Foraged Flavor is the perfect guide for any dedicated or would-be forager, with plenty of tips for finding 100 edibles and 75 recipes for enjoying them. Tama walks readers through common wild foods, describing the hidden pockets where anise hyssop grows or the best time of year to search for wild garlic. Eddy gives simple recipes for every find, including Cardamine Cress with Fennel and Orange Vinaigrette; Braised Beef with Onions and Dandelion; and Violets, Strawberries, and Creme Fraiche. With 25 botanical illustrations, 50 color photographs of foraged ingredients, and tons of field-tested know-how, Foraged Flavor will be an indespensable guide for cooking enthusiasts.