A01=Rob Connoley
A08=Jay Hemphill
A23=Andrea Feucht
Age Group_Uncategorized
Age Group_Uncategorized
Author_Rob Connoley
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Category1=Non-Fiction
Category=WBA
cookbook for foragers
cooking wild mushrooms
COP=United States
Delivery_Delivery within 10-20 working days
edible plant guide
edible plant guidebook
edible plant identification
edible plants field guide
edible plants list
eq_bestseller
eq_food-drink
eq_isMigrated=2
eq_nobargain
eq_non-fiction
forager's cookbook
forager's guide
foraging cookbook
foraging for beginners
game cookbook
game cooking
hunting cookbook
Language_English
morel cookbook
mushroom hunting book
PA=Available
Price_€20 to €50
PS=Active
softlaunch
wild mushroom cookbook
Product details
- ISBN 9781510776470
- Weight: 748g
- Dimensions: 191 x 229mm
- Publication Date: 11 Apr 2024
- Publisher: Skyhorse Publishing
- Publication City/Country: US
- Product Form: Paperback
- Language: English
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Forage for Your Own Delicious Ingredients and Prepare Inventive Meals at Home
In The Modern Forager's Cookbook, nationally acclaimed chef Rob Connoley offers more than seventy-five recipes featuring ingredients that any home cook can forage, grow, or hunt. Each recipe shares modern flavor and texture pairings that will excite the 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.
In The Modern Forager's Cookbook, nationally acclaimed chef Rob Connoley offers more than seventy-five recipes featuring ingredients that any home cook can forage, grow, or hunt. Each recipe shares modern flavor and texture pairings that will excite the 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.
Rob Connoley is a three-time James Beard semi-finalist for Best Chef - Southwest and Best Chef - Midwest and is the owner of Bulrush restaurant in St. Louis, Missouri. He has received acclaim in the New York Times, Saveur magazine, Sunset magazine, and Gastronomica. Connoley farms in the humid Midwest of the United States and hunts and forages the world over seeking the greatest ingredients that Earth has to offer. He resides in St. Louis, Missouri.
Jay Hemphill grew up in the Kansas City area and is a graduate of Western New Mexico University, where he earned his BFA in photography. He resides in Silver City, New Mexico.
Andrea Feucht is a food and features writer whose essays have appeared in the Edible magazines, the Guardian, and New Mexico magazine.
Jay Hemphill grew up in the Kansas City area and is a graduate of Western New Mexico University, where he earned his BFA in photography. He resides in Silver City, New Mexico.
Andrea Feucht is a food and features writer whose essays have appeared in the Edible magazines, the Guardian, and New Mexico magazine.
