Ready for a new foraging cookbook? Acorns & Cattails: A Modern Foraging Cookbook of Forest, Farm & Field is a real wild foodie's treasure. I've been thumbing through it for a week or so and it's got me champing at the bit to try some new recipes. Rob Connoley, the author, is a James Beard semi-finalist for Best Chef-Southwest--his book was born of a deep passion for making good food along with a lot of sweat and blood. Literally. Here are a few recipes that caught my interest at first glance:
- Elk's Blood Bonbons
- Yucca Blossom Ice Cream With Mesquite Couscous
- Wild Grass Risotto
- Acorn Pasta with Spicy Crawfish
- Cattail Hummus with Stinging Nettle Sauce
There are recipes for foraged wild edible plants, as well as wild meat and cultivated crops. And there's a section on foraging ethics.
Acorns & Cattails hasn't even been officially released yet, so, if you're the lucky winner, you get to read it first. The copy we're giving away is an advance reading copy--it's not full color--and it's autographed by Rob himself.
You can also pre-order Acorns & Cattails, to be released on September 30, 2016.
You can enter the giveaway below and we'll announce the winner 7/25/16. Good luck!