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Forage, Harvest, Feast: A Wild-Inspired Cuisine, by Marie Viljoen
Ebook Download Forage, Harvest, Feast: A Wild-Inspired Cuisine, by Marie Viljoen
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Review
Foreword Reviews― "The renewed interest in foraging wild foods has inspired many new cookbooks, but none is as comprehensive as Marie Viljoen’s Forage, Harvest, Feast: A Wild-Inspired Cuisine. Viljoen is a writer and wild foods evangelist who packs nearly five hundred recipes for thirty-six wild plants into her well-illustrated, playfully written book. The emphasis is on plants that can be sustainably harvested or which have potential for commercial growing, such as lamb’s quarters, serviceberries, and nettles. Gardeners will be doubly delighted to learn how to transform traditional weeds and invasive plants into tempting dishes. How soul-satisfying to turn the chore of weeding out destructive garlic mustard and pesky purslane into harvesting for pesto or a refreshing gazpacho. While the author stresses that her cookbook should be supplemented by field guides and other plant identification resources, she does include information about when plants are ready to harvest, botanical history and lore, and pointers for home and small-scale cultivation. An important bonus are the frequent descriptions of the amount of labor involved in harvest or preparation of recipes; most recipes are simple enough for novice cooks, but it is helpful to know up front when their preparation will require lengthier or trickier cooking or abundant amounts of elbow grease. Extensive chapter and recipe introductions are well researched and fun to read. The author relates her own experiences and experiments, invoking many a humorous phrase along the way, as when she wisely advises cooks to carefully pit stone fruit 'if you are worried about tooth lawsuits' and rhapsodizes about a Cucumber and Green Prickly Ash Salad that is 'a smooth, crisp, sweet-and-sour flavor bomb.' Recipes range from classics like Elderberry Syrup to boldly flavored concoctions like Bayberry Back Ribs and Pokeweed with Anchovy Butter. A smattering of sophisticated cocktails round things out, including Black Ice (fir vodka, black chokeberry syrup, and vermouth) and milkweed-based cocktails like Migration and The Monarch. Forage, Harvest, Feast would be a great addition to the shelves of any outdoors enthusiast, small farmer, gardener, or adventurous cook." “Marie Viljoen is the real deal. In the heart of New York City, she takes her passion for food and the natural world and makes something extraordinary happen. In her hands a basket of weeds and berries becomes the centerpiece of a delicate, refined, and elegant lunch or a refreshing aperitif. Her curiosity about wild plants and foraging has taken her around the world, but in this book she proves that she―and her readers―can find both sustenance and delight just around the corner. Forage, Harvest, Feast is a joy to read, an inspiration, and a culinary adventure.â€â€•Amy Stewart, author of New York Times bestseller Wicked Plants and The Drunken Botanist“Marie approaches her work with a rare combination of gifts―a deep knowledge of botany, the adventurous spirit of a forager, and most importantly for her readers, a keen appreciation of how to fill your life with good friends and delicious, locally sourced food.â€â€•Stephen Orr, editor in chief of Better Homes and Gardens; author of The New American Herbal“Marie has highlighted plants with unique and superb flavors, with straight-talk instructions for how to realize their culinary potential. For the widely occurring and well-known wild edibles, she has uncommonly good recipes. But Viljoen also digs up some more obscure foraged treasures, revealing gustatory possibilities that have remained underexplored and largely unappreciated. She does this with a vigilant eye for the common sense and sustainability that make foraged food a viable feature of the best kitchens.â€â€•Samuel Thayer, author of The Forager’s Harvest and Incredible Wild Edibles“Forage, Harvest, Feast takes wild edibles to their rightful place in the heart of every flavorful kitchen. Marie’s passion for unlocking the deliciousness of nature and, at the same time, treading lightly on the earth fills every chapter of this lovely and timeless cookbook.â€â€•Tama Matsuoka Wong, coauthor of Foraged Flavor“Wild plants are one of the most natural things to eat. It’s how we should live. Marie’s book shows people how cooking plants from the wild is as easy and fundamental as learning your ABCs.â€â€•Mads Refslund, cofounder of Noma; coauthor of Scraps, Wilt and Weeds“This book represents by far the most impressive culinary exploration of wild edibles in the Northeast, though it is truly not limited to that region. The recipes can be easily adapted to similar plants in your area. The photos are beautiful, and most of the recipes are simple enough that you don’t need a culinary degree to follow them, but at the same time they ooze creativity. Marie even invites you to create liqueurs, pickles, sauces, and countless condiments. It’s not just a book of recipes, it’s a celebration of local flavors. You can feel the love on every page. There are no other books like it―an amazing source of inspiration and a must-have for anyone remotely interested in wild edibles.â€â€•Pascal Baudar, author of The New Wildcrafted Cuisine and The Wildcrafting Brewer“I love this book! Marie Viljoen’s passion for the last remnants of wild foods around us is a call to action. Reconsider the scraggly shrubs, weeds, and trash plants under threat from overzealous landscapers and urban planners. Foraging the wilds connects us to a forgotten and misunderstood piece of human history that’s still here today, and it speaks to the resilience of ordinary folks who look around and see plenty when the dullards see weeds. We are weeds. Arise!â€â€•Richard McCarthy, executive director of Slow Food USA“In her excellent cookbook―and ‘this is a cookbook . . . not a field guide,’ she implores―author Marie Viljoen reminds us that unless we live in a vacuum, we are all surrounded by wild food. Until now there has been a dearth of creative resources to help foragers cook what they find in the wild. Rich with both novel and traditional approaches to culinary recipes, Viljoen also takes us on an enlightening journey that includes cocktails, cordials, and other curiosities that strike me as, well, wildly creative. A well-researched and thoughtful book that conjures Thoreau and Gibbons but with a decisively urban spin. A wide-eyed joy to read.â€â€•Evan Mallett, author of The Black Trumpet  “Whether you’re a novice or experienced forager, gardener, or cook, this book will open your eyes―and taste buds―to the wonders of wild plants. With Marie Viljoen’s masterful and friendly guidance, you’ll not only make enticing, flavorful recipes, but you’ll also cultivate a deeper relationship with the world around you. A truly lovely and substantial book.â€â€•Emily Han, author of Wild Drinks and Cocktails
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About the Author
Marie Viljoen is a writer, forager, gardener, and cook, and has loved edible plants since her childhood in South Africa. The author of 66 Square Feet, her urban and edible gardens have been profiled by The New York Times and Martha Stewart Living and appear in several books. She is the resident forage expert for Edible Brooklyn and Edible Manhattan magazines and a contributor to Gardenista. Her stories and photographs appear in Saveur, Better Homes and Gardens, and many other publications. Marie leads sought-after seasonal wild plant walks in New York City, where she lives in Brooklyn with her husband, Vincent Mounier. Find her daily projects on Instagram @66squarefeet.
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Product details
Hardcover: 480 pages
Publisher: Chelsea Green Publishing (August 16, 2018)
Language: English
ISBN-10: 1603587500
ISBN-13: 978-1603587501
Product Dimensions:
7 x 2 x 10 inches
Shipping Weight: 2.9 pounds (View shipping rates and policies)
Average Customer Review:
4.9 out of 5 stars
10 customer reviews
Amazon Best Sellers Rank:
#244,742 in Books (See Top 100 in Books)
What a delightful book! Marie Viljoen brings many skills together in this cookbook-plus. Her knowledge of urban foraging, plus great culinary skills and excellent photography, combined with her ability to both tell a story and explain the horticulture behind the scenes make this a very special volume. She'll lead you thru the gathering of what most of us think of as "weeds" to bring them into the kitchen to make something yummy for dinner and something great for cocktail hour. It will take me a lot more knowledge before I trust myself to forage, but I know enough to be planning what to pick in the neighborhood over the next few months to make cordials and"gins" for the winter. This is a book you want on your shelf.
This is a book that delights both the botanist and someone that cooks adventurously - gorgeous photos, new recipes, lots of botanical information about the common weedy plants that provide sustenance, flavors, and beauty if you just dare to learn and look. What I like the best is the novel take on so many things - it is not just the usual predictable recipes and plants, but things I never knew (and I am pretty well-read on this topic). The text is wonderful and relevant, and this book is in a single word is inspiring. Thank you for adding this to my kitchen and botany repertoire!
Looking for a gift that will be appreciated? Here's a must-own, whether you buy it for yourself or a friend. Marie Viljoen and her team at Chelsea Green have created a 470-page work of art. Marie is a forager, a gardener, a cook, a photographer, and an author whose talents coalesce and shine in this effort. New Yorkers love her seasonal wild food walks. She has an Instagram following, and is a contributor to Edible New York and Edible Manhattan magazines. Her articles have appeared in Saveur magazine and Better Homes and Gardens. The illustrations and layout make the book a treat to look at, and the food photography accompanying the 7 to 9 recipes per plant, well, I have resolved to try several of her recipes every month of 2019.In her Introduction, Marie explains why she has chosen to focus on only 36 edible wild plants. I endorse her reasoning. Indeed, it reminds me of a statement in "Stalking the Wild Asparagus" that Euell Gibbons wrote in 1962: “There are many wild plants reported in the literature to be edible that I don’t like at all.â€While I consider myself to be a very knowledgeable forager and wild foods instructor with nearly six decades of experience, I find Marie Viljoen’s commentary to be very well researched and accurate. Her writing is fascinating and informative. This is a great book, destined to become a classic in wild food literature.
I knew when I ordered this that the emphasis was on Northeast wild ingredients and I'm pretty far north west in Alaska. So there were going to be entire chapters that weren't going to be a lot of use for me.The ones that are useful more than make up for it and some of the others can be adapted to what is available here.This is my favorite kind of foraging cookbook. The kind where the foraged ingredients take center stage and aren't just a novelty addition to a meal. If you're just starting with foraging, you'll want to pair this with a book that has detailed information about plants so you can be sure of harvesting the right things. This does offer some good tips for harvesting, but being sure about identification is a good habit to be in.Opening it, I jumped straight to the chapter on service berries. My family picks those yearly, and I loved all the information and recipes she offered about what is one of our favorite fruits. The Japanese fermentation method she described is something we are all looking forward to trying. It was explained very well.The chapter on dandelions had recipes for using the stems, which are frequently discarded, as well as lot of other uses for the leaves and the plant.The cattail section had me remembering with glee collecting cattail pollen as a child with my mom.It's a gorgeous book, and I'm so glad for it. Even given the limitations of geography, it's well worth it.
This very well-researched book is wonderful on so many levels! The history -- both general and personal -- of the wild plants Marie Viljoen talks about is fascinating, and the layout - with a capsule who/what/where/why of each plant, followed by (in some cases) cultivation tips, and finally recipes -- is terrific. The photos of the plants are helpful and those of the recipes absolutely enticing! And there is something for everyone - vegan to omnivore. It's really a delightful and impressive book!
As I learn more about Ayurveda, this cookbook becomes a treasure trove of healthy food to eat. I love the variety and beautiful images. The cultivation tips are a bonus. This is a wonderful way to connect with our ecosystems.
This book is an adventure in food and drink! Its a must read for foodies and amateur foragers. Her recipes are amazing and covers so many ingredients. I look forward to her next book with great anticipation.
It’s all here ....now if only I had the confidence to identify and pick ‘weeds’
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