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Hunt, Gather, Cook: Finding the Forgotten Feast: A Cookbook
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About Hunt, Gather, Cook: Finding The Forgotten Feast: A
Product Description From field, forest, and stream to table, award-winning journalist Hank Shaw explores the forgotten art of foraging. If there is a frontier beyond organic, local and seasonal, beyond farmers' markets and grass-def meat, it's hunting, fishing and foraging your own food. A lifelong angler and forager who became a hunter late in life, Hank Shaw is dedicated to finding a place on the table for the myriad overlooked and underutilized wild foods that are there for the taking -- if you know how to find them. In Hunt, Gather, Cook, he shares his experiences both in the field and in the kitchen, as well as his extensive knowledge of North America's edible flora and fauna. Hank provides a user-friendly, food-oriented introduction to tracking down and cooking everything from prickly pears, to grouper to snowshoe hares. Review “Hunt, Gather, Cook is a fabulous resource for anyone who wants to take more control over the food they eat and have more fun doing so. It’s a complete reference on foraging, fishing, and hunting, with great recipes by a writer, outdoorsman, and cook with enormous passion.” —Michael Ruhlman, author of Charcuterie and Ratio: The Simple Codes Behind the Craft of Everyday Cooking “Going to be stranded on an island and can bring only one item? Bring Hank with you! And if you can’t, then absolutely bring Hunt, Gather, Cook. That will ensure not only your survival but your survival with style and good gastronomy!” —Ariane Daguin, founder of specialty meat purveyor D’Artagnan “In Hunt, Gather, Cook, [Shaw] makes a powerful argument for joining him in a few of those pursuits, if only to become aware of the great bounty that surrounds us in the natural world, even when we live in urban environments--and perhaps particularly then.” — The New York Times “Most of us walk through our world and see water and land. Shaw sees a buffet ripe for the taking.” — Tampa Tribune “More than a cookbook, though there are plenty of recipes, and more than a memoir, though the book is filled with personal stories, Hunt, Gather, Cook is an introduction to a different way of ‘doing' food.” — SimplyRecipes.com “From recipes for homemade root beer and wild duck ragu to finding and picking nettles, the book is a paean to eating wild.” — Garden & Gun “A deftly narrated story that has us considering doing a little more foraging, fishing, and sure, maybe even hunting, so that we can have an excuse to buy a salami fridge, too.” — LAWeekly.com About the Author Hank Shaw is a former chef, food writer, and the founder of the James Beard Award nominated food blog Hunter Angler Gardener Cook. He lives in Orangevale, California. Excerpt. © Reprinted by permission. All rights reserved. 1 WILD GREEN'S ARE EVERYWHERE The wonderful thing about wild greens is that they're all around us. Everywhere. Look out the window. I bet you're looking at some now. Even in a big city or a desert. And even in winter. That's why your first forays into foraging ought to begin at home, with something like dandelions or other wild greens. No treks through the uncharted wilderness, no danger. Not yet. When I say "wild greens," I mean the leaves or stalk of a plant that is best eaten cooked. This separates it in my mental calculus from salad greens both wild and domestic. Some plants, such as dandelions, fit into both camps, depending on the time of year. Why bother gathering greens when you can just buy them? First off, it's fun. There's a certain "wow" factor when you serve guests an elegant dish of, say, nettle pasta, or empanadas filled with cheese and lamb's-quarters, or dolmades made with mallow leaves instead of grape leaves. Wild greens taste better, too. They tend to be more substantial, stronger in flavor, and more vibrant. The reason, I think, is nutrition. If Popeye had eaten amaranth or lamb's-quarters instead of spinach, he'd have been even tougher. Spinach is reasonably high in iron, vitamin A, and several other nutrients
