Dandelion and Quince: Exploring the Wide World of Unusual Vegetables, Fruits, and Herbs. with Over 150 Recipes to Satisfy Curious Palates
Author(s): Michelle McKenzie
Dandelion and Quince features plant profiles--from dandelion to quince--for over 35 uncommon vegetables, fruits, and herbs available in today's markets--with over 150 recipes that explore their flavors.
This illustrated cookbook celebrates the abundance at farmers' market and local grocery store yet to be discovered by the everyday cook. From mustard and kumquats to nettles, fava leaves, sunchokes and more, the blossoms, berries, leaves, and roots featured in Dandelion & Quince are simple foods that satisfy our need for a diversity of plant life in our diets, grown with care and prepared by our own hands for our families and communities. This book:
* Explores more than thirty-five uncommon vegetables, fruits, and herbs
* Offers over 150 recipes to satisfy curious palates
* Provides enough guidance, tips, and advice that by following recipes, tasting constantly, and making mistakes, you'll gain newly skilled hands and a knowing palate
Discover new ingredients and open up a fresh culinary adventure in your kitchen.
This is a beautiful tribute to so many of my favorite vegetables, fruits, and herbs; and Michelle McKenzie knows exactly how to treat to them with curiosity, love, and respect. We should all learn from her inspired example by reading and cooking from this book. Alice Waters, Owner, Chez Panisse Restaurant and Founder, Edible Schoolyard Project To introduce a new ingredient into your kitchen you need information on where and how it is grown, instruction on how best to cook with it, and inspiration to make you want to take the plunge, put it in your shopping basket, and bring it home. Whether it be fava leaves, sun chokes, nettles, dandelion, purslane, or pomegranates, under Michelle McKenzie s superb guidance you can now add them to your larder and enhance your recipe repertoire. Joyce Goldstein, author of The New Mediterranean Jewish Table and Inside the California Food Revolution I can t remember the last time a cookbook culinarily colonized me the way Dandelion Quince has. Quinces were in season when I received the book, and I rushed, per Michelle McKenzie s direction, to fill a bowl with them. At first spring I ll make her recipe for Whole Roasted Fish Stuffed with Green Garlic, Rosemary, and Lemon, and her Eggs Baked with Dandelion and Cream. I m in love or at least infatuated. Tamar Adler, columnist for the New York Times, contributor to Vogue magazine, and author of An Everlasting Meal Thorny thistles, overlooked leaves, weeds, and seeds have found an ardent champion in Michelle McKenzie. Dandelion Quince is a loving paean of the unsung and unexpected, showing us that in the kitchen, as in life, astonishing beauty and flavor are often hidden in plain sight. Samin Nosrat, writer, teacher, and chef Finally! A collection of delicious recipes and useful tips that celebrates so many of my favorite, less appreciated vegetables. Michelle gives us reason to experiment, to explore, and to engage exactly what you need to discover interesting ingredients, cook great food, and meet diverse people, creating a stronger community along the way. SamMogannam, Founder, The Bi-Rite Family of Businesses and co-author of Bi-Rite Market s Eat Good Food"
- : 9781611802870
- : Shambhala Publications Inc
- : Roost Books
- : August 2016
- : 254mm X 178mm
- : United States
- : August 2016
- : books
- : 2015024808
- : 336
- : 4-colour throughout
- : Michelle McKenzie
- : Hardback
- : en
- : 641.65