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Coastal Forager's Cookbook ~ Feasting Wild in the Pacific Northwest ~ Hardcover-
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Standort: Graham, North Carolina, USA
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eBay-Artikelnr.:388398774996
Artikelmerkmale
- Artikelzustand
- ISBN
- 9781771514088
Über dieses Produkt
Product Identifiers
Publisher
Touchwood Editions
ISBN-10
1771514086
ISBN-13
9781771514088
eBay Product ID (ePID)
20057273003
Product Key Features
Book Title
Coastal Forager's Cookbook : Feasting Wild in the Pacific Northwest
Number of Pages
192 Pages
Language
English
Publication Year
2023
Topic
Specific Ingredients / Natural Foods, Regional & Ethnic / Canadian, Reference
Illustrator
Yes
Genre
Cooking
Format
Hardcover
Dimensions
Item Length
10 in
Item Width
7.2 in
Additional Product Features
Intended Audience
Trade
TitleLeading
The
Reviews
"Naturally, the book will feature plenty of foraging insight including tips for easily identifying edible plants, as well as environmentally-minded information to help you be the best west coast forager you can be." -- Eat North "Many among us urbanites have lost the ability to find wild food or know how to cook any we forage. Chef Robin Kort seeks to remedy that lack in The Coastal Forager's Cookbook ." -- BC Magazine "Kort's approach to cooking - a blend of 'simplicity and experimentation' - is an approach that teaches us to work with ingredients rather that make the ingredients work for us." -- Scout Magazine "In The Coastal Forager's Cookbook, Chef Robin takes us on a beautiful and delicious journey in discovering Mother's nature gift to us... Foraging is an educational foray into the wild... It is about listening to the land and sea." --Bruno Feldeisen, chef, author, and judge on The Great Canadian Baking Show , CBC and Netflix "A chance to save some money on groceries, try new recipes or incorporate new ingredients into familiar ones. It's an invitation, above all, to go out, explore and experience all that nature gifts to us." --Culinary Historians of Canada "Kort's book is as much a resource guide as it is a cookbook . . . Home cooks and outdoor enthusiasts also likely will appreciate the book's division into seasons, highlighting the foraged goods at peak freshness." -- 425 Magazine "The multitalented outdoorsperson-culinary artist isn't just highly skilled and extremely knowledgeable . . . she also takes gorgeous photos." -- Stir "Chef Robin reminds readers of the cycles that inform us when the wild foods are best for foraging . . . Robin's delicious recipes expand our repertoire of regenerative wild foods here on the West Coast." --Lori Snyder, Indigenous Métis Herbalist & Educator "This book is a true delight... Robin has provided us with her own unique selection of foraged delicacies to use in her original culinary creations.... This book is a perfect fit for the Slow Food philosophy." --Nancy Turner, author of Plants of Haida Gwaii and The Earth's Blanket "Chef Robin's exploration and study of the wild edibles of the Pacific Northwest has opened up a whole new grocery list of ingredients and flavors . . . Her thoughtful use of these ingredients create a modern spin on classic recipes taking very unique flavors and making them extremely approachable and delicious." --Chef Robert Belcham "New books for gifting, or keeping, this holiday season" -- EAT Magazine, "The multitalented outdoorsperson-culinary artist isn't just highly skilled and extremely knowledgeable . . . she also takes gorgeous photos." -- Stir "Naturally, the book will feature plenty of foraging insight including tips for easily identifying edible plants, as well as environmentally-minded information to help you be the best west coast forager you can be." -- Eat North "In The Coastal Forager's Cookbook, Chef Robin takes us on a beautiful and delicious journey in discovering Mother's nature gift to us... Foraging is an educational foray into the wild... It is about listening to the land and sea." --Bruno Feldeisen, chef, author, and judge on The Great Canadian Baking Show , CBC and Netflix "Chef Robin reminds readers of the cycles that inform us when the wild foods are best for foraging . . . Robin's delicious recipes expand our repertoire of regenerative wild foods here on the West Coast." --Lori Snyder, Indigenous Métis Herbalist & Educator "This book is a true delight... Robin has provided us with her own unique selection of foraged delicacies to use in her original culinary creations.... This book is a perfect fit for the Slow Food philosophy." --Nancy Turner, author of Plants of Haida Gwaii and The Earth's Blanket "Chef Robin's exploration and study of the wild edibles of the Pacific Northwest has opened up a whole new grocery list of ingredients and flavors . . . Her thoughtful use of these ingredients create a modern spin on classic recipes taking very unique flavors and making them extremely approachable and delicious." --Chef Robert Belcham, "Naturally, the book will feature plenty of foraging insight including tips for easily identifying edible plants, as well as environmentally-minded information to help you be the best west coast forager you can be." -- Eat North "In The Coastal Forager's Cookbook, Chef Robin takes us on a beautiful and delicious journey in discovering Mother's nature gift to us... Foraging is an educational foray into the wild... It is about listening to the land and sea." --Bruno Feldeisen, chef, author, and judge on The Great Canadian Baking Show , CBC and Netflix "Chef Robin reminds readers of the cycles that inform us when the wild foods are best for foraging . . . Robin's delicious recipes expand our repertoire of regenerative wild foods here on the West Coast." --Lori Snyder, Indigenous Métis Herbalist & Educator "This book is a true delight... Robin has provided us with her own unique selection of foraged delicacies to use in her original culinary creations.... This book is a perfect fit for the Slow Food philosophy." --Nancy Turner, author of Plants of Haida Gwaii and The Earth's Blanket "Chef Robin's exploration and study of the wild edibles of the Pacific Northwest has opened up a whole new grocery list of ingredients and flavors . . . Her thoughtful use of these ingredients create a modern spin on classic recipes taking very unique flavors and making them extremely approachable and delicious." --Chef Robert Belcham
Table Of Content
Introduction Be a Good Forager Swallow Tail's Test Kitchen Spring A Spring Story Stinging Nettle-Stuffed Zucchini Evergreen Cone Molasses Popovers Morel Strata Nettle Pasta With Pecorino Wild Green Cannelloni Halibut with Fermented Birch Leaf Sauce Sablefish with Orange, Hazelnut and Uni Sauce Watercress Tuna Tartare Dandelion Marmalade Flowering Currant Rice Pudding Tangerine Lemon Balm Campari Ice Evergreen Ice Cream Elderflower Poached Pears Summer A Lifetime of Summer Harvesting Bullwhip Kelp-Furikake Spice Mix Bullwhip Ginger Pickles Sea Asparagus Gazpacho Sea Lettuce Bread Stick Cumin-Crusted Surf Smelt Alder-Smoked Salmon Belly Spot Prawns with Beaked Hazelnut Sauce Preserved Lemon and Seaweed-Wrapped Salmon Thimbleberry Jam and Scones Black Huckleberry Cake 49 Pineapple Weed and Wild Blueberry Panna Cotta Oregon Grape Gin Cocktail Fall A Fall Story Chanterelle Mushroom Stuffing Uni Butter Uni Butter Sauce for Pasta Wild Mushroom P'té Pasta With Porcini and Lemon Cream Braised Burdock Root Congee Forager's Fruit Pie Winter A Winter Story Roasted Popweed Laphroaig Clam Chowder Baked Wine and Garlic Crab Sherry-Smoked Blue Mussels Gaper Clam Crudo Juniper Fish Stew Dashi Hot Pot with Matsutake Mussel, Hazelnut and Green Papaya Salad Avgolemono Soup with Truffles Truffle Honey Macaroons Seasonal Foraging Charts Resources Let's Keep in Touch Gratitude
Synopsis
A collection of 40 recipes that showcase foraged ingredients from the Pacific Northwest coast. Long-time West Coast forager and the chef behind the popular Swallow Tail Supper Club, Robin Kort's approach to cooking is a blend of simplicity and experimentation. Showcasing foraged ingredients like wild mushrooms, seaweed, fish and molluscs, flowers and evergreen tips, she brings together 40 recipes to inspire forays into tide and woods and a sense of adventure in the kitchen. With a palate influenced by Japanese, Italian, and Spanish cuisine, and chapters organized around the four seasons, The Coastal Forager's Cookbook offers recipes for starters, main dishes, desserts, and drinks, including Evergreen Ice Cream Halibut with Fermented Birch Wild Green Cannelloni Sea Lettuce Breadsticks Wild Mushroom Paté Braised Burdock Root Congee Salish Sea Dashi Hot Pot Along the way Robin shares memories of her childhood on the West Coast and her world travels, tips on plant identification, and guidance on mindful, sustainable foraging. Illustrated with pencil sketches and lush food and landscape photography, The Coastal Forager's Cookbook is a handsome addition to your cookbook shelf and will only increase your love for the Pacific Northwest's edible abundance.
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- i***p (142)- Bewertung vom Käufer.Letzter MonatBestätigter KaufAbsolutely perfect! This seller described the condition of this book extremely accurately. It’s a gift and it arrived promptly and packaged with absolute care. I’m hoping that there will be a reason for me to purchase in the future! As a customer, I feel well cared for by this honest seller! Thank you for making this gift more special than I could have imagined!
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