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The Forager Chef's Book of Flora - Recipes and Techniques for Edible Plants from Garden, Field, and Forest (Hardcover)
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The Forager Chef's Book of Flora - Recipes and Techniques for Edible Plants from Garden, Field, and Forest (Hardcover)
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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
General
Imprint: |
Chelsea Green Publishing Company
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Country of origin: |
United States |
Release date: |
September 2021 |
Authors: |
Alan Bergo
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Dimensions: |
254 x 178 x 20mm (L x W x T) |
Format: |
Hardcover
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Pages: |
288 |
ISBN-13: |
978-1-60358-948-2 |
Categories: |
Books
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LSN: |
1-60358-948-1 |
Barcode: |
9781603589482 |
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