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By: Alan Bergo
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!
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!
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