Rooted Kitchen is a tutorial guide to foraging and reconnecting with nature including recipes developed and curated by Ashley Rodriguez. Released 5th March 2024 by Penguin Random House on their 10 Speed Press imprint, it's 272 pages and available in paperback format.
The author writes passionately and engagingly about foraging, love of environment, and the importance of stewardship of our precious vulnerable planet. The book is written clearly in layman's language and is easily
accessible for the average reader. It's arranged logically with recipes collected in seasonal chapter. The author
also cautions against over-harvesting, a vitally necessary reminder
everyone needs to hear.
The recipes showcase forage-able ingredients. They're arranged by season: Spring - Summer - Fall - Winter. Recipe ingredients are in bullet lists with imperial (American) units, followed by step by step preparation and presentation instructions. Many of these recipes are *fancy* and would be right at home at a trendy local-sourced foodie restaurant. They're gorgeously styled and presented; some of them are breathtaking (pea and nettle butter toast with pickled shallots and mint is beautiful and appetizing). There are many meatless and vegan friendly dishes included, but not all are.
This is definitely one for dedicated foodies. It's a lovely book and would make a superlative choice for public library acquisition, gift giving, and home reference. Some of the ingredients take a while (days) to prepare, so this is definitely not a "have dinner on the table in 30 minutes" type book. Slow, meditative food, well prepared.
Four and a half stars.
Disclosure: I received an ARC at no cost from the author/publisher for review purposes.
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