{"product_id":"forage-feast-recipes-for-bringing-mushrooms-wild-plants-to-your-table-a-cookbook","title":"Forage \u0026 Feast: Recipes for Bringing Mushrooms \u0026 Wild Plants to Your Table: A Cookbook","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eChrissy Tracey\u003c\/b\u003e 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 \n\u003ci\u003eBon Appétit\u003c\/i\u003e's Test Kitchen YouTube series and has been featured in the magazine. Her recipes and work have been featured in \n\u003ci\u003eEpicurious\u003c\/i\u003e, \n\u003ci\u003eFarm Sanctuary Magazine\u003c\/i\u003e, \n\u003ci\u003eVeg News\u003c\/i\u003e, and the \n\u003ci\u003eVegan Review\u003c\/i\u003e. She has also been showcased on the \n\u003ci\u003eBon Appétit Food People \u003c\/i\u003epodcast and NPR's \n\u003ci\u003eSeasoned\u003c\/i\u003e. Tracey was listed in \n\u003ci\u003eConnecticut Magazine\u003c\/i\u003e's 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.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Through identification guides, nature photographs, and tips, Tracey will have you finding and cooking with wild ingredients, including dandelions and pawpaws, in no time.\" \n\u003cb\u003e\u003ci\u003e--VegNews\u003c\/i\u003e\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\"The pages of Forage \u0026amp; Feast burst with color like a springtime field of flowers, matching Chrissy Tracey's vibrant energy and earnest enthusiasm for foraging. Her aesthetic sense is apparent in her recipes and even in her approach to gathering wild foods.\" \n\u003cb\u003e\u003ci\u003e--Eater\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Her work is your reward. Whether you find your ingredients in the ground or at the market, this suite of recipes offers meals likely to linger in memory.\" \n\u003cb\u003e\u003ci\u003e--Wall Street Journal\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Chrissy inspires me to look past my normal cooking staples and to open my eyes to what the earth is providing right in our backyard!\" \n\u003cb\u003e--Christian Petroni, chef and restaurateur\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\" \n\u003ci\u003eForage \u0026amp; Feast\u003c\/i\u003e is the first book that embodies a commonsense, simple, and joyful approach to foraging and cooking--rather than being overly academic. Having eaten Chrissy's amazing food, anyone who gets this book is in store for an enlightening and delicious journey.\" \n\u003cb\u003e--Michel Nischan, chef, author, and food-equity advocate\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Like Chrissy herself, this book is fun and good to have around. Chrissy takes us on an insightful journey of foraging and cooking through the seasons. Helpful tips and inspirations from the forest to the kitchen.\" \n\u003cb\u003e--Brad Leone, \u003ci\u003eNew York Times\u003c\/i\u003e bestselling author and video creator\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"A fun, creative blend of easily accessible wild foods perfect for the budding forager. I'll have the Lobster Mushroom Rolls, Purslane Bruschetta, and a slice of Beach Plum Torte, please.\" \n\u003cb\u003e--Alan Bergo, James Beard Award-winning chef and author, winner of Hulu's \u003ci\u003eChefs vs. Wild\u003c\/i\u003e, and owner of foragerchefdotcom\u003cbr\u003e\u003c\/b\u003e\n\u003cbr\u003e\"Foraging and being inspired by nature are foundational tenants to who we are as humans, and Chrissy Tracey's book \n\u003ci\u003eForage \u0026amp; Feast\u003c\/i\u003e brilliantly embraces this fact. Not only is this publication packed with fantastic information about wild food, but it's stunningly beautiful and completely delicious.\" \n\u003cb\u003e--René Redzepi, chef and co-owner of Noma\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Well written, engaging, informative, and original, Chrissy Tracey's \n\u003ci\u003eForage \u0026amp; Feast\u003c\/i\u003e is a joy to read. Her engagement with nature is contagious and her recipes genuine and personal.\" \n\u003cb\u003e--Jacques Pépin, television personality, cookbook author, and culinary educator\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003e\u003cb\u003eExplore the bounty of the natural world through over 85 vegan recipes featuring foraged ingredients\u003c\/b\u003e \u003c\/b\u003e\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003e\"\u003ci\u003eForage \u0026amp; Feast\u003c\/i\u003e embodies a commonsense, simple, and joyful approach to foraging and cooking.\"--Michel Nischan, chef, author, and food-equity advocate\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eIn \n\u003ci\u003e Forage \u0026amp; Feast, \u003c\/i\u003e 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, you'll 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 nature's treasures into vegan recipes everyone will love. Discover mouthwatering dishes like: \n\u003cp\u003e\u003c\/p\u003e\n\u003cli\u003e\u003cb\u003eMorel \"Fried Chicken\" Bites with Dandelion Hot Honey (Spring)\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003ePulled Jackfruit Sliders with Blackberry Barbecue Sauce (Summer)\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eCrabapple Crisp (Fall)\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eShagbark Hickory Ice Cream (Winter)\u003c\/b\u003e\u003c\/li\u003e\n\u003cbr\u003e Interwoven with stories from Chrissy's own foraging and culinary experiences and accompanied by lush photography, Forage \u0026amp; Feast is the perfect introduction to finding food in the natural world and turning it into something both beautiful and tasty. \n\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Tracey, Chrissy\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Ten Speed Press\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2024-04-09\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Vegetarian|Cooking|Seasonal|Cooking|Vegan|Cooking|Reference\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Vegan cooking|Cooking (Wild foods)|Edible mushrooms|Cookbooks|Wild plants, Edible\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.7 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781984862242\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781984862242\u003c\/p\u003e","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":51154270093590,"sku":"SP-9781984862242","price":42.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781984862242_spiral.png?v=1774940025","url":"https:\/\/lusper.myshopify.com\/products\/forage-feast-recipes-for-bringing-mushrooms-wild-plants-to-your-table-a-cookbook","provider":"Lusperbooks","version":"1.0","type":"link"}