The French Laundry Cookbook
Exploring the great outdoors with master forager Connie Green is a bit like watching a movie while wearing 3-D glasses—suddenly, there’s so much more to see. What once was an ordinary pine tree becomes a source for piñon nuts, plucked from pods inside the cones. A trailside gulch is suddenly alive with miner’s lettuce and watercress. And for seekers like Green, who has spent 30 years combing the woods for wild edibles, the grand prizes—porcini, black trumpets, and chanterelle mushrooms—reveal themselves in the same secret spots year after year.