A few Quotes & Reviews:
"Once in a while a book crosses my desk that gives me pause, and once in a very great while a book will resonate with me in such a way that it becomes part of my permanent collection. Fat of the Land, by Langdon Cook, is one of those. Part memoir, part cookbook, part field guide for the adventurous gourmand, Cook's book is simultaneously lyrical, practical and quixotic." —Greg Atkinson, Seattle Times
Smart, funny, and hugely knowledgeable, Langdon Cook is a walking field guide and a gifted storyteller. Fat of the Land is a welcome kick in the pants to get outside and start foraging for our suppers. —Molly Wizenberg, author of A Homemade Life: Stories and Recipes from My Kitchen Table
"With his beautifully-crafted prose, rare gift for storytelling, and good humor to spare, Langdon Cook serves up the best kind of nature writing: drawing readers along on his wild adventures, and leaving us with a deepened sense of daily sustenance in the natural world." —Lyanda Lynn Haupt, author of Crow Planet: Essential Wisdom from the Urban Wilderness
Hi -- I heard on Splendid Table (APM) this week that even our native big leaf maples can be tapped for sugar. Have you ever tried this? I'm ready to go out and buy a bucket and whatever else might be needed -- what do you think? Thanks!
ReplyDeleteYep, it's true. I haven't tapped Big-Leaf, but have used the blossoms to make pesto: http://fat-of-the-land.blogspot.com/2010/05/sea-scallops-with-maple-blossom-pesto.html
ReplyDelete