Overview

A revised and expanded edition of the popular Pacific Northwest foraging cookbook from Deerholme Farm on Vancouver Island. The Deerholme Foraging Cookbook is an exploration of the wild foods found in the Pacific Northwest. Award-winning chef and author Bill Jones's recipes feature local mushrooms, edible plants, sea vegetables, and shellfish. The product of over twenty years of research and professional cooking with foraged foods, the book serves as an introduction to the world of wild food and contains identification and sourcing information, harvesting and preparation tips, and more than 100 delicious recipes featuring wild foods. The recipe list includes techniques for preserving food and covers basic pantry preparations, appetizers, soups, salads, and desserts, as well as meat, seafood, and vegetable dishes. Linking to traditional uses for wild foods and future possibilities for our diet and wellbeing, as well as enhancing our appreciation of the environment around us, The Deerholme Foraging Cookbook is richly enhanced by the author's photography of wild foods and dishes, and his own foraging stories. The recipes are global in influence and use simple techniques woven together with expert knowledge to create delicious, wholesome homemade food.

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9781771514378

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Reviews

"Praise for the First Edition ""It's rare to find an expert forager who is also an inspired chef. But from Weed Pie to Smoked Salmon with Honey and Grand Fir, Bill Jones reveals a trove of wild delights with recipes easy enough to whip up at home but that would also dazzle if served at a great restaurant."" --Ron Zimmerman, Proprietor, The Herbfarm Restaurant ""Bill Jones is the authority on foraging and mushrooms in British Columbia. Deerholme Farm is a mecca for culinarians who love the outdoors and Bill captures the beauty and essence of the Vancovuer Island wilderness in his recipes and writing. A must have book for anyone who delves into the wild!"" --Eric Pateman, Chef/Owner of Edible Canada ""I have seldom felt more connected to food than foraging the Cowichan Valley with Bill. A meal he made ranks as one of my most memorable foraged food prepared with skill and creativity. This book will inspire you to get off the couch and jump into the forest."" --Rob Clark, Chef/Owner of The Fish Counter ""Bill Jones is one of those rare chef-foragers who combines the skills of an excellent chef and teacher with an extensive expertise in the foods of field and forest. This is an exceptional combination and that is why you must add this book to your library."" --Dr. Sinclair Philip, former co-owner of Sooke Harbour House ""Foraging--the art and science of harvesting nature's edible bounty--is likely humankind's oldest profession, no matter what other trades might claim . . . [it] takes a broader look at what's out there to eat."" --The Georgia Straight ""If you're searching for an authority figure on foraging and cooking with wild foods, look no further than Bill Jones."" --Western Living ""Digs deeper into the edible landscape of the Island from forest to field to seashore with lush colour photography, an identification guide and what to forage through the seasons appealing to both novice and expert ... [It] is comprehensive and creative in scope and confirms [Jones] as an expert in the field."" --Cooking with a Broad ""This book is full of excellent photos for identifying edible mushrooms and herbs, and has great recipes... most of the plants identified in this book grow in the Pacific Northwest . . . it's a great asset for anyone interested in forest foraging."" --Olive Branch United"

Author Information

Bill Jones is a renowned, Michelin-trained chef based on Deerholme Farm in the Cowichan Valley, British Columbia. He is the author of twelve cookbooks and winner of two world cookbook awards. His writing has appeared in numerous publications, including the New York Times, Gourmet, Bon Appetit, and Saveur. An acknowledged expert on wild foods and foraging, Bill has a keen respect for local First Nations ethnobotany and culture. He is an accomplished cooking instructor and a passionate supporter of local food communities. His consulting company, Magnetic North Cuisine, is active in all areas of local food production, marketing, and development.

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