Synopses & Reviews
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
Review
"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
Review
"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
Review
"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
About the Author
Michelle McKenzie is the program director and an instructor at 18 Reasons, a cooking school, event venue, and community gathering place in San Francisco's Mission District, founded by the well-known Bi-Rite Market. A chemistry major turned culinary school graduate, Michelle cut her teeth at Blue Hill at Stone Barns before opening her first restaurant in Atlanta. After introducing thousands of Southerners to amaranth with pickled ramps and walnuts and the like, she became a private chef for high-profile clients, including Ted Turner and Jane Fonda. Her desire to teach drew her westward, where she lives today a few blocks from 18 Reasons, melding home, work, and community.