Foraged Flavor. Book. Tama Matsuoka Wong
Foraged Flavor is a seasonally organized field guide and cookbook. Tama Matsuoka Wong is the forager for renowned chef Daniel Boulud, and Eddy Leroux, chef de cuisine at restaurant daniel. In Foraged Flavor, they reveal their seventy-one favorite plants, which are easy to identify and can be harvested sustainably across the US. Eddy gives simple recipes to showcase Tama’s foraged finds, including Cardamine Cress with Fennel and Orange Vinaigrette; Dandelion Leaves and Clear Noodles; and Purslane Eggplant Caponata. With twenty-five botanical illustrations, fifty color photographs of the plants, and tons of field- and kitchen-tested know-how, Foraged Flavor is an indispensable guide for cooking enthusiasts.