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    the forager chefs book of flora by chef alan bergo

    The Forager Chefs Book of Flora

    Smoked Wild Turkey Legs

    Edible magnolia flowers in a shallow box on a yellow towel.

    Magnolia Flowers: Edible Tree Blossoms with a Spicy Aroma

    A pan of savory spring rhubarb sauce with rhubarb stems and leaves in the background.

    Savory Rhubarb Sauce / Compote

    A rosette of Patience dock (Rumex patientia) growing in a garden in the spring.

    Curly Dock Plants, and Other Edible Rumex

    A mug of warm hazelnut milk surrounded by wild hazelnuts in the shell.

    Roasted Hazelnut Milk

    A small bowl filled with Virginia peppergrass (Lepidium virginicum) seeds surrounded by fresh pepperweed plants.

    Virginia Pepperweed / Peppergrass

    A bowl of sausage, white bean and dandelion soup next to a large soup terrine filled with more soup and surrounded by fresh dandelion greens.

    Italian White Bean, Sausage and Dandelion Soup

    Maple walnut bars or walnut bar cookies cut and served on a plate with a bench knife and more bars in the background.

    Maple-Walnut Bar Cookies

    Chicory & Dandelion Coffee: More Than A Coffee Substitute

    Dandelion Ice Cream

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    Chef Alan Bergo

    HI, I'm Alan: James Beard Award-winning Chef, Author, Show Host and Forager. I've been writing about cooking wild food here for over a decade. Let me show you why foraging is the most delicious thing you'll ever do.

    More about me →

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    the forager chef's book of flora
    The Forager Chefs Book of Flora

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