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By: Michelle McKenzie
James Beard and IACP award nominee
"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.”—Alice Waters,
“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, author of Salt, Fat, Acid, Heat
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.
This illustrated cookbook celebrates the abundance at farmers' market and local grocery store yet to be discovered by the everyday cook. From mustard and kumquats to nettles, fava leaves, sunchokes and more, the blossoms, berries, leaves, and roots featured in Dandelion & Quince 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. This book:
• Explores more than thirty-five uncommon vegetables, fruits, and herbs
• Offers over 150 recipes to satisfy curious palates
• Provides enough guidance, tips, and advice that by following recipes, tasting constantly, and making mistakes, you’ll gain newly skilled hands and a knowing palate
Discover new ingredients and open up a fresh culinary adventure in your kitchen.
James Beard and IACP award nominee
"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.”—Alice Waters,
“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, author of Salt, Fat, Acid, Heat
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.
This illustrated cookbook celebrates the abundance at farmers' market and local grocery store yet to be discovered by the everyday cook. From mustard and kumquats to nettles, fava leaves, sunchokes and more, the blossoms, berries, leaves, and roots featured in Dandelion & Quince 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. This book:
• Explores more than thirty-five uncommon vegetables, fruits, and herbs
• Offers over 150 recipes to satisfy curious palates
• Provides enough guidance, tips, and advice that by following recipes, tasting constantly, and making mistakes, you’ll gain newly skilled hands and a knowing palate
Discover new ingredients and open up a fresh culinary adventure in your kitchen.
