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A Wild - Inspired Cuisine
Marie Viljoen
hardback
$ 40.00
In this groundbreaking aggregation , celebrated New York City forager , Captain Cook , kitchen gardener , and writer Marie Viljoen incorporates wild ingredient into everyday menus and special juncture transportation . prompt by a hunger for novel flavors and working with thirty - six various wild plants―some progressively find in farmers markets―she offersdeliciously compelling recipe , including variations on :
From underexplored aboriginal flavors like candleberry and spicebush to accessible ecological menace like Japanese knotweed and mugwort , Viljoen stage hundreds of formula unprecedented in scope . They range from simple quickweed griddle cakes with American burnweed butter to sophisticated dish like a souffléed tomato roulade stuffed with garlic mustard , or scallops blacken with fresh white clover , cattail pollen , and sweetfern butter . Viljoen makes unfamiliar constituent familiar by treating each to a thorough culinary examination , allowing readers to grasp every flora ’s character and prosody . Forage , Harvest , Feast―featuring hundreds of color photo as well as cultivation tips for industrial plant well spring up at home―is destined to become a received address for any cook wanting to transform wildcrafted ingredients into exceptional dishes , spices , and drinks .
Eating wild food , Viljoen reminds us , is a revolutionary act of remembering and abide by our apportion heritage . lead by a quest for exceptional savor and ecologically good harvesting , she tames the feral kitchen , draw it recognisable and welcoming to regular Captain Cook . “The photos are beautiful , and most of the recipes are simple-minded enough that you do n’t need a culinary degree to surveil them , but at the same time they ooze creative thinking . . . . It ’s not just a book of recipes , it ’s a festivity of local flavors . you’re able to sense the dearest on every Sir Frederick Handley Page . There are no other books like it―an awing source of inspiration and a must - have for anyone remotely interested in wild edibles . ”―Pascal Baudar , author ofThe New Wildcrafted Cuisine
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