A Wild-Inspired Cuisine
A Wild-Inspired Cuisine
Nearly five-hundred recipes incorporating combinations of thirty-six wild plants within reach to many. Highlights include the Shrimp and Avocado Aspic with Spicebush, and the Rolled Tomato Souffle stuffed with Garlic Mustard
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In this groundbreaking collection of more than 470 wild-food recipes, celebrated New York City forager, cook, and food writer Marie Viljoen shows us how to incorporate readily available wild ingredients into both everyday and special-occasion fare.
