“This is a beautiful tribute to so many of my favorite vegetables, fruits, and herbs; and Michelle McKenzie knows exactly how to treat them—with curiosity, love, and respect. We should all learn from her inspired example by reading and cooking from this book.”

“Thorny thistles, overlooked leaves, weeds, and seeds have found an ardent champion in Michelle McKenzie. Dandelion & Quince is a loving paean to the unsung and unexpected, showing us that in the kitchen, as in life, astonishing beauty and flavor are often hidden in plain sight.”

“Finally! A collection of delicious recipes and useful tips that celebrates so many of my favorite, less appreciated vegetables. Michelle gives us reason to experiment, to explore, and to engage—exactly what you need to discover interesting ingredients, cook great food, and meet diverse people, creating a stronger community along the way.”

“To introduce a new ingredient into your kitchen you need information on where and how it is grown, instruction on how best to cook with it, and inspiration to make you want to take the plunge. Whether it be fava leaves, sunchokes, purslane, or pomegranates, under Michelle McKenzie’s superb guidance you can now add them to your larder and enhance your recipe repertoire.”

“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. I’m in love or at least infatuated.”