Cooking Wild

As Americans are increasingly concerned with where their food comes from, interest has surged in natural, uncultivated foods. Cooking Wild: More than 150 Recipes for Eating Close to Nature, by Chef John Ash and James O. Fraioli, offers a fascinating historical and agricultural education on foraged and uncultivated food. With over 150 recipes – from warm dandelion salad to grilled trout with herbs and polenta – this beautifully illustrated book will inspire readers to “eat close to nature.”

SKU #4049
328 pages
Published in 2016 by Running Press

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