Tama Matsuoka Wong

This is an interesting collaboration between a New Jersey wild foods forager and a premiere NYC chef. Wong began dragging bags of foraged materials into the city and sitting down with chef, Eddie Leroux, at the restaurant Daniel. They tasted and talked about her crops, determining when they were at their peak in flavor interest, and creating a whole year-round menu of fascinatingly simple but high-end foods. This book is the end product. Well done!!