The Forager Chef's Book of Flora
In The Forager Chef’s Book of Flora, you’ll find the exotic to the familiar―from Ramp Leaf Dumplings to Spruce Tip Panna Cotta to Crisp Fiddlehead Pickles―with Chef Bergo’s unique blend of easy-to-follow instruction 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 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. Instead of waiting for fall squash to ripen, Bergo eagerly harvests their early shoots, flowers, and young greens―taking a holistic approach to cooking with all parts of the plant and discovering extraordinary new flavors and textures along the way.
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 eggplant. As a society, we’ve forgotten this type of 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.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
In The Forager Chef’s Book of Flora, you’ll find the exotic to the familiar―from Ramp Leaf Dumplings to Spruce Tip Panna Cotta to Crisp Fiddlehead Pickles―with Chef Bergo’s unique blend of easy-to-follow instruction 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 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. Instead of waiting for fall squash to ripen, Bergo eagerly harvests their early shoots, flowers, and young greens―taking a holistic approach to cooking with all parts of the plant and discovering extraordinary new flavors and textures along the way.
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 eggplant. As a society, we’ve forgotten this type of 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.
