About this item
The culinary do-it-yourself era is in full swing! Many chefs and cooks are seeking a deeper connection with their food through foraging, farming, and hunting, leading many to cast aside the casserole for modern spins on familiar foods.In Acorns & Cattails, nationally acclaimed chef Rob Connoley offers more than one hundred recipes featuring ingredients that any home cook can forage, grow, or hunt. Each recipe shares modern flavor and texture pairings that will excite professional chef and home cook alike. The comforting mesquite chocolate chip cookie, the indulgent pork belly poppers, and the haute hackberry rabbit pat launch homespun do-it-yourself dishes into modern classics.In addition to learning to cook foraged and farmed foods, readers will explore the basics of wild plant harvesting (including identification and ethical best practices) while enjoying humorous anecdotes from Connoley's years of remote gathering. Photographer Jay Hemphill also presents stunning images that capture the bounty of North America.
About the Author
Rob Connoley is a 2014 James Beard semi-finalist for Best Chef - Southwest. Arguably the most remote chef ever to receive that honor, Connoley forages, hunts and farms the vast wilderness in search of amazing ingredients, and present them is modern ways to the delight of his guests. Born and raised in St. Louis, Connoley has traveled and dined the world and shares that knowledge in his writings both online and in his book.
