Forage & Feast: Recipes for Bringing Mushrooms and Wild Plants to Your Table
Explore the bounty of the natural world through 85 vegan recipes featuring foraged ingredients
âForage & Feast embodies a commonsense, simple, and joyful approach to foraging and cooking.ââMichel Nischan, chef, author, and food-equity advocate
In Forage & Feast, experienced forager and chef Chrissy Tracey takes you on a journey to discover and collect plants and fungi. Use the identification guides and nature photographs to help you forage, then cook your way through fall, winter, spring, and summer with recipes featuring the wild ingredients. No matter where you live, youâll be able to find recipe inspiration and universally useful foraging advice. From urban magnolia blooms and easy-to-find dandelions to golden chanterelles and sweet pawpaws, Chrissy shows you how to transform natureâs treasures into vegan recipes everyone will love. Discover mouthwatering dishes like:
- Morel âFried Chickenâ 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 Chrissyâs 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.
Details:
- Hardcover
- 272 pages
- Dimensions: 8 x 10 inches
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Chrissy Tracey is a first-generation Jamaican American vegan chef, artist, forager, YouTuber, and entrepreneur in the food and wellness space. She is the first vegan chef to be featured on Bon AppĂ©titâs Test Kitchen YouTube series and has been featured in the magazine. Her recipes and work have been featured in Epicurious, Farm Sanctuary Magazine, Veg News, and the Vegan Review. She has also been showcased on the Bon AppĂ©tit Food People podcast and NPRâs Seasoned. Tracey was listed in Connecticut Magazineâs 40 Under 40 and made a name for herself while working as a vegan pizza chef in New Haven, a city known all over the world for its pizza. She currently runs a Connecticut-based catering company that specializes in curating unique plant-based culinary events.
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$11.38Forage & Feast: Recipes for Bringing Mushrooms and Wild Plants to Your Table
Explore the bounty of the natural world through 85 vegan recipes featuring foraged ingredients
âForage & Feast embodies a commonsense, simple, and joyful approach to foraging and cooking.ââMichel Nischan, chef, author, and food-equity advocate
In Forage & Feast, experienced forager and chef Chrissy Tracey takes you on a journey to discover and collect plants and fungi. Use the identification guides and nature photographs to help you forage, then cook your way through fall, winter, spring, and summer with recipes featuring the wild ingredients. No matter where you live, youâll be able to find recipe inspiration and universally useful foraging advice. From urban magnolia blooms and easy-to-find dandelions to golden chanterelles and sweet pawpaws, Chrissy shows you how to transform natureâs treasures into vegan recipes everyone will love. Discover mouthwatering dishes like:
- Morel âFried Chickenâ 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 Chrissyâs 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.
Details:
- Hardcover
- 272 pages
- Dimensions: 8 x 10 inches
Â
Chrissy Tracey is a first-generation Jamaican American vegan chef, artist, forager, YouTuber, and entrepreneur in the food and wellness space. She is the first vegan chef to be featured on Bon AppĂ©titâs Test Kitchen YouTube series and has been featured in the magazine. Her recipes and work have been featured in Epicurious, Farm Sanctuary Magazine, Veg News, and the Vegan Review. She has also been showcased on the Bon AppĂ©tit Food People podcast and NPRâs Seasoned. Tracey was listed in Connecticut Magazineâs 40 Under 40 and made a name for herself while working as a vegan pizza chef in New Haven, a city known all over the world for its pizza. She currently runs a Connecticut-based catering company that specializes in curating unique plant-based culinary events.
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Description
Explore the bounty of the natural world through 85 vegan recipes featuring foraged ingredients
âForage & Feast embodies a commonsense, simple, and joyful approach to foraging and cooking.ââMichel Nischan, chef, author, and food-equity advocate
In Forage & Feast, experienced forager and chef Chrissy Tracey takes you on a journey to discover and collect plants and fungi. Use the identification guides and nature photographs to help you forage, then cook your way through fall, winter, spring, and summer with recipes featuring the wild ingredients. No matter where you live, youâll be able to find recipe inspiration and universally useful foraging advice. From urban magnolia blooms and easy-to-find dandelions to golden chanterelles and sweet pawpaws, Chrissy shows you how to transform natureâs treasures into vegan recipes everyone will love. Discover mouthwatering dishes like:
- Morel âFried Chickenâ 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 Chrissyâs 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.
Details:
- Hardcover
- 272 pages
- Dimensions: 8 x 10 inches
Â
Chrissy Tracey is a first-generation Jamaican American vegan chef, artist, forager, YouTuber, and entrepreneur in the food and wellness space. She is the first vegan chef to be featured on Bon AppĂ©titâs Test Kitchen YouTube series and has been featured in the magazine. Her recipes and work have been featured in Epicurious, Farm Sanctuary Magazine, Veg News, and the Vegan Review. She has also been showcased on the Bon AppĂ©tit Food People podcast and NPRâs Seasoned. Tracey was listed in Connecticut Magazineâs 40 Under 40 and made a name for herself while working as a vegan pizza chef in New Haven, a city known all over the world for its pizza. She currently runs a Connecticut-based catering company that specializes in curating unique plant-based culinary events.
