The Story
Celebrate the pleasure of the wilderness (or even your backyard) with this approachable forage-to-kitchen cookbook featuring 110 recipes using foragable foods—from seaweed love to mushroom lust and everything in between.
Identify foragable foods in your own backyard to create simple, rustic recipes from the bounty of the coast, forest, and urban spaces up and down the West Coast.
Featuring more than 100 recipes and chock-full of lush photography, this cookbook shows you what to do with the delicious foodstuffs you can dig, snip, or catch anywhere from Alaska to Northern California, then put it all together in homecooked meals best shared with friends and gorgeous sunset views or cooked in the wild over a campfire.
Recipes include:
- Morels, Asparagus, Fava Beans, and Fiddlehead Ferns with Burrata
- Black Truffle Pot de Crème with Preserved Sakura Cherry Blossoms
- Fire-Roasted Butter Clams with Seaweed Gremolata
- Spruce Tip and Juniper Berry Sockeye Salmon Gravlax
- Chilled Huckleberries with Campfire Caramel and Seaweed Salt
Reimagine your cooking and unlock new flavors from the abundance that surrounds us.
Description
Celebrate the pleasure of the wilderness (or even your backyard) with this approachable forage-to-kitchen cookbook featuring 110 recipes using foragable foods—from seaweed love to mushroom lust and everything in between.
Identify foragable foods in your own backyard to create simple, rustic recipes from the bounty of the coast, forest, and urban spaces up and down the West Coast.
Featuring more than 100 recipes and chock-full of lush photography, this cookbook shows you what to do with the delicious foodstuffs you can dig, snip, or catch anywhere from Alaska to Northern California, then put it all together in homecooked meals best shared with friends and gorgeous sunset views or cooked in the wild over a campfire.
Recipes include:
- Morels, Asparagus, Fava Beans, and Fiddlehead Ferns with Burrata
- Black Truffle Pot de Crème with Preserved Sakura Cherry Blossoms
- Fire-Roasted Butter Clams with Seaweed Gremolata
- Spruce Tip and Juniper Berry Sockeye Salmon Gravlax
- Chilled Huckleberries with Campfire Caramel and Seaweed Salt
Reimagine your cooking and unlock new flavors from the abundance that surrounds us.
