Forager Chef's Book of Flora, The: Recipes and Techniques for Edible Plants from Garden, Field, and Forest

This practical book from a former restaurant chef demonstrates the versatility of a wide range of plants, from familiar vegetables to those we might overlook in a stroll across a meadow or a hike in the forest.

Imagine making dumplings from a mix of spring greens and ramps. Or, taking inspiration from , infusing a tomato sauce with a few of the leaves from the plant. How about making a kimchi from abundant hosta shoots, dressing milkweed-colored pasta with fresh milkweed buds, or replacing Szechuan pepper with the berries of the native prickly ash plant?

Acorn grits, capers made from a variety of wildflower buds, even a key lime pie flavored with spruce buds. As we said, versatile indeed.

Hardcover. Color photographs throughout.