Acorns & Cattails
A Modern Foraging Cookbook of Forest, Farm & Field
-
- £15.99
-
- £15.99
Publisher Description
The culinary do-it-yourself era is in full swing! Many chefs and cooks are seeking a deeper connection with their food through foraging, farming, and hunting, leading many to cast aside the casserole for modern spins on familiar foods.
In Acorns & Cattails, nationally acclaimed chef Rob Connoley offers more than one hundred recipes featuring ingredients that any home cook can forage, grow, or hunt. Each recipe shares modern flavor and texture pairings that will excite professional chef and home cook alike. The comforting mesquite chocolate chip cookie, the indulgent pork belly poppers, and the haute hackberry rabbit paté launch homespun do-it-yourself dishes into modern classics.
In addition to learning to cook foraged and farmed foods, readers will explore the basics of wild plant harvesting (including identification and ethical best practices) while enjoying humorous anecdotes from Connoley’s years of remote gathering. Photographer Jay Hemphill also presents stunning images that capture the bounty of North America.
PUBLISHERS WEEKLY
A locally sourced tomato bereft of any flavor and the simple question "What did our ancestors eat in January?" sent chef Connoley to the woods in search of the best seasonal ingredients growing near his restaurant in New Mexico. With the help of locals who lived off the land, Connoley transformed his culinary approach, shared here. Sage advice on sourcing wild ingredients, such as timing, the ethics of foraging, and cultivating a team of foragers, will go a long way toward ensuring success for those who wish to follow in Connoley's foraging footsteps which may seem daunting due to the specificity of some of his ingredients and the time required to prepare many of his dishes. Elk's blood bonbons and cattail hummus with stinging nettle sauce are just two of the many recipes will require some planning. A quinoa gratin and the poached yolk, in which an egg yolk is infused with a faux mushroom broth, are probably best ordered at Connoley's restaurant. Foragers and fans of culinary outliers like Noma are sure to appreciate Connoley's creativity, passion, and dedication.
