About this item
Forage for wild food and discover delicious edible plants growing everywhere—including your backyard—and how best to prepare them to highlight their unique flavors, with this seasonally organized field guide and cookbook. While others have identified in the past which wild plants are edible, Tama Matsuoka Wong, the forager for Daniel, the flagship restaurant of renowned chef Daniel Boulud, and Eddy Leroux, its chef de cuisine, go two steps further, setting the bar much higher. First, they have carefully selected only the wild plants that are worth seeking out for their fabulous flavors. Second, after much taste-testing, they have figured out the best way to prepare each ingredient—a key in getting to know these exciting new foods.
About the Author
Tama Matsuoka Wong is the forager for Daniel, NYC, the renowned restaurant of Daniel Boulud. For several years she has been working with Eddy Leroux, chef de cuisine, exploring the culinary flavors of wild plants. Tama worked as a corporate lawyer in Hong Kong, Tokyo and New York after graduating from Harvard Law School. Upon returning a decade ago to her native New Jersey with her family, she rediscovered her passion for the natural world and the wild plants that grew in her backyard.In 2007 she was awarded the New Jersey Forest Service Steward of the Year award. She has since worked with botanists and conservation groups to map wild plants and their ecological behavior throughout New Jersey, the mid-Atlantic and beyond. She formed the company MeadowsandMore LLC and produced a booklet with New Jersey Audubon entitled Meadows on the Menu. In addition to supplying local, organic and sustainable wild food products, she gives tours, lectures, and landscape stewardship advice to conservation and botanical organizations as well as private individuals.