Rustic Recipes Inspired by Forest, Field, and FarmBook - 2016
--The New York Times
Savor is a stunning cookbook that celebrates rustic good food made from natural ingredients.
Experiencing the bounty of nature is one of life's great joys: foraging, gardening, fishing, and, ultimately, cooking casual meals, whether indoors or outside over an open fire. From her home in the mountains of Aspen, Colorado, Ilona Oppenheim devises recipes that make the best use of the abundance of her surroundings: foraged mushrooms and berries, fresh-caught fish, pasture-raised dairy, and home-milled flours. Oppenheim's recipes rely on quality ingredients and simple cooking techniques to make nutritious, family-centric dishes, including Kale and Feta Quiche, Ricotta and Roasted Fig Bruschetta, Vegetable Soup with Mini Meatballs, Porcini Fettuccine, Tomato Tart, Oatmeal Baked Apples, and Pear Crisp, among others. Many of these recipes call for only a handful of ingredients and require very few steps, resulting in dishes that are easy to make and fresh, wholesome, and delicious too.
This romantic and delicious portrayal of living in harmony with nature will appeal to gardeners, gatherers, foragers, and home cooks but will also transport the armchair reader straight to the forest. The natural beauty of mountains, valleys, streams, and vast swaths of land jumps out from these stunning pages.
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Growing up there was always this one alley nearby that had that largest raspberry bush and it produced the most wonderful raspberries in summertime. My friend and I would grab plastic bags from home and fill them to the brim. After washing them we’d eat them raw, make a simple jam out of them, or freeze them up. This was all before we really knew what we were doing. (more)