“In this remarkable new cookbook, Bergo provides stories, photographs and inventive recipes.”―Star Tribune
“With a passion for bringing a taste of the wild to the table, inspiration for experimentation shows in his inventive dishes created around ingredients found in his own backyard.”―Tastemade
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!
“ excellent debut. . . . Advocating that plants are edible in their entirety is one thing, but this delivers the delectable means to prove it.”―Publishers Weekly
“Alan Bergo was foraging in the Midwest way before it was trendy.”―Outside Magazine