Dandelion and Quince: Exploring the Wide World of Unusual Vegetables, Fruits, and Herbs

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Michelle McKenzie

Dandelion and Quince

Exploring the Wide World of Unusual Vegetables, Fruits, and Herbs

Michelle McKenzie

$75

Hardback

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QTY:

English

Roost Books
15 August 2016

Cookery by ingredient

Dandelion and Quince features plant profiles-from dandelion to quince-for over 35 uncommon vegetables, fruits, and herbs available in today's markets-with over 150 recipes that explore their flavors.

Dandelion and Quince is an illustrated cookbook that celebrates the less familiar and more unique produce available to all of us. There is so much at the farmers' market and local grocery store yet to be discovered by the everyday cook- mustard, kumquats, spigarello, nettles, fava leaves, sunchokes. Professional chefs have embraced these blossoms, berries, leaves, and roots, and we-their approving patrons with our increasingly curious palates-are ready to prepare them in our own homes. Whereas arugula and kale once seemed exotic, now they're as everyday as peas and potatoes. The same can be true for the ingredients in this book. They belong in our home kitchens. These are simple foods that satisfy our need for a diversity of plant life in our diets, grown with care and prepared by our own hands for our families and communities. Through 150 simple but distinct recipes, Michelle encourages each of us to learn from her recipes so that we can find our own compass in the kitchen. By following recipes, tasting constantly, and making mistakes, the reader will be able to eventually close this book and approach an unknown vegetable with newly skilled hands and a knowing palate.

By: Michelle McKenzie
Imprint: Roost Books
Country of Publication: United States
Dimensions: Height: 261mm, Width: 183mm, Spine: 29mm
Weight: 1.021kg
ISBN: 9781611802870
ISBN 10: 1611802873
Pages: 336
Publication Date: 15 August 2016
Audience: General/trade , ELT Advanced
Format: Hardback
Publisher's Status: Active

MICHELLE MCKENZIE is the program director and an instructor at 18 Reasons, a cooking school, event venue, and community gathering place in San Francisco's Mission District, founded by the well-known Bi-Rite Market. A chemistry major turned culinary school graduate, Michelle cut her teeth at Blue Hill at Stone Barns before opening her first restaurant in Atlanta. After introducing thousands of Southerners to amaranth with pickled ramps and walnuts and the like, she became a private chef for high-profile clients, including Ted Turner and Jane Fonda. Her desire to teach drew her westward, where she lives today a few blocks from 18 Reasons, melding home, work, and community.

Reviews for Dandelion and Quince: Exploring the Wide World of Unusual Vegetables, Fruits, and Herbs

This is a beautiful tribute to so many of my favorite vegetables, fruits, and herbs; and Michelle McKenzie knows exactly how to treat to them--with curiosity, love, and respect. We should all learn from her inspired example by reading and cooking from this book.--Alice Waters, Owner, Chez Panisse Restaurant and Founder, Edible Schoolyard Project To introduce a new ingredient into your kitchen you need information on where and how it is grown, instruction on how best to cook with it, and inspiration to make you want to take the plunge, put it in your shopping basket, and bring it home. Whether it be fava leaves, sun chokes, nettles, dandelion, purslane, or pomegranates, under Michelle McKenzie's superb guidance you can now add them to your larder and enhance your recipe repertoire. --Joyce Goldstein, author of The New Mediterranean Jewish Table and Inside the California Food Revolution I can't remember the last time a cookbook culinarily colonized me the way Dandelion & Quince has. Quinces were in season when I received the book, and I rushed, per Michelle McKenzie's direction, to fill a bowl with them. At first spring I'll make her recipe for Whole Roasted Fish Stuffed with Green Garlic, Rosemary, and Lemon, and her Eggs Baked with Dandelion and Cream. I'm in love or at least infatuated. --Tamar Adler, columnist for the New York Times, contributor to Vogue magazine, and author of An Everlasting Meal Thorny thistles, overlooked leaves, weeds, and seeds have found an ardent champion in Michelle McKenzie. Dandelion & Quince is a loving paean of the unsung and unexpected, showing us that in the kitchen, as in life, astonishing beauty and flavor are often hidden in plain sight. --Samin Nosrat, writer, teacher, and chef Finally! A collection of delicious recipes and useful tips that celebrates so many of my favorite, less appreciated vegetables. Michelle gives us reason to experiment, to explore, and to engage--exactly what you need to discover interesting ingredients, cook great food, and meet diverse people, creating a stronger community along the way. --Sam Mogannam, Founder, The Bi-Rite Family of Businesses and co-author of Bi-Rite Market's Eat Good Food