{"product_id":"the-forager-chefs-book-of-flora-recipes-and-techniques-for-edible-plants-from-garden-field-and-forest","title":"The Forager Chef's Book of Flora: Recipes and Techniques for Edible Plants from Garden, Field, and Forest","description":"\u003cb\u003eExplore edible plants from the exotic to the familiar with the Forager Chef, including 180 recipes and 230 of the author's own beautiful photographs \u003c\/b\u003e\u003cp\u003e\u003c\/p\u003e\"Follow his guidance from the rediscovered culinary amusement park that surrounds you all the way to your kitchen.\"--Sam Thayer, author of \u003ci\u003eThe Forager's Harvest, Nature's Garden\u003c\/i\u003e, and \u003ci\u003eIncredible Wild Edibles \u003c\/i\u003e \u003cp\u003e\u003c\/p\u003eMinnesota chef Alan Bergo--the Forager Chef--has become one of America's most exciting and resourceful culinary voices, with millions seeking his guidance online. Bergo's holistic approach is to cook with all parts of the plant--his inventive culinary style is defined by his encyclopedic curiosity and his abiding, root-to-flower passion for both wild and cultivated plants. \u003cbr\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003eIn this excellent, informative guide, Bergo 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 eggplant. Includes sections on: \u003cp\u003e\u003c\/p\u003e- Greens, bitter and sweet \u003cbr\u003e- Vegetables, wild and tame \u003cbr\u003e- Herbs, flowers, and alliums\u003cbr\u003e- Nuts, grains, and starches \u003cp\u003e\u003c\/p\u003e\u003ci\u003eThe Forager Chef's Book of Flora \u003c\/i\u003econtains valuable 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. And in the process, we can unlock new flavors from the abundant landscape around us. \u003cbr\u003e\u003cb\u003e\u003cbr\u003eAlan Bergo is the 2022 James Beard Foundation Award Winner for Instructional Visual Media \u003c\/b\u003e\u003cp\u003e\u003c\/p\u003e*As Seen on NBC's \u003ci\u003eThe Today Show\u003c\/i\u003e!\u003cdiv style=\"display:none\"\u003eISBN-10: 1603589481\u003cbr\u003eISBN-13: 9781603589482\u003cbr\u003eAuthor: Bergo, Alan\u003cbr\u003ePublisher: Chelsea Green Publishing Company\u003cbr\u003e\n\u003c\/div\u003e","brand":"Chelsea Green Publishing Company","offers":[{"title":"Hardcover (Dec 2020)","offer_id":46080841711813,"sku":"9781603589482","price":34.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/6414\/2533\/files\/9781603589482.jpg?v=1776040731","url":"https:\/\/www.inveni.store\/products\/the-forager-chefs-book-of-flora-recipes-and-techniques-for-edible-plants-from-garden-field-and-forest","provider":"Inveni","version":"1.0","type":"link"}