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Informationen zum Autor Chef John Ash is a James Beard award-winning author, teacher, and restaurateur. He co-hosts a weekly food and wine radio talk show, The Good Food Hour , broadcast in Sonoma County and teaches cooking classes at various cooking schools, including the Culinary Institute of America in St. Helena, California. He lives in Santa Rosa, California. James Fraioli is an award-winning cookbook author, and a 2014 James Beard Award Winner for Culinary Birds . He has twenty cookbooks to his credit, and has edited and contributed to dozens of food and wine magazines. He lives in California. Klappentext To eat wild foods! you needn't crawl through the forest or hunt your own game. Many wild foods are as close by as your local supermarket. But this doesn't mean that wild foods aren't worth the hunt. This book takes a big view of wild!" including recipes and information on both foraged! uncultivated foods as well as looking at the progeny of wild foods more conveniently found for sale alongside their conventional cousins. Americans are increasingly concerned about where their food comes from and how it's produced! packaged! and marketed. Heritage breeds! Paleo diets! farmers' markets! and environmental and climate concerns all point to increased interest in foods that are as natural! untreated! and healthy as they can be. Plants! seafood! meat! and poultry are all covered in more than 150 recipes! and will serve as a historical! agricultural education for your kitchen. Uncultivated foods are better for the planet and your plate, so for best health- and best flavor!- go wild! Zusammenfassung To eat wild foods, you needn't crawl through the forest or hunt your own game. Many wild foods are as close by as your local supermarket. But this doesn't mean that wild foods aren't worth the hunt. This book takes a big view of “wild,” including recipes and information on both foraged, uncultivated foods as well as looking at the progeny of wild foods more conveniently found for sale alongside their conventional cousins. Increasingly Americans are concerned about where their food comes from, how it's produced, packaged, and marketed. Heritage breeds, paleo diets, farmers' markets, and environmental and climate concerns all point to increased interest in foods that are as natural and un-manipulated (read: healthy) as they can be. Plants, seafood, meat, and birds are all covered in more than 150 recipes, and will serve as a historical, agricultural education for your kitchen....
