The Forager Chef's Book of Flora 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 aubergine. As a society, we've forgotten this type of old-school knowledge, including many brilliant culinary techniques that were born 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 flavours from the abundant landscape around us. The Forager Chef's Book of Flora invites wild food to the table with creative, low-stress recipes using plants that can be found outside one's front door. Foreword Reviews
18.5 x 26 x 2 cm