InThe Forager Chef’s Book of Florayou’ll find the exotic to the familiar―from Ramp Leaf Dumplings to Spruce Tip Panna Cotta to Crisp Fiddlehead Pickles―with Chef Bergo’s unique blend of easy-to-follow instruction and out-of-this-world inspiration.
Over the past fifteen years, Minnesota chef Alan Bergo has become one of America’s most exciting and resourceful culinary voices, with millions seeking his guidance through his wildly popular website and video tutorials.
Bergo’s inventive culinary style is defined by his encyclopedic curiosity, and his abiding, root-to-flower passion for both wild and cultivated plants. Instead of waiting for fall squash to ripen, Bergo eagerly harvests their early shoots, flowers, and young greens―taking a holistic approach to cooking with all parts of the plant, and discovering extraordinary new flavors and textures along the way.
The Forager Chef’s Book of Florademonstrates how understanding the different properties and growing phases of roots, stems, leaves, and seeds can inform your preparation of something like the head of an immature sunflower―as well as the lesser-used parts of common vegetables, like broccoli or eggplant. As a society, we’ve forgotten this type of old-school knowledge, including many brilliant culinary techniques that were borne of thrift and necessity. For our own sake, and that of our planet, it’s time we remembered. And in the process, we can unlock new flavors from the abundant landscape around us.
About the Author
Chef Alan Bergo is a Midwestern native. A 15 year veteran of the Culinary Industry, he worked for a decade under chefs from Italy, including the former personal chef to the princess of Monaco, as sous chef to Chef Lenny Russo at St. Paul’s 6-time James Beard-nominated Heartland. Was executive chef of The Salt Cellar, and finally, executive chef at farm to table cornerstone Lucia’s in Minneapolis.
Bergo is best known as a leading authority on foraging and cooking wild mushrooms and plants via his website Forager | Chef: the largest resource on wild mushroom cookery on the Internet, drawing millions of annual visitors from across the globe.
His long awaited book debut: The Forager Chef’s Book of Flora, was released in June 2021 by Chelsea Green Publishing. The book is an exploration of wild plants, herbs, garden vegetables, nuts and starches and is the first in a three part series including Funghi and Fauna.