Acorns & Cattails: A Modern Foraging Cookbook of Forest, Farm & Field

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. (Sept.)