Tama Matsuoka Wong, the forager for Daniel, NYC, shares recipes and tips for preparing ingredients with wild plants that can be sourced from your back yard or local park.
While others in the past have identified which wild plants are edible, Tama Matsuoka Wong, the forager for Daniel, the flagship restaurant of renowned chef Daniel Boulud, and Eddy Leroux, its chef de cuisine, go two steps further in FORAGED FLAVOR, setting the bar much higher. First, they have carefully selected only the wild plants that are worth seeking out for their fabulous flavors. Second, after much taste-testing, they have figured out the best way to prepare each ingredient—a key in getting to know these exciting new foods.
In FORAGED FLAVOR, they reveal their seventy-one favorite plants, which are easy to identify and can be harvested sustainably across the country, and recipes for cooking them. With fifty-two botanical illustrations, fifty-three color photographs of the plants, and tons of field- and kitchen-tested know-how, FORAGED FLAVOR will be an indispensable guide for cooking enthusiasts.