The Deerholme Foraging Cookbook: Wild Ingredients and Recipes from the Pacific Northwest, Revised and Updated (Revised) - PGW Contributor(s): Jones, Bill (Author)

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.

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.

"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