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Forage & Feast by Chrissy Tracey
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Forage & Feast

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Forage & Feast by Chrissy Tracey
Hardcover $32.50
Apr 09, 2024 | ISBN 9781984862242

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  • Apr 09, 2024 | ISBN 9781984862242

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Praise

“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 first book that embodies a commonsense, simple, and joyful approach to foraging and cooking—rather than being overly academic. Having eaten Chrissy’s 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. I’ll have the Lobster Mushroom Rolls, Purslane Bruschetta, and a slice of Beach Plum Torte, please.”—Alan Bergo, James Beard Award–winning chef and author, winner of Hulu’s Chefs vs. Wild, and owner of foragerchefdotcom

“When you start to appreciate nature’s 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 Tracey’s book Forage & Feast brilliantly embraces this fact. Not only is this publication packed with fantastic information about wild food, but it’s stunningly beautiful and completely delicious.”—René 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 Tracey’s Forage & Feast is a joy to read. Her engagement with nature is contagious and her recipes genuine and personal.”—Jacques Pépin, television personality, cookbook author, and culinary educator

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