Book | Foraging in Oklahoma
• Print Length: 133 Pages
• Author: Chef Andrew Black
• Editor: Steve Lackmeyer
• Photographer: J.D. Merryweather
When Andrew Black arrived in OKC as the Executive Chef of the Skirvin Hotel, he immediately began to explore local sources for fresh ingredients.
This book is the story of a series of trips he took to visit farms, ranches, and bakeries in search of the best locally produced foods for his kitchen.
Along the way, he met a fascinating group of farmers and gardeners that have become his friends.
This book also contains many personal recipes of Chef Black.