indian

 

about

 

"I'm crazy for The Wild Table because it goes right to the source of all good edibles-the plants that grow happily all by themselves outside the garden walls where they figure out how to live with no help from us humans at all. I have long loved eating wild foods, but this book goes far beyond a causal love affair. It's a work born out of deep commitment, passion, and enthusiasm for the edible wild plant world, a world we'd all do well to know much more about. Kudos to both authors!" --Deborah Madison, Local Flavors: Cooking and Eating from America's Farmers markets

 

"A useful, essential, full-of-joy book with delectable recipes, The Wild Table brings me back to my youth, my family, and our Sunday meal of nettle (ortie) soup and field mushrooms (rosé) that my mother served with her chicken with cream sauce." --Jacques Pépin, author of Fast Food My Way

 

“ Back at the camp, the fish-frustrated boys had retrieved a venison haunch from the freezer and it was roasting nicely. Our trout-and-porcini dinner plan vanished, replaced by elderberries simmered into a sauce as good as gold.” --AARP

 

The publishing industry is catching on to the trend with two foraging cookbooks coming out this fall. One is by Rene Redzepi. .. at Noma, just named the best restaurant in the world in the S. Pellegrino poll. . . The other book comes from forager Connie Green, who sells to the French Laundry and other fancy restaurants in Northern California. “ “it’s not a new world,” she says of foraging. --Time Magazine

 

connie

 

“The best way to learn about mushroom foraging is the old-fashioned way—by apprenticing yourself to an expert…Connie Green.” --Martha Stewart Living

 

"The foundation of every cuisine is great ingredients. Connie's passion for foraging comes through in the amazing foodstuffs she provides chefs by bringing the wild bounties of Northern California into our kitchens." --Grant Achatz, chef and co-owner of Alinea restaurant

 

"Connie has really opened my eyes to the endless possibilities of foraged foods and wild mushrooms. Her knowledge and passion have shaped me over the years to be a better chef, an inspiration she has stirred in countless other chefs around the country. The Wild Table truly delivers her amazing devotion to all things wild." --Donald Link, author of Real Cajun: Rustic Home Cooking from Donald Link's Louisiana (winner of James Beard Award for American Cooking)

 

sarah

 

"Sarah Scott has for over 20 years cooked deliciously for us. She is a creative sensitive talented chef inspired by what the season brings in the garden or what she finds in the outback. The Wild Table is full of her incredible recipes, and it is a delicious cookbook." --Margrit Biever Mondavi, co-author of Annie and Margrit: Recipes and Stories from the Robert Mondavi Kitchen and Vice President of Art and Culture at the Robert Mondavi Winery