Synopses & Reviews
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.
Increasingly Americans are concerned about where their food comes from, 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 and un-manipulated (read: healthy) as they can be. Plants, seafood, meat, and birds are all covered in more than 150 recipes, and will serve as a historical, agricultural education for your kitchen.
About the Author
Chef John Ash is a James Beard award-winning author, teacher, and restaurateur, and is known as the and#147;Father of Wine Country Cuisine.and#8221; His namesake restaurant, John Ash and Company, opened in 1980 in Santa Rosa, CA., and was internationally acclaimed. He co-hosted a radio show, The Good Food Hour, for 27 years; he hosted two shows on the Food Network; and he is an instructor at the Culinary Institute of America (voted and#147;Cooking School Teacher of the Yearand#8221; in 2008 by IACP). John is a champion of sustainable food issues, having served on the Board of the Chefand#8217;s Collaborative, as well the Board of Seafood Watch, an educational initiative of the Monterey Bay Aquarium, which honored him as the 2014and#8217;s Sustainable Seafood Educator of the Year. He is the author of four books and is a two-time James Beard Award winner for Culinary Birds and John Ash Cooking One-on-One. From the Earth to the Table won IACPand#8217;s Julia Child Cookbook of the Year. Chef Ash lives in Santa Rosa, California.