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FORAGER | CHEF

Award-winning chef, author and forager Alan Bergo. Food is all around you.

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The Forager Chefs Book of Flora

the forager chefs book of flora by chef alan bergoMy first book is now available to order. 

The first in a three-part series, Flora is the vegetable portion of my life, covering wild plants, herbs, spices, garden vegetables, nuts and starches. It will be followed in time by Fungi (mushrooms) and Fauna (meat). 

Is the book only for North American Plants? 

No. I wrote the book so that it will be useful for any forager interested in cooking with wild foods (as well as some garden plants) and with maybe one exception (prickly ash) you will be able to make everything in the book no matter where you live around the world. 

UPDATE 6/21: THE ENTIRE FIRST PRINTING OF FLORA SOLD OUT BEFORE IT EVEN HIT THE MARKET!! Thank you for all your years of support, it means the world to me. 

UPDATE 9/30/21: The second printing is now sold out, but online suppliers have plenty of stock. There will be a third printing in a month or so. 

UPDATE: 11/30/21: The third printing is now sold out. Online suppliers still have plenty of stock. 

Ordering Options 

US

Amazon

Barnes & Noble

Bookshop.org

Foragers Harvest.com 

Free Shipping Worldwide

Book Depository

UK Options 

Book Shop.org UK

Hive.co.UK

Amazon.co.uk

Waterstones UK

Canada

Indigo

the forager chefs book of flora by Chef Alan Bergo

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Reader Interactions

Comments

  1. Tess

    June 16, 2021 at 5:43 am

    Please tell me if you have any information about groundnuts on your site. Thanks.

    Reply
    • Alan Bergo

      June 17, 2021 at 12:11 pm

      Tess, I do. Use the search bar and type in Ground nuts. I haven’t harvested many of them.

      Reply
  2. Irene

    June 20, 2021 at 4:46 pm

    Is there a way to subscribe to your blog? I searched and tried typing in “Subscribe” in the search bar, but there still was no link anywhere that I could find. Thanks. You’re amazing.

    Reply
    • Alan Bergo

      June 20, 2021 at 4:53 pm

      Hi there Irene. There should be a pop-up window that gives you a link when people first go to the site. Don’t worry though, with your permisson I can add you manually. I will go ahead and get you in the RSS feed, everything goes here before anywhere else. I appreciate your support. A

      Reply
  3. Violabluez

    June 30, 2021 at 9:38 pm

    I’M SO HAPPY! Just received your first book Flora in the mail and am so floored by how awesome it is! SUPER CONGRATULATIONS! Amazing!
    You are such a great researcher, experimenter, and tying everything together forager chef. I am so looking forward to your future books! WOW!

    Reply
  4. OntarioForager

    July 2, 2021 at 5:04 am

    I just received my copy, it was well worth the wait from the cold day in Februray when I pre-ordered. I read it cover to cover in one sitting. I do appreciate that the recipes are approachable for the home cook, and those new to eating foraged foods. Thank you for the inspiration. Happy foraging!

    Reply
    • Alan Bergo

      July 2, 2021 at 10:09 am

      Thank you! If you’re enjoying the book I would really appreciate a review on Amazon, if you ordered from there. I have mixed feelings about Amazon but the reviews are very powerful.

      Reply
  5. Kim

    July 7, 2021 at 2:44 pm

    I couldn’t resist. Love the new book. Quick question about the green listed in a recipe called creeping Charlie. I have ahouseplant the I’ve only known as creeping Charlie. I can’t help but think the one you’re speasking of is something wildcrafted. Thanks for an inspirational , informative book!

    Reply
  6. tom

    July 9, 2021 at 1:28 pm

    Hi chef !
    I will more than probably end up buying it anyway, but : to what extent would the book be useful for european foragers ? We can find hickories, black walnuts or even paw-paws in public parks, but for the rest, i dunno …

    Reply
    • Alan Bergo

      July 9, 2021 at 1:37 pm

      Tom, with the exception of a handful of recipes for prickly ash, you will be able to make everything in the book.

      Reply
  7. Cheryl Burleson

    September 24, 2021 at 12:58 pm

    Hi! I was gifted a big bag of dried shiitake mushrooms, I was also gifted a couple small bottles of shiitake soy sauce, and it is amazing, I would like to know if you have a recipe for shiitake soy sauce, thanks you, Cheryl B.

    Reply
    • Alan Bergo

      October 5, 2021 at 9:26 am

      No I don’t, sorry.

      Reply
  8. Tamara Budahl

    December 11, 2021 at 12:13 pm

    Thank you from Alaska! I ordered your book and look forward to your future books! I love spending lots of time on your website. I’ve learned so much from you and I appreciate you so much for sharing such detailed information and recipes.

    Reply
    • Alan Bergo

      December 14, 2021 at 10:41 am

      Thanks Tamara!

      Reply
  9. Andrea

    February 7, 2022 at 8:55 am

    Hello Alan! I’m quite interested in you new book, the Book of Flora, but was wondering: do you cover plants and edibles from South-East Canada, more specifically Quebec? Thanks!

    Reply
    • Alan Bergo

      February 7, 2022 at 2:03 pm

      I cover mostly invasives, so you should be able to work with just about everything in the book. It’s sold in the US and Europe so I didn’t focus on hyper-regional plants really.

      Reply
  10. Kayla

    April 9, 2022 at 9:48 pm

    Hello do you have an email list?.. I don’t have Facebook or Instagram.. just stumbled upon your page!. So coooool

    Reply
    • Alan Bergo

      July 15, 2022 at 9:37 pm

      Hi Kayla, yes, go to this link here. https://linktr.ee/foragerchef

      Reply
  11. Wild Pinto

    April 21, 2022 at 5:18 pm

    Alan, When will your other books be available?

    Reply
    • Alan Bergo

      April 21, 2022 at 6:12 pm

      First I need to figure out how I can afford to take the time to write them as it ended up being very expensive. They will come when they’re ready.

      Reply
  12. Robin

    May 4, 2022 at 9:52 pm

    Does the book teach you how to forage for these plants and how to identify them from look a like dangerous plants and mushrooms? I live the show but wish you provided more details about identifying them

    Reply
    • Alan Bergo

      May 4, 2022 at 10:03 pm

      No, it doesn’t. To cover it in the necessary depth it would be prohibitively expensive to make, and it would be difficult to get it printed. Another reason I only cover cooking is that my friend Sam Thayer has written the greatest foraging guides ever written, so in my mind another foraging guide isn’t needed.

      We made the show along the same lines. If we broke down the details of ID on everything I used, the show would be too long (by tv standards). I’d love to do a show that incorporates those elements into a longer format, but selling it to a network is a different story.

      Think of my book as a companion to field guides like Sam Thayer’s. If you have spinach or other leafy greens alone you can make a good portion of the book.

      Reply
  13. Linda Reinhart

    June 17, 2022 at 2:19 pm

    I received your book and have enjoyed reading it. I was disappointed in the cover – you are such a great photographer, it was a disappointment to not have one of your photos on the cover. I did write to the publisher about that, but (not surprisingly) I have not heard back from them. 🙂
    Below is a link to an article from Hakai Magazine about the making and serving of fermented beach greens (Honckenya peploides) in the Inupiaq culture.
    https://hakaimagazine.com/article-short/a-dish-of-beach-greens-infused-with-memories-and-tradition/?omhide=true&utm_source=Hakai+Magazine+Weekly&utm_campaign=4ab44250fd-EMAIL_CAMPAIGN_2017_09_06_COPY_03&utm_medium=email&utm_term=0_0fc1967411-4ab44250fd-121742932

    Reply
    • Alan Bergo

      June 17, 2022 at 2:25 pm

      I don’t have control over the cover. The image on the cover is actually two of my photos put together that the designer they hired created.

      Reply
  14. Mercy

    July 28, 2022 at 2:16 pm

    Do you have any plans to release a digital version of this book? I’d be glad to pay the same price as for the hardcover, if it’s a matter of cost. It’s just more convenient.

    Eager to try your green walnut preserves next season! I think the walnuts have hardened too much by this time, alas.

    Reply
    • Alan Bergo

      July 29, 2022 at 5:52 pm

      Sorry I don’t have control over that.

      Reply

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FORAGER | CHEF®
🍄🌱🍖
Author: The Forager Chef’s Book of Flora
James Beard Award ‘22
Host: Field Forest Feast 👇
streaming on @tastemade

Alan Bergo
Long, fun day snatching crayfish out of the water Long, fun day snatching crayfish out of the water by hand with Sam Thayer and @danielvitalis for @wild.fed 

Daniel and Sam were the apex predators, but I got a few. 

Without a net catching crayfish by hand is definitely a wax-on wax-off sort of skill. Clears your mind. 

They’re going into gumbo with porcini, sausage and milkweed pods today. 

#crayfish #ninjareflexes #waxonwaxoff #normalthings #onset🎥🎬
Working all day on preps for cattail lateral rhizo Working all day on preps for cattail lateral rhizomes and blueberries for this weeks shoot with @wildfed 

Been a few years since I worked with these. Thankfully Sam Thayer dropped a couple off for me to work with. They’re tender, crisp and delicious. 

Sam mentioned their mild flavor and texture could be because they don’t have to worry about predators eating them, since they grow in the muck of cattail marshes. 

I think they could use a pet name. Pond tusk? Swamp spears? Help me out here. 😂

Nature makes the coolest things. 

#itcamefromthepond #cattail #rhizomes #foraging #typhalatifolia
I liked the staff meal I made for Mondays shoot so I liked the staff meal I made for Mondays shoot so much we filmed it instead of the original dish I’d planned. 

Cooked natural wild rice (not the black shiny stuff) is great hot, cold, sweet or savory. It’s a perfect, filling lunch for a long day of berry picking. 

I make them with whatever I have on hand. Mushrooms will fade into the background a little here, so I use a bunch of them, along with lots of herbs and hickory nut oil + dill flowers. 

I’m eating the leftovers today back up in the barrens (hopefully) getting some more bluebs for another shoot this week w @wild.fed 

#wilwilwice #wildrice #chanterelles #campfood #castironcooking
Baby’s first homegrown mushrooms! Backyard wine Baby’s first homegrown mushrooms! Backyard wine caps on hardwood sawdust from my lumberjack buddy.

Next up blewits. Spawn from @northsporemushrooms

#winecaps #strophariaaeruginosa #allthemushroomtags
It’s wild cherry season. I’ll be picking from It’s wild cherry season. I’ll be picking from my favorite spot tomorrow a.m. and have room for a couple helpers. It’s at an event on a farm just south of St. Cloud. 

If you’re interested send me a message and I’ll raffle off the spots. Plenty of cherries to go around. I’ll be leading a short plant walk around the farm too. 

#chokecherries #foraging #prunusvirginiana #summervibes
Special thanks to the beach in Ashland for hooking Special thanks to the beach in Ashland for hooking it up with on-site garnishes. Beach pea flowers taste strong and leguminous, similar to vetch, or like a rich tasting pea shoot. 

#lathyrusjaponicus #beachpeas #peaflower #foraging #northshore #bts
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