My 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
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Canada
Please tell me if you have any information about groundnuts on your site. Thanks.
Tess, I do. Use the search bar and type in Ground nuts. I haven’t harvested many of them.
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.
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
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!
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!
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.
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!
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 …
Tom, with the exception of a handful of recipes for prickly ash, you will be able to make everything in the book.
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.
No I don’t, sorry.
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.
Thanks Tamara!
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!
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.
Hello do you have an email list?.. I don’t have Facebook or Instagram.. just stumbled upon your page!. So coooool
Hi Kayla, yes, go to this link here. https://linktr.ee/foragerchef
Alan, When will your other books be available?
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.
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
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.
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
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.
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.
Sorry I don’t have control over that.