The Forager Chef's Book of Flora

Más información sobre el libro

This guide explores exciting ingredients while offering a fresh perspective on vegetable ingredients through the eyes of a trained forager. Over the past fifteen years, Minnesota chef Alan Bergo has become a resourceful culinary figure, transforming his style by observing wild plants and discovering new edible parts of familiar ones. His approach parallels the nose-to-tail movement in how chefs view animals. For instance, Bergo harvests squash while still green, along with their shoots, flowers, and young greens. The guide emphasizes understanding the properties of leaves, stems, roots, and flowers, which can enhance the preparation of both exotic items, like immature sunflower heads, and common vegetables, such as broccoli stems and eggplant. Society has largely forgotten this old-school knowledge and many culinary techniques born of thrift and necessity. With over 200 recipes, including Seared Hosta Shoots, Raw Turnips with Acorn Oil, Friulian Sautéed Wild Greens, and Crisp Fiddlehead Pickles, this guide aims to unlock new flavors from familiar ingredients and encourage a deeper appreciation for the abundant landscape around us. It's a call to remember and embrace these culinary insights for our benefit and that of the planet.