Forage, Harvest, Feast: A Wild-Inspired Cuisine

Viljoen, a former garden designer, shows readers how to take advantage of the tremendous culinary opportunity that foraged foods offer. Through 500 recipes, she explores the culinary possibilities for 36 wild plants, most of which, like dandelions, quickweed, honeysuckle, ramps, and pawpaw (if you live in the South) are easily found. Infusions with spirits, namely the neutral vodka (try fir twigs, Viljoen suggests), rum (black cherries) or the already herbaceous gin (bayberry, elderberries) are easy entries, as is brandy (persimmon). Viljoen offers an array of recipes for each plant—21 for field garlic, and another 18 for ramps alone. Such dishes as lamb’s quarter and beet leaf phyllo triangles, a dandelion pad thai, pawpaw ice cream, and a citrusy spicebush and tequila skirt steak are sure to whet readers’ palates. As long as readers heed Viljoen’s explanations—typically related to sourcing, preparation or, in the case of ramps, sustainability—they’ll be set. The book’s imaginative yet practical recipes make it one of the best resources of its type. It’s a terrific entry point for would-be foragers, as well as experts interested in making the most of their bounty. (Aug.)