Description
| Product ID: | 9781603589482 |
| Product Form: | Hardback |
| Country of Manufacture: | US |
| Title: | The Forager Chef's Book of Flora |
| Subtitle: | Recipes and Techniques for Edible Plants from Garden, Field, and Forest |
| Authors: | Author: Alan Bergo |
| Page Count: | 288 |
| Subjects: | Health and wholefood cookery, Health & wholefood cookery, Cookery / food by ingredient, Trees, wildflowers and plants: general interest, Cookery by ingredient, Trees, wildflowers & plants, Holidays & seasonal interest |
| Description: | Select Guide Rating There's magic afoot! Edible green growing things we'd mistaken for weeds; everyday vegetables capable of far more than we'd give them credit for; and a most companionable, knowledgeable, and encouraging guide to help us see, cook, taste, and delight in it all. Lori De Mori, coauthor of TowpathThe book will serve the professional chef and home cook in equal measure. It is mind expanding, experimental and utilizes a magnificent diversity of plants. Ben MacKinnon, founder and co-director, E5 BakehouseFrom root to flower - and featuring 180 recipes and over 230 of the author's own beautiful photographs - explore the edible plants we find all around us with the Forager Chef Alan Bergo as he breaks new culinary ground!In The Forager Chef's Book of Flora you'll find the exotic to the familiar-from Stinging Nettle Soup to Spruce Tip Panna Cotta to Heirloom Tomato and Purslane Panzanella - with Chef Bergo's unique blend of easy-to-follow instruction and out-of-this-world inspiration. Over the past fifteen years, chef Alan Bergo has become one of the most exciting and resourceful culinary voices, with millions seeking his guidance through his wildly popular website and video tutorials. Bergo's inventive culinary style is defined by his encyclopedic curiosity and his abiding, root-to-flower passion for both wild and cultivated plants. The Forager Chef's Book of Flora 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 aubergine. As a society, we've forgotten this type of old-school knowledge, including many brilliant culinary techniques that were born 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. The Forager Chef's Book of Flora invites wild food to the table with creative, low-stress recipes using plants that can be found outside one's front door. Foreword Reviews There’s magic afoot! Edible green growing things we’d mistaken for weeds; everyday vegetables capable of far more than we’d give them credit for; and a most companionable, knowledgeable, and encouraging guide to help us see, cook, taste, and delight in it all. Lori De Mori, coauthor of Towpath The book will serve the professional chef and home cook in equal measure. It is mind expanding, experimental and utilizes a magnificent diversity of plants. Ben MacKinnon, founder and co-director, E5 Bakehouse From root to flower – and featuring 180 recipes and over 230 of the author’s own beautiful photographs – explore the edible plants we find all around us with the Forager Chef Alan Bergo as he breaks new culinary ground! In The Forager Chef’s Book of Flora you’ll find the exotic to the familiar—from Stinging Nettle Soup to Spruce Tip Panna Cotta to Heirloom Tomato and Purslane Panzanella – with Chef Bergo’s unique blend of easy-to-follow instruction and out-of-this-world inspiration. Over the past fifteen years, chef Alan Bergo has become one of the most exciting and resourceful culinary voices, with millions seeking his guidance through his wildly popular website and video tutorials. Bergo’s inventive culinary style is defined by his encyclopedic curiosity and his abiding, root-to-flower passion for both wild and cultivated plants. The Forager Chef’s Book of Flora 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 aubergine. As a society, we’ve forgotten this type of old-school knowledge, including many brilliant culinary techniques that were born 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. The Forager Chef’s Book of Flora invites wild food to the table with creative, low-stress recipes using plants that can be found outside one’s front door. Foreword Reviews |
| Imprint Name: | Chelsea Green Publishing Co |
| Publisher Name: | Chelsea Green Publishing Co |
| Country of Publication: | GB |
| Publishing Date: | 2021-09-23 |
