The ultimate locavore guide--an engaging food memoir of foraging from forest, field, and stream, from the Andes to the Arctic--with recipes and illustrations.
Award-winning writer and journalist Elisabeth Luard is one of the most knowledgeable foragers on the planet, as well as one of the foodie sphere’s most entertaining voices. Her worldwide travels--from the Andes to the Outer Hebrides, from the deserts of India to the Arctic tundra--have meant she has tasted some of the most extraordinary ingredients the natural world has to offer. In this enchanting food memoir, she shares the knowledge gained from a lifetime’s worth of experience foragingin the wild.
Illustrated with Elisabeth’s own beautiful black-and-white line drawings,Squirrel Pie is a charming blend of anecdotes and practical advice, with a sprinkling of recipes (including the eponymous pie). The twenty chapters include musings on the myth and lore of alliums, an investigation into how to cook a fiddlehead and other edible shoots, and an exposÃ© of health-giving wild foods. If you haven’t yet stumbled upon a skein of golden chanterelles under the moss in a Welsh valley or tasted a truffle just lifted from the red earth of a Tuscan hillside or followed a hunter insearch of dinner through the blueberry barrens of Maine, these stories will take you there.
Elisabeth Luard is an award-winning food writer, journalist, and broadcaster. Her thirteen-part TV series,The Rich Tradition, was broadcast on BBC2. She is a contributor to Zester Daily.com and the author of ten cookbooks, includingThe Old World Kitchen,The Latin American Kitchen, andThe Food of Spain and Portugal. She has also written an autobiography of her marriage, two additional memoirs with recipes,Family LifeandStill Life, and two novels. Luard lives in rural Wales.
"Through her eloquent writing and delicious recipes, Elisabeth Luard is able to bring us back in touch with the sources of real nourishment. This is a wonderful, inspiring and important book." - Alice Waters on THE OLD WORLD KITCHEN
"The best cookbook no one's ever heard of." - Mark Bittman on THE OLD WORLD KITCHEN
"This book is fascinating. I believe all cooking originates from family or peasant roots and this is a testimony to that belief." - Jacques Pepin, author of THE ART OF COOKING, on THE OLD WORLD KITCHEN
“The photographs and styling match the farmhouse cooking philosophy perfectly and look appealing without ever looking too daunting to make.” -Huffington Post on A COOK'S YEAR IN A WELSH FARMHOUSE
“A lovely book.” -Telegraph Magazine on A COOK'S YEAR IN A WELSH FARMHOUSE
"Luard’s prose is so colourful it transports you, and you can almost taste the food . . . You feel you’re right there with the people she meets, from Maine, to Crete, Maui to France." -Delicious
"The food we eat has always been a crucial part of who we are. This is the message at the heart of Elisabeth Luard’s book about her culinary travels around the world. The historical snippets she uncovers are fascinating . . . A crucial element of any book like this is that you trust the person leading you. Luard passes the test completely." -Daily Mail
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