Publisher: Page Street Publishing (May 16, 2017)
Paperback: 224 pages
Unique Recipes for the Adventurous Cook
From the back cover:
Ugly Little Greens is the must-have foraging guide and cookbook for anyone looking to up their game in the kitchen. Mia Wasilevich shares the notes and dishes she’s cultivated over the years while working as a professional chef and educational forager. Her detailed profiles and up close pictures (plus possible look-alikes) allow you to safely find special ingredients to bring new and exciting flavors and textures to everyday dishes. And more importantly, the ingredients are unexpectedly some of the most common and forgotten weeds growing right under your nose and waiting to be harvested from your own backyard and surrounding environment.
Her recipes include:
– Spicy Cattail and Chorizo Salsa
– Elderberry Braised Pot Roast
– Acorn Sliders
– Pine Beignets with Pine Cream
– Lambsquarters Marbled Bread
– Succulents and Scallops
– Mallow Pappardelle
– Nettles Benedict
With information on how to forage for and cook with nettles, cattail, watercress and more― including helpful color photos, location maps, key identifying tips (and no dangerous mushrooms)―this book is perfect for foodies.
About the author:
Mia Wasilevich is a chef, forager, wildcrafter, artist, food photographer, educator and founder of Transitional Gastronomy based in Los Angeles, CA. She creates pop-ups and bespoke events featuring local forages, as well as teaches wild food identification, food styling, and culinary workshops. Her nature-based cuisine is influenced by the more than 20 countries she’s traveled to before the age of 15. An avid researcher, she aims to uncover forgotten foods and re-create them for the modern palate. She has been a featured consultant on MasterChef and Top Chef and was featured in Los Angeles Magazine’s ” 2015 Best of LA: Favorite Things” list as well as numerous TV shows and publications including Time Magazine, The Los Angeles Times, and Tastemade, among others. She considers herself “a little bit country and a little bit escargot.”
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