Identify foragable foods in your own backyard to create simple, rustic recipes from the bounty of the coast, forest, and urban spaces up and down the West Coast. Featuring more than 100 recipes and chock-full of lush photography, this cookbook shows you what to do with the delicious foodstuffs you can dig, snip, or catch anywhere from Alaska to Northern California, then put it all together in homecooked meals best shared with friends and gorgeous sunset views or cooked in the wild over a campfire. Recipes include: Morels, Asparagus, Fava Beans, and Fiddlehead Ferns with Burrata, Black Truffle Pot de Crème with Preserved Sakura Cherry Blossoms, Fire-Roasted Butter Clams with Seaweed Gremolata, Spruce Tip and Juniper Berry Sockeye Salmon Gravlax, Chilled Huckleberries with Campfire Caramel and Seaweed Salt. Reimagine your cooking and unlock new flavours from the abundance that surrounds us.
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Product Details
Weight: 765g
Dimensions: 185 x 216mm
Publication Date: 09 Apr 2024
Publisher: Blue Star Press
Publication City/Country: United States
Language: English
ISBN13: 9781632174864
About Maria Finn
MARIA FINN is an author chef and maker who lives on a houseboat in Sausalito California with her truffle dog two tabby cats and a native oyster garden. She creates food art and storytelling experiences inspired by ecosystems like kelp forests and redwood watersheds; her work explores themes like love awe desire and grief in regard to our relationship with the natural world. She founded Flora & Fungi Adventures where she hosts wild food-centric adventures in California all the way north to Alaska. Visit her at MariaFinn.com.MARLA AUFMUTH has been telling stories through her lens for twenty years. A California native she brings a quirky honest aesthetic to capture a rich bold documentary view. Marla is also an avid gardener with a passion for capturing natures ebb and flow through her photography. You can often find Marla wildcrafting dandelion wine harvesting Pacific seaweed or preserving plum chutney. Visit her at MarlaAufmuth.com.