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

Explore edible plants from the exotic to the familiar with the Forager Chef, including 180 recipes and 230 of the author's own beautiful photographs

"Follow his guidance from the rediscovered culinary amusement park that surrounds you all the way to your kitchen."--Sam Thayer, author of The Forager's Harvest, Nature's Garden, and Incredible Wild Edibles

Minnesota chef Alan Bergo--the Forager Chef--has become one of America's most exciting and resourceful culinary voices, with millions seeking his guidance online. Bergo's holistic approach is to cook with all parts of the plant--his inventive culinary style is defined by his encyclopedic curiosity and his abiding, root-to-flower passion for both wild and cultivated plants.

In this excellent, informative guide, Bergo demonstrates how understanding the different properties and growing phases of roots, stems, leaves, and seeds can inform your preparation of something like the head of an immature sunflower--as well as the lesser-used parts of common vegetables, like broccoli or eggplant. Includes sections on:

- Greens, bitter and sweet
- Vegetables, wild and tame
- Herbs, flowers, and alliums
- Nuts, grains, and starches

The Forager Chef's Book of Flora contains valuable old-school knowledge, including many brilliant culinary techniques that were borne of thrift and necessity. For our own sake, and that of our planet, it's time we remembered. And in the process, we can unlock new flavors from the abundant landscape around us.

Alan Bergo is the 2022 James Beard Foundation Award Winner for Instructional Visual Media

*As Seen on NBC's The Today Show!

Author: Alan Bergo
Publisher: Chelsea Green Publishing Company
Published: 12/22/2020
Pages: 288
Binding Type: Hardcover
Weight: 2.02lbs
Size: 10.10h x 7.00w x 0.90d
ISBN: 9781603589482


Award: Foreword INDIES Book of the Year Awards - Bronze Medal Winner


Review Citation(s):
Publishers Weekly 05/03/2021
Booklist 05/15/2021 pg. 10
Foreword 06/26/2021

About the Author
Chef Alan Bergo is one of America's leading culinary authorities on mushroom hunting and foraging. A veteran of the restaurant industry, he spent nearly two decades as a professional chef specializing in local and wild foods at St. Paul's fabled Heartland Restaurant, The Salt Cellar, and Lucia's Restaurant in Minneapolis. He's best known for his blogs, recipes, and photography, all featured at his site, foragerchef.com--the web's largest resource on wild-mushroom cookery. In 2022, Bergo was the James Beard Foundation Award Winner for Instructional Visual Media for his work on The Wild Harvest with Alan Bergo.