decorated boards, 224 pp., $25.00
This is a most unusual cookbook, featuring 88 recipes made with what some might regard as weeds found in your yard or empty lots in your neighborhood. Tama Wong foraged around New York City and gathered materials for Daniel, an ultra-chic restaurant on Manhattan’s upper east side. She carried her foraging discoveries by subway in plastic bags, for chefs Daniel Boulud and Eddy Leroux to dissect and analyze for flavors and utility.
This book will educate your palate and expand your choices in the kitchen. You’ll discover that even common ingredients, like several kinds of dock as well as Monarda and Lamium, need to be collected in the right season with only certain parts of the plant used. Soon, you’ll understand that foraged plants are not all that odd. You’ll read the recipes in this book with interest, looking for unusual greens and herbs in your local market.
— Adele Kleine, volunteer, Chicago Botanic Garden