The foraging team from the New York restaurant Daniel are releasing a book about foraging containing recipes created from plants that can foraged throughout North America.
Forager Tama Matsuoka Wong and chef Eddy Leroux have worked together ever since Tama brought her own ingredients for dinner at the restaurant.
Wong explains in the trailer below how Leroux cooked her ingredients the first time, asked what else she had in the meadow and upon hearing there was a huge variety of weeds and plants he told her to bring it all.
The book aims to offer some tips and simple advice that any home cook can use to prepare foraged ingredients in their kitchen. The art of foraging for food is a growing trend with chefs like Rene Redzepi from Copenhagen's Noma restaurant pushing the idea of locally found ingredients to the world. Just this year the largest ever public food forest in the U.S. was announced in Seattle, a place for locals to discover and collect fresh foods.
With foraging now cool again - expect a whole array of foraged cookbooks to hit the shelves this summer - personally we can't wait.
Now a three-Michelin-star restaurant, Noma has changed, but not necessarily on the plate. According to Kenneth Foong, it's all about the way the team works, which is closer to a tech company than a traditional restaurant. Read our exclusive interview with Noma's head chef.