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Recipes and Techniques for Edible Plants from Garden , Field , and Forest
Alan Bergo
hardback
$ 34.95
Alan Bergo is the 2022 James Beard Foundation Award Winner for Instructional Visual Media*As Seen on NBC’sThe Today Show!*Alan is now a chef on HULU ’s new series “ Chef vs. Wild”!“With a Passion of Christ for bringing a taste of the state of nature to the table , [ Bergo ’s ] inspiration for experimentation shows in his inventive dishes create around ingredient find in his own backyard . ”—TastemadeFrom tooth root to bloom — and featuring 180 formula and over 230 of the generator ’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 !
InThe Forager Chef ’s Book of Florayou’ll discover the exotic to the intimate — from Ramp Leaf Dumplings to Spruce Tip Panna Cotta to Crisp Fiddlehead Pickles — with Chef Bergo ’s unique blend of easy - to - follow teaching and out - of - this - world inspiration .
Over the past fifteen years , Minnesota chef Alan Bergo has become one of America ’s most exciting and resourceful culinary voices , with millions seeking his guidance through his wildly pop website and video tutorial .
Bergo ’s inventive culinary style is defined by his encyclopedic curiosity , and his abiding , root - to - flush warmth for both angry and polite plant . Instead of waiting for fall squash to ripen , Bergo thirstily glean their early shoot , flowers , and youthful Green — occupy a holistic plan of attack to cook with all parts of the flora , and discover extraordinary new flavors and textures along the style . The Forager Chef ’s Book of Florademonstrates how realise the different properties and growing phase angle of ascendant , stem turn , leaves , and source can inform your training of something like the header of an immature helianthus — as well as the lesser - used role of common vegetable , like broccoli or eggplant . As a society , we ’ve forgotten this type of old - school knowledge , including many brilliant culinary technique that were have of thrift and necessary . For our own sake , and that of our planet , it ’s time we remembered . And in the cognitive process , we can unlock unexampled flavors from the abundant landscape around us . “[An ] fantabulous debut . . . . Advocating that plants are edible in their entireness is one thing , but this [ book ] delivers the scrumptious means to shew it . ”—Publishers Weekly“Alan Bergo was foraging in the Midwest way before it was voguish . ”—OutsideMagazine“In this remarkable new cookery book , Bergo provides stories , photographs and inventive recipes . ”—Star Tribune
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