Much more than a field guide with recipes, this is a fascinating introduction to the nearly lost art of foraging for wild edibles. Tama and Eddy are truly passionate in their approach; their enthusiasm is inspiring.
David Tanis, author of Heart of the Artichoke and Other Kitchen Journeys
I love any book that brings more plants into our world, and wild plants have the most special place in the kitchen. The combination of sound information and delectable recipes couldn t be more enticing. A lovely book!
Deborah Madison, author of Local Flavors
This is a charming and informative introduction to harvesting and cooking with wild plants in a sustainable and environmentally sensitive way. Eddy Leroux s interesting and delicious recipes alone make the book a must-have.
Daniel Patterson, chef-owner of Coi
Foraged Flavor is the perfect guide for the home cook to the bounty and beauty of what s growing right there in your own backyard. Tama shares her enthusiasm for foraging and turns you on to harvesting from the wild and Eddy's recipes turn the wilderness into pure deliciousness.
Melissa Hamilton and Christopher Hirsheimer, authors of Canal House Cooking
Foraged Flavor isn t just a collection of gourmet recipes for weeds and other unappreciated plants. . . . [It] matches the distinctive, variously nutty, tart, sour, hot, minty tastes of these wild herbs for a weed, after all, is just a plant we don t like with their soul mates (ginger or mustard or pine nuts).
The New York Times
Foraged Flavor is an unusual book in that it s a joint effort between a forager (Wong) and a chef (Leroux), so in may ways, it provides the best of both worlds: information on the plants plus recipes that provide a sophisticated, culinary usage that go beyond teas and salads.
The book could be called Foraged Urban Flavor as I count only a handful of plants in the book that I can t find growing wild in my own garden or within a short distance. . . . The ingredients are easy to source (even in my inner-city neighborhood) and the recipes are simple enough that someone like me could follow them.
In a few hours a truck would arrive at Ms. Wong s house in rural Hunterdon County [New Jersey] to pick up bags of deadnettle, creeping jenny, chickweed, and other plants most people would step over or pull out. They will be delivered to Daniel, the three-Michelin-star Manhattan flagship of chef Daniel Boulud. Ms. Wong is the restaurant s forager, relied on to help keep the menu diverse, unique, and flavorful. With Tama, the level of trust is absolute, said Daniel s chef de cuisine Eddy Leroux . . . The recipes [in Foraged Flavor] are largely simplified versions of dishes on the Daniel menu, such a pan-roasted wild turbot with pine needles and spring wild herb ravioli with Gorgonzola, which includes deadnettle, wild garlic mustard, chickweed, and dandelion.
The Wall Street Journal