Forage, harvest, feast A wild-inspired cuisine

Review by Choice Review

Cookbooks are not commonplace in academic library collections; however, the creative collection development librarian may find that Viljoen, independent writer and urban forager, has produced an exception to the rule with Forage, Harvest, Feast. This cookbook features 36 wild plants in almost 500 recipes for every course. The book could be used in research in both the sciences and humanities, but it may find more utility in a practical way outside the campus library. Many plants featured, such as garlic mustard, honeysuckle, and dandelion, might easily be found in the lawns and woodlands accessible to a university community, collected, and put to practical use in creating the recipes. Outside this practical application of preparing wild plants in an edible adventure, this book provides a meager amount of information regarding the collection of wild plants, where and how to harvest, and taxonomic information on the featured species. That information is not reason enough to add this title to an academic collection. But for collections that support culinary arts, food studies, or environmental science, this is a unique addition. Summing Up: Recommended. General readers. --Lauren M. Manninen, William & Mary

Copyright American Library Association, used with permission.

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Review by Booklist Review

*Starred Review* The most radical reaction to industrialized cooking has to be the current revival of harvesting edible wild plants in local environments. One of the earliest experts in this sort of anti-agriculture is New Yorker Viljoen. She has led many to scour the abundant wild growths of urban areas and turn them into inventive cuisine. Reading through the hundreds of recipes in this book leaves the classically trained cook at a loss since so many of the ingredients lack recognizable culinary names: fir, knotweed, serviceberries, spicebush. Yet these recipes also feature all sorts of familiar meats and fish as basic elements of a dish. Much of the text lays out the necessity for foragers to distinguish the edible from the potentially toxic, and this requires some experience. Lest anyone think that this sort of cooking is for the abstemious only, Viljoen concocts dozens of liqueurs and unique cocktails sure to star at anyone's party. A valuable addition to any forward-looking cookbook collection.--Mark Knoblauch Copyright 2018 Booklist

From Booklist, Copyright (c) American Library Association. Used with permission.

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Review by Publisher's Weekly Review

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.) © Copyright PWxyz, LLC. All rights reserved.

(c) Copyright PWxyz, LLC. All rights reserved

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