Purchase ‘They’re Cooked’

blackberries 2 recipes

They’re Cooked: Recipes to Combat Invasive Species

This beautiful cookbook from Institute for Applied Ecology contains 50 recipes from leading edge chefs, foragers and foodies! Learn about each invasive specie, enjoy beautiful photos, and prepare delectable cuisine featuring: Asian carp, bullfrog, red swamp crayfish, dandelion, garlic mustard, Himalayan blackberry, house sparrow, Japanese knotweed, kudzu, nutria, purple varnish clams, sheep sorrel, starling, wild boar, and wild turkey.

©2014 Institute for Applied Ecology. Written by Corinne M. Duncan, co-created with Melanie Gisler and Tamara S. Mullen. 117 pages.

Purchase this amazing treasure trove of wildly unique dishes today! (Price: $25)

sorrel salmon puffs icon
Sorrel Smoked Salmon Puffs, recipe courtesy of Chef Matt Bennett, Sybaris Bistro; and photo courtesy of Institute for Applied Ecology and Jodi Herrling
wild boar kabobs 450
Wild Boar Kabobs, recipe and photo courtesy of Chef Rick Browne
peppers
Crayfish Stuffed Piquillo Peppers, recipe courtesy of Chef Matt Bennett, Sybaris, Bistro; and photo courtesy of Institute for Applied Ecology and Jodi Herrling
kudzu jelly 2 molly marland
Kudzu Blossom Jelly, recipe and photo courtesy of Mary Marland

 

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