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Edible Austin is proud to sponsor a moderated discussion between Jeffrey Greene and Susan Ebert about foraging and the new farm to table movement. Join us for an evening of lively discussion, tips and tales on foraging, delicious bites created by Robert Mayberry of Chef Robert Catering and Saint Arnold craft beer. To be served:
ABOUT IN PURSUIT OF WILD EDIBLES
Today we care about the source of our food as much as the preparation, so it is no surprise that foodies have discovered wild edibles. From the most upscale restaurants in New York to humble farm stays in Europe, chefs and restaurant-goers alike are seeking pleasure in food found in the wild. In Pursuit of Wild Edibles: A Forager’s Tour tells the story of one man passionate about finding wild edibles and creating recipes to highlight their unique flavors. An American expatriate, poet, and gourmet living in France, Jeffrey Greene has scoured the fields, rivers, and beaches of Europe and his native New England in search of foods ranging from puffballs and periwinkles to stone pine nuts and gooseneck barnacles. For many, foraging is the latest trend in foodie culture, but for Greene this journey stretches back to his childhood, when his parents fled New York City to a shack-like house in rural Connecticut. Convinced they could live off the land, the family raised goats, planted gardens, gathered seafood at the nearby coast, and foraged for food from the woods.
Inspired by these childhood experiences, Greene and his wife, Mary, bought and restored an old priory in rural Burgundy. Surrounded by forests, they learned to identify mushrooms and greens, and devoted themselves to inventing recipes for them. Thus began a pursuit that took Greene to the Polish Carpathians, the Appennines overlooking the Ligurian coast, the shores of Normandy and Brittany, and to Plymouth, Massachusetts, where the Pilgrims eked out their first winter in near starvation.
Greene’s captivating book offers experienced foragers and novices alike an extensive sampling of his own recipes and a chance to come along with him on his international adventures. From razor clams and wild sea urchins, to young nettles and dandelion greens, to wild strawberries and cherries, Greene showcases the beauty of what one can cook up in a truly wild recipe.
ABOUT JEFFREY GREENE
Jeffrey Greene is the author of four collections of poems and a book of poems, dialogues, and prose sketches. His memoir French Spirits (HarperCollins/Transworld) has appeared in eight countries, and he has written two personalized nature books. His work has been supported by the National Endowment for the Arts, the Connecticut Commission on the Arts, and Humanities Texas, and he received the Randall Jarrell Award, the "Discovery"/ The Nation Award, and Samuel French Morse Prize. His writing has appeared in the New Yorker, Poetry, The Nation, Ploughshares, American Scholar, and many other periodicals. He currently directs creative writing at the American University of Paris and teaches in the Pan European Low Residency MFA Program.
ABOUT THE FIELD TO TABLE COOKBOOK
The Field to Table Cookbook brings more than 150 family-pleasing, nutritious, and accessible recipes to home cooks who want to increase their knowledge and enjoyment of procuring and cooking clean, organic meat, fish, fruits, and vegetables. The increasing popularity of the modern farm-to-table movement— bringing locally sourced food to the family—is brought to its logical conclusion in author Susan L. Ebert's field-to-table food aesthetic. Ebert—an experienced hunter, angler, forager, and gardener—says it best herself: “What if, I thought, I had just one book: one that had the basics of which animals to hunt when; what species of fish to target in each month; what native nuts, berries, roots, and leaves were prime for foraging? And what if it also had tips on year-round organic gardening, since our climate is so generous with its growing seasons? And, of course, at its heart would be more than 150 recipes with menus combining each month’s most prized fare, and how to best preserve wild game and fish, and fruits and vegetables at their peak, so they could be savored all year long.” Ebert pairs her straightforward recipes with more than 100 illustrative photos of procuring food in the field and presenting it on the table, along with tips on dressing, deboning, preparing, drying, curing, and preserving nature’s bounty. This book is a wonderful resource: as a thorough seasonal guide to cooking with game, foraged food, and organic vegetables (for non-hunters and hunters alike); as a cookbook for hunters; and as a guide for home cooks who prepare fish and game for their family. No intimidation here, this is the elegant yet accessible cookbook championing the original human culinary endeavor, self-sustainability.
ABOUT SUSAN EBERT
Susan L. Ebert began hunting, fishing, foraging, gardening, and cooking as a child on her family's Kentucky bluegrass farm. She moved to Austin, Texas, in the 1980s to attend graduate school and work for Texas Monthly. She served on the Organic Gardening magazine staff for nearly a decade. In the late 1990s, as publisher and editor of Texas Parks & Wildlife magazine, she conceived and developed the "Wild in the Kitchen" series. She writes about wild game and fish cookery for Texas Sporting Journal and the Houston Chronicle. This is Ebert's first book.
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