Dandelion & Quince


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By Michelle McKenzie

Strolling through your local farmers’ market or grocery store, you’re familiar with the standard produce—the autumn kale and heirloom apples, the eagerly awaited peaches and tomatoes of high summer—and you know how to make the most of them. But what about the nettles, kumquats, green garlic, and quince? For those with a curious palate there is a world of beautifully simple yet overlooked ingredients to be discovered and enjoyed. Think Farro with Persimmons, Arugula, and Pancetta-Fried Hazelnuts; Chicken Thighs Braised with Fig Leaves, White Bean and Yogurt Purée; and Quince, Almond, and Brown Butter Torte. Dandelion & Quince is a lavishly illustrated cookbook and field guide for bringing the diversity of edible plant life into your kitchen and onto your plate. In it you will find:


    • More than 150 recipes


    • 35 plant profiles including berries, blossoms, leaves, and roots


  • Tips and advice on preparations, flavor pairings, seasonality, and becoming a creative, bold, and intuitive cook