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

Here is what the publisher tells us about this book: 

Explore the bounty of the natural world through delicious vegan dishes featuring foraged ingredients!

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)

Interwoven with stories from Chrissy's own foraging and culinary experiences and accompanied by lush photography, Forage & Feast is the perfect introduction to finding food in the natural world and turning it into something both beautiful and tasty.

Hardcover. Color photographs throughout.