Connie Green and Sarah Scott’s The Wild Table: Seasonal foraged food and recipes is the latest in a string of books capitalizing on the foraged (also called wild crafted) food movement. Just as the movement has evolved and matured, Green & Scott’s book is a step above all others.
While in America the “foraged” ingredient restaurant craze is exploding, the concept has been around as long as restaurants have existed in the rest of the world. The country most known for such food would certainly be Italy, which developed the Slow Foods movement, but slow food is not necessarily about wild, foraged foods. France certainly could argue its place in history, but so could many other countries full of chefs who head out on a crisp Autumn morn to gather the day’s new bolets. Although this is a new fad on the American restaurant scene, the practice is obviously not new.