"Foraging isn’t just an act—it’s a desire to have a more personal, meaningful and gratifying relationship with our food." –Alan Bergo

If you’ve ever found yourself thinking there are no new flavors to be tasted, give yourself the gift of surprise, in the form of a cookbook that’s also a guide to wild plant cooking. Chef Alan Bergo also shows you how to apply a forager chef’s approaches to cooking the things you usually get at the grocery store: a nice bonus!


  • If your first, last and or perhaps only thought is, “I guess I can just saute this stuff,” prepare for a whole new avenue of cooking to open before you. 
  • The Forager Chef’s Book of Flora: Recipes and Techniques for Edible Plants from Garden, Field and Forest is like taking a course from an expert forager and inventive chef.
  • By chef and forager Alan Bergo, whose work has inspired people all over the world to find and celebrate the edible plants that are all around us
  • Presented by Chelsea Green Publishing, a leading publisher of books on the politics and practice of sustainable living since 1984
  • 7” x 0.75” x 10” and 288 pages