Forager Chef's Book of Flora: Recipes and Techniques for Edible Plants from Garden, Field, and Forest

The Forager Chef Alan Bergo's book "The Forager Chef's Book of Flora" is a guide to identifying, cooking, and enjoying edible green growing things. It features 180 recipes and over 230 of the author's own beautiful photographs, and demonstrates how understanding the different properties and growing phases of roots, stems, leaves, and seeds can inform preparation of dishes like sunflower heads and lesser-used parts of common vegetables. The book encourages wild food to the table with creative, low-stress recipes using plants that can be found outside one's front door.

Format: Hardback
Length: 288 pages
Publication date: 29 July 2021
Publisher: Chelsea Green Publishing Co

Discover the enchantment of edible green growth that we often mistake for weeds! Ordinary vegetables possess remarkable capabilities that we underestimate, waiting to be explored and savored. Alongside a most companionable, knowledgeable, and encouraging guide, embark on a journey to unveil the hidden wonders of these culinary treasures.

Lori De Mori, coauthor of "Towpath," has crafted a masterpiece that caters to both professional chefs and home cooks alike. This book is a testament to the boundless imagination and experimental spirit of the author, utilizing a magnificent diversity of plants. Prepare to have your mind expanded as you delve into the world of culinary exploration.

Ben MacKinnon, founder and co-director of E5 Bakehouse, praises the book as a true treasure. It is not only mind-expanding but also experimental, pushing the boundaries of what we thought was possible with these edible plants. With over 180 recipes and stunning photographs by the author, "The Forager Chef's Book of Flora" takes you on a captivating journey from root to flower.

Explore the edible plants that surround us with Chef Alan Bergo, as he breaks new culinary ground in "The Forager Chef's Book of Flora." From the exotic to the familiar, this book showcases a remarkable array of recipes, including Stinging Nettle Soup, Spruce Tip Panna Cotta, and Heirloom Tomato and Purslane Panzanella. Chef Bergo's unique blend of easy-to-follow instruction and out-of-this-world inspiration will captivate your taste buds and ignite your culinary creativity.

Over the past fifteen years, Chef Alan Bergo has emerged as one of the most exciting and resourceful culinary voices, with millions seeking his guidance through his wildly popular website and video tutorials. His inventive culinary style is defined by his encyclopedic curiosity and his unwavering passion for both wild and cultivated plants.

"The Forager Chef's Book of Flora" is a testament to Chef Bergo's culinary expertise and his deep understanding of the properties and growing phases of roots, stems, leaves, and seeds. It demonstrates how this knowledge can inform your preparation of not only uncommon ingredients but also the lesser-used parts of common vegetables, such as broccoli or aubergine. As a society, we have forgotten this type of old-school knowledge, including many brilliant culinary techniques that were born of thrift and ingenuity.

In "The Forager Chef's Book of Flora," Chef Bergo invites you to rediscover the joy of cooking with nature's bounty. With his infectious enthusiasm and culinary wisdom, he will guide you on a journey that will tantalize your senses, expand your culinary horizons, and inspire you to create extraordinary dishes. So, grab your apron, gather your ingredients, and let the magic of edible green growth and everyday vegetables take center stage in your kitchen.

Weight: 928g
Dimension: 184 x 263 x 23 (mm)
ISBN-13: 9781603589482