The forager chef's book of flora : recipes and techniques for edible plants from garden, field, and forest / Alan Bergo.
- 0 of 1 copy available at LARL/NWRL Consortium.
- 0 of 1 copy available at Lake Agassiz Regional Library. (Show preferred library)
0 current holds with 1 total copy.
|Location||Call Number / Copy Notes||Barcode||Shelving Location||Status||Due Date|
|McIntosh Public Library||641.65 BER (Text)||33500013421003||New||Checked out||08/12/2021|
- ISBN: 9781603589482
- ISBN: 1603589481
- Physical Description: pages cm
- Publisher: White River Junction, Vermont : Chelsea Green Publishing, 
|Formatted Contents Note:||
Verdant greens bitter and sweet -- Abundant vegetables wild and tame -- Herbs, flowers, and alliums -- Nourishing nuts, grains, and starches.
"The Forager Chef's Guide to Flora explores some of the most exciting ingredients available today-but more importantly, it gives home cooks and chefs alike a whole new way of seeing and thinking about all vegetable ingredients-by looking at them through a trained forager's eyes. Over the past fifteen years, Minnesota chef Alan Bergo has become one of the nation's most exciting and resourceful chefs. Watching wild plants grow and searching for new edible parts of familiar plants transformed his culinary style, similar to how the nose-to-tail movement affected the way chefs consider animals. Now when Bergo sees squash in the garden, instead of waiting for them to ripen, he harvests some while they are still green, and the shoots, flowers, and young greens too. In The Forager Chef's Guide to Flora, Bergo shows how understanding the properties of leaves, stems, roots, and flowers can inform how you prepare something exotic-like the head of an immature sunflower-as well as more common vegetables like broccoli stems 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. Featuring over 200 recipes, from Seared Hosta Shoots to Raw Turnips with Acorn Oil, Friulian Sautéed Wild Greens to Crisp Fiddlehead Pickles, The Forager Chef's Guide to Flora will unlock new flavors from familiar favorites, and make familiar favorites out of the abundant landscape around you"-- Provided by publisher.
- Booklist Reviews : Booklist Reviews 2021 May #2
With widespread monoculture and a binary division of plants into either useful or weeds, the selection of vegetables most Americans regularly eat is artificially limited. Chef and foraging enthusiast Bergo argues that we need only open our minds to other possibilities and a whole world of new (but actually old) options will become available. Four categories form the organization here: verdant, abundant, aromatic, and nourishing. Each contains general information about preparation methods, along with recipes for specific dishes and photo examples of commonly used plants in that category. Common and scientific names are provided for each plant mentioned, and readers are encouraged to use what they learn about cooking wild plants to expand their options when preparing more commonly used vegetables. Gardeners may find new uses for plants often reserved solely for pollinators (milkweed, sunflower heads) or relegated to the compost heap (lamb's quarters, dame's rocket). Bergo stresses that this book is a culinary one and that for safety it should be supplemented with others by experts in the fields of foraging and plant identification. Copyright 2021 Booklist Reviews.
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