis" by , A captivating cookbook by a renowned forager of wild edibles showcases more than 100 sumptuous recipes and full-color photographs. Grouped by season, the delectable recipes provide step-by-step cooking techniques, explain how to find and prepare each ingredient, and feature several signature dishes from noted chefs.
"Synopsis" by ,
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 gathered goods across the country and to Napa Valley's finest chefs including Thomas Keller and Michael Mina.

Taking readers into the woods and on the roadside, The Wild Table features more than forty wild mushrooms, plants, and berries- from prize morels and chanterelles to fennel, ramps, winter greens, huckleberries, and more. Grouped by season (including Indian Summer), the delectable recipes-from Hedgehog Mushroom and Carmelized Onion Tart and Bacon-Wrapped Duck Stuffed Morels, to homemade Mulberry Ice Cream- provide step-by-step cooking techniques, explain how to find and prepare each ingredient, and feature several signature dishes from noted chefs. Each section also features enchanting essays capturing the essence of each ingredient, along with stories of foraging in the natural world.

The Wild Table is an invitation to the romantic, mysterious, and delicious world of exotic foraged food. With gorgeous photography throughout, this book will appeal to any serious gatherer, but it will also transport the armchair forager and bring to life the abundant flavors around us.

Watch a Video

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