In Forage & Feast, experienced forager and chef Chrissy Tracey takes you on a journey through the four seasons to discover and collect plants and fungi. Each of the four sections—Fall, Winter, Spring, and Summer—focuses on seasonally available foraged ingredients and features detailed guides to identifying them as well as photographs of their natural habitat. No matter where you live, you'll be able to find recipe inspiration and universally useful foraging advice. From urban magnolia blooms and easy-to-find dandelions to forest floor King Bolete mushrooms and sweet pawpaws, she shows you how to transform these wild ingredients into fresh and inviting vegan recipes. Discover mouthwatering dishes like:
- Morel "Fried Chicken" Bites with Dandelion Hot Honey (Spring)
- Pulled Jackfruit Sliders with Blackberry Barbecue Sauce (Summer)
- Crabapple Crisp (Fall)
- Shagbark Hickory Ice Cream (Winter)
- Hardcover
- 272 Pages