OP: Taste Wild Plants - Organic Foraging Herbs & Edible Wild Greens for Gourmet Cooking, Survival Food & Outdoor Adventures

Product Description

Sang de la terre, Paris, 2000. Paperback. Near Fine.

Michelin-starred French chef Marc Veyrat (1950– ) emphatically champions locally produced, grown, and foraged ingredients. The land and its bounty are always at the root of the chef’s creations, and that core value appears again and again throughout his cookbooks.

Combining chef Veyrat’s culinary philosophy and expertise with that of ethnobotanist François Couplan, Dégustez les Plantes Sauvages (2000) is an inspiring guide to the wild edible plants found throughout France. Couplan—moving through seasons, regions, and botanical type—describes the tastes, aromas, and nutritional attributes of hundreds of species. Because of this organization, however, it does mean that some plants appear more than once due to availability throughout the year or in different locales. For that reason, the book stands out far more as a culinary aid than as a forager’s manual.

While recipes are not the primary feature, they do appear regularly, accentuating creative uses for a variety of ingredients. Violet and potato soup, for example, is a surprising spring offering, while mountain foragers might make a gratin of the flowering bistorte, or snakeweed. Other chapters discuss mushrooms, seaside and forest greens, gelling fruits, and roots. An engaging and well-rounded mélange of wild things.

Our copy, likely unused, is Near Fine, showing only modest shelfwear. Paperback with no creasing to the spine. In French.