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The Forager Chef’s Book of Flora

2022 James Beard Foundation Award Winner Alan Bergo, featured on NBC’s The Today Show and HULU’s “Chef vs. Wild,” invites you to explore the edible landscape through “The Forager Chef’s Book of Flora.

” With 180 recipes and over 230 stunning photographs, this book is a gateway to the untapped flavors found in nature.

A Culinary Exploration

From Ramp Leaf Dumplings to Spruce Tip Panna Cotta, Bergo’s inventive dishes showcase the richness of wild and cultivated plants. Discover how to use the whole plant, including often overlooked parts like early shoots, flowers, and young greens.

Beyond Traditional Ingredients

Bergo’s holistic approach opens up a world of new textures and flavors.

Learn to cook with the head of an immature sunflower, broccoli stems, or the seeds of eggplant. This book is about reclaiming forgotten knowledge and techniques, transforming how we see and utilize plants.

Root to Flower Cooking

“The Forager Chef’s Book of Flora” isn’t just a cookbook; it’s a manifesto for sustainable, curious, and explorative cooking. It’s about understanding the lifecycle of plants and unlocking their full culinary potential.

For Every Adventurous Cook

Whether you’re an experienced forager or new to the concept, this book will inspire you with its blend of instruction and innovation. Bergo’s guidance makes foraging and cooking accessible to all, turning the world around us into an endless source of inspiration.

Praise from the Critics

Publishers Weekly celebrates it as an excellent debut, while Outside Magazine and Star Tribune recognize Bergo’s pioneering role in popularizing foraging.

“The Forager Chef’s Book of Flora” by Alan Bergo is more than a cookbook; it’s a journey into the heart of nature’s pantry. Unleash your culinary creativity and learn to see the edible world in a whole new light.

Author: Alan Bergo

Publisher: Chelsea Green Publishing

ISBN: 9781603589482

Pages: 288  

Country: UK  

Language: English  

Dimension: 7 x 10 inch