Bark Cuisine
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| Infos : | 160 pages |
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Delicacies from Tree and Shrub Bark
A treasure trove of unique delicacies! Old sayings tell of how the bark of trees and shrubs was once used as filling emergency food, as a flour substitute and as a source of energy. The inner bark contains valuable minerals and vitamins: what was once famine food is a nutritious delicacy for us today.
In this book, the two authors, herbal educator Eunike Grahofer and cook Denise Jacqueline Grahofer, lovingly combine ancient knowledge with modern, mindful cooking. Following the traditional sacred number, the bark of 9 native trees is explained with its flavour, harvesting times, folk knowledge, old sayings and recipes.
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Denise Grahofer
Denise Jacqueline Grahofer lives in the Waldviertel, Austria. After school she attended the art branch of the BORG Krems and then trained as a cook. From early childhood she accompanied her mother, the herbal educator Eunike Grahofer, as she talked with older people about their life knowledge, recipes and plant lore, documented and published it. This sparked her interest in history and her love of learning recipes and cooking knowledge directly from older generations, who conjure delicious dishes from a few simple ingredients. She brings this treasure of knowledge into modern cooking with great sensitivity.