Here I present: Jean-Francois Mallet, “Recipes from the Woods: The Book of Game & Forage“, 2016.
INTRODUCTION.
Jean-François Mallet, Recipes from the Woods: The Book of Game & Forage“, 2016 is a cookbook featuring 100 recipes using game (venison, rabbit, pheasant, snails) and foraged ingredients (mushrooms, nuts, berries, herbs).
Published by Phaidon in 2016, it’s known for its beautiful illustrations and simple, evocative recipes that encourage home cooks to explore wild foods, though supermarket substitutes are suggested as an alternative.
The book is organized by food type, including furred game, feathered game, mushrooms, herbs, and nuts/berries, and includes a glossary and foraging advice.
Key aspects of the book:
Author: Jean-François Mallet, a respected French chef’, food writer, and photographer.
Content: 100 recipes for dishes like sautéed venison with port and chestnuts, and stuffed partridge with kale.
Ingredients: Focuses on game (venison, wild boar, partridge, pheasant) and foraged items (chestnuts, dandelion, nettles, wild strawberries).
Structure: Chapters dedicated to different categories of wild food.
Style: Features bold imagery and photographs, with an emphasis on simple, accessible recipes.
Practicality: Includes a glossary and foraging tips, and notes that supermarket ingredients can be used as substitutes.
Publisher: Phaidon Press.
Publication Year: 2016.
