More than of gathering and preparing food, Vljoen explores the culture of foraging for one's meals amongst the nature around you, wherever you may be. In the future we will eat bugs and forage our food from the ground around us. This is how humanity will survive.— Doug
One intrepid cook's exploration of her urban terrain, with over 500 recipes for every season
Marie Viljoen is the real deal. . . Forage, Harvest, Feast is a joy to read, an inspiration, and a culinary adventure.―Amy Stewart, author of New York Times bestseller Wicked Plants
In this groundbreaking collection, celebrated New York City forager, cook, kitchen gardener, and writer Marie Viljoen incorporates wild ingredients into everyday menus and special occasion fare. Motivated by a hunger for new flavors and working with thirty-six versatile wild plants―some increasingly found in farmers markets―she offers deliciously compelling recipes, including variations on
- Snacks & Appetizers
- Entr es
- Preserves, Sauces and Syrups
- Ferments, spices, and salts
From underexplored native flavors like bayberry and spicebush to accessible ecological threats like Japanese knotweed and mugwort, Viljoen presents hundreds of recipes unprecedented in scope. They range from simple quickweed griddle cakes with American burnweed butter to sophisticated dishes like a souffl ed tomato roulade stuffed with garlic mustard, or scallops seared with sweet white clover, cattail pollen, and sweetfern butter. Viljoen makes unfamiliar ingredients familiar by treating each to a thorough culinary examination, allowing readers to grasp every plant's character and inflection.
Forage, Harvest, Feast―featuring hundreds of color photographs as well as cultivation tips for plants easily grown at home―is destined to become a standard reference for any cook wanting to transform wildcrafted ingredients into exceptional dishes, spices, and drinks.
Eating wild food, Viljoen reminds us, is a radical act of remembering and honoring our shared heritage. Led by a quest for exceptional flavor and ecologically sound harvesting, she tames the feral kitchen, making it recognizable and welcoming to regular cooks.
The photos are beautiful, and most of the recipes are simple enough that you don't need a culinary degree to follow them, but at the same time they ooze creativity. . . . It's not just a book of recipes, it's a celebration of local flavors. You can feel the love on every page. There are no other books like it―an amazing source of inspiration and a must-have for anyone remotely interested in wild edibles.―Pascal Baudar, author of The New Wildcrafted Cuisine