"This is a beautiful tribute to so many of my favorite vegetables, fruits, and herbs; and Michelle McKenzie knows exactly how to treat to them—with curiosity, love, and respect. We should all learn from her inspired example by reading and cooking from this book.—Alice Waters, Owner, Chez Panisse Restaurant and Founder, Edible Schoolyard Project
“Thorny thistles, overlooked leaves, weeds, and seeds have found an ardent champion in Michelle McKenzie. Dandelion & Quince is a loving paean of the unsung and unexpected, showing us that in the kitchen, as in life, astonishing beauty and flavor are often hidden in plain sight.”—Samin Nosrat, author of Salt, Fat, Acid, Heat
“I can’t remember the last time a cookbook culinarily colonized me the way Dandelion & Quince has. Quinces were in season when I received the book, and I rushed, per Michelle McKenzie’s direction, to fill a bowl with them. At first spring I’ll make her recipe for Whole Roasted Fish Stuffed with Green Garlic, Rosemary, and Lemon, and her Eggs Baked with Dandelion and Cream. I’m in love or at least infatuated.”—Tamar Adler, columnist for the New York Times, contributor to Vogue magazine, and author of An Everlasting Meal