Gourmet Dishes Crafted from Foraged Ingredients
The ingredients for unique and exciting recipes are waiting to be foraged from local forests. Adventurous cooks can try incredible meals with wild food ingredients such as berries, fennel, mustards, nettles, plantain, and watercress. With The Forager’s Gourmet Kitchen, readers can discover new flavors and forgotten foods that many chefs haven t tried before. Mia Wasilevich a professional chef and wild food educator provides extensive foraging how-tos to ensure readers select the correct wild ingredients and provides creative recipes that range from easy to advanced. With recipes such as Acorn Burgers, White Fir Beignets, Pine Smoked Mussels with Pine Mignonette, Watercress Granita and Nettle and Dandelion Chimichurri, there are options for meat eaters as well as vegans and vegetarians.
The Forager’s Gourmet Kitchen provides a new adventurous side to food that foodies, farmers, and nature lovers will not want to miss out on. With the help of Wasilevich, they can elevate their cooking and hone new skills.
This book includes 80 recipes and 80 photos.
Mia Wasilevich is a chef, forager and founder of Transitional Gastronomy. She creates pop-ups and events featuring local forages. She also teaches wild-food identification, food styling and culinary workshops. Mia has been a featured consultant on MasterChef and Top Chef. She has been in Los Angeles magazine’s “2015 Best of LA: Favorite Things” list as well as numerous other publications, including Time magazine and the Los Angeles Times.
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