Forage & Feast: Recipes for Bringing Mushrooms & Wild Plants to Your Table: A Cookbook

(Hardback)

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Explore the bounty of the natural world through 85 vegan recipes featuring foraged ingredients In Forage & Feast, experienced forager and chef Chrissy Traceytakes you on a journey to discover and collect plants and fungi. Use the identification guides and nature photographs to help you forage, then cook your way through fall, winter, spring, and summer with recipes featuring the wild ingredients. 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 golden chanterelles and sweet pawpaws, Chrissy shows you how to transform nature's treasures into vegan recipes everyone will love. 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) Interwoven with stories from Chrissy's own foraging and culinary experiences and accompanied by lush photography,Forage & Feastis the perfect introduction to finding food in the natural world and turning it into something both beautiful and tasty.

Reviews

Chrissy inspires me to look past my normal cooking staples and to open my eyes to what the earth is providing right in our backyard!Christian Petroni, chef and restaurateur

Forage & Feast is the rst book that embodies a commonsense, simple, and joyful approach to foraging and cookingrather than being overly academic. Having eaten Chrissys amazing food, anyone who gets this book is in store for an enlightening and delicious journey.Michel Nischan, chef, author, and food-equity advocate

Like Chrissy herself, this book is fun and good to have around. Chrissy takes us on an insightful journey of foraging and cooking through the seasons. Helpful tips and inspirations from the forest to the kitchen.Brad Leone, New York Times bestselling author and video creator

A fun, creative blend of easily accessible wild foods perfect for the budding forager. Ill have the Lobster Mushroom Rolls, Purslane Bruschetta, and a slice of Beach Plum Torte, please.Alan Bergo, James Beard Awardwinning chef and author, winner of Hulus Chefs vs. Wild, and owner of foragerchefdotcom

When you start to appreciate natures bounty in the form of wild food, a transformation occurs. Walks in the woods shift from mere daydreaming to purposeful exploration, like hunting for hidden treasures just below a few leaves on the forest floor.Foraging and being inspired by nature are foundational tenants to who we are as humans, and Chrissy Traceys book Forage & Feast brilliantly embraces this fact. Not only is this publication packed with fantastic information about wild food, but its stunningly beautiful and completely delicious.Ren Redzepi, chef and co-owner of Noma

I remember foraging for wild mushrooms with my brothers and father when I was six years old. Foraging was and still is part of my life. From meadow mushrooms to chanterelle, from wild asparagus to beach roses for candied petals and rose hip jelly. That communion with nature is a ritual embedded in the seasons; spring is always celebrated with a dandelion salad with garlic, hard cooked eggs, and croutons. Well written, engaging, informative, and original, Chrissy Traceys Forage & Feast is a joy to read. Her engagement with nature is contagious and her recipes genuine and personal.Jacques Ppin, television personality, cookbook author, and culinary educator

Author Bio

Chrissy Tracey is a first-generation Jamaican American vegan chef, artist, forager, YouTuber, and entrepreneur in the food and wellness space. She is the first vegan chef to be featured on Bon Appetit's Test Kitchen YouTube series and has been featured in the magazine. Her recipes and work have been featured in Epicurious, Farm Sanctuary Magazine, Veg News, and the Vegan Review. She has also been showcased on the BonAppetitFood People podcast and NPR's Seasoned. Tracey was listed in Connecticut Magazine's 40 Under 40 and made a name for herself while working as a vegan pizza chef in New Haven, a city known all over the world for its pizza. She currently runs a Connecticut-based catering company that specializes in curating unique plant-based culinary events.