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Dandelion and Quince

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

  • by 
  • Michelle McKenzie

SKU# 9781611802870

$35.00

Hardcover

AVAILABLE

Roost | 08/02/2016
Pages: 336 | Size: 7 x 10
ISBN: 9781611802870

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Make + Do

Strolling through your local farmers’ market or grocery store, you’re familiar with the standard produce—the autumn kale and heirloom apples, the eagerly awaited peaches and tomatoes of high summer—and you know how to make the most of them. But what about the nettles, kumquats, green garlic, and quince? For those with a curious palate there is a world of beautifully simple yet overlooked ingredients to be discovered and enjoyed. Think Farro with Persimmons, Arugula, and Pancetta-Fried Hazelnuts; Chicken Thighs Braised with Fig Leaves, White Bean and Yogurt Purée; and Quince, Almond, and Brown Butter Torte. Dandelion & Quince is a lavishly illustrated cookbook and field guide for bringing the diversity of edible plant life into your kitchen and onto your plate. In it you will find:


  • More than 150 recipes

  • 35 plant profiles including berries, blossoms, leaves, and roots

  • Tips and advice on preparations, flavor pairings, seasonality, and becoming a creative, bold, and intuitive cook

"This is a beautiful tribute to so many of my favorite vegetables, fruits, and herbs; and Michelle McKenzie knows exactly how to treat 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

"Thorny thistles, overlooked leaves, weeds, and seeds have found an ardent champion in Michelle McKenzie. Dandelion & Quince is a loving paean to 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 coauthor of Bi-Rite Market's Eat Good Food

"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. Whether it be fava leaves, sunchokes, 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. I’m in love or at least infatuated." —Tamar Adler, author of An Everlasting Meal, columnist for the New York Times, and contributor to Vogue magazine