Fat of the Land
Saturday, February 25, 2012

Hunting in the New Millennium

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Taking up arms in order to take down dinner is no easy feat in our modern world of mixed messages and changing demographics, particularly fo...
5 comments:
Wednesday, February 15, 2012

Stinging Nettle Gnudi with Sage Butter & White Truffles

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Stinging nettles are emerging right on schedule in Puget Sound. I've written reams in the past about my weed crush on nettles, so click...
13 comments:
Thursday, February 9, 2012

Celery Root Soup with Shaved White Truffles

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I've been on a tuberous jag lately. It seems that each winter I adopt a different root vegetable for extra attention in the kitchen. Par...
3 comments:
Thursday, February 2, 2012

Truffle Nirvana

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The woods were alive with the sounds of trufflers. Dozens of humans and canines barked and yipped and hollered their triumphs and failures t...
6 comments:
Monday, January 30, 2012

Puree of Parsnip & Watercress Soup

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So often in our land of plenty, opening the refrigerator risks a trip to the culinary version of the Island of Misfit Toys . In keeping with...
4 comments:
Thursday, January 26, 2012

Cantonese Shrimp & Winter Mushrooms

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Happy year of the dragon! We celebrated earlier this week with a feast that included this classic Cantonese preparation, adding to the wok a...
Monday, January 23, 2012

California Is for Foragers

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I dodged Seattle's Snowpacalypse 2012 for a week in NorCal, fleeing back home just as the volley of storms continued south and transfor...
5 comments:
Monday, January 16, 2012

Candy Cap Braised Pork

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Most recipes for candy cap mushrooms are sweet pastries, puddings, and other desserts. Yet candy caps, with their essence of maple syrup, al...
3 comments:
Thursday, January 12, 2012

New Classes Announced

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I'm pleased to announce that I'll be returning again this year to Bainbridge Island Parks & Recreation to teach foraging classes...
9 comments:
Friday, January 6, 2012

Candy Cap Cookies

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Ever eaten mushroom cookies? Nah, not that kind. These cookies will only give you a sugar high. This is a post I meant to write more than...
8 comments:
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Langdon Cook
Seattle, WA
Award-winning author of Upstream, The Mushroom Hunters and Fat of the Land, Langdon Cook is a writer, instructor, and lecturer on wild foods and the outdoors. Cook has been profiled in Bon Appetit, WSJ magazine, and Salon.com, and his writing has appeared in numerous magazines, newspapers, and online journals including National Geographic Traveler and Eating Well. His on-screen credits include the PBS TV series "Food Forward."
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