2024 the best brussel sprouts recipe review

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Alan Bergo is the 2022 James Beard Foundation Award Winner for Instructional Visual Media

*As Seen on NBC's The Today Show!

*Alan is now a chef on HULU's new series "Chef vs. Wild"!

"With a passion for bringing a taste of the wild to the table, [Bergo’s] inspiration for experimentation shows in his inventive dishes created around ingredients found in his own backyard."―Tastemade

From root to flower―and featuring 180 recipes and over 230 of the author’s own beautiful photographs―explore the edible plants we find all around us with the Forager Chef Alan Bergo as he breaks new culinary ground!

In The Forager Chef’s Book of Flora you’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 Flora demonstrates 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.

“[An] excellent debut. . . . Advocating that plants are edible in their entirety is one thing, but this [book] delivers the delectable means to prove it."―Publishers Weekly

"Alan Bergo was foraging in the Midwest way before it was trendy."―Outside Magazine

“In this remarkable new cookbook, Bergo provides stories, photographs and inventive recipes.”―Star Tribune

From the Publisher

Unripe sunflower, prickly lettuce flower with bud, sunchokes and flowers, cardoon, galinsoga, artichoke, and sunflower seeds

ramp vichyssoise

various dried herbs: cedar leaves and cones, meadowsweet, galium, monarda, Szechuan peppercorns, blanched, dried immature pinecones

Fried Zavirne

Makes enough batter to fry 10 or more blossoms

This is just a simple batter for a handful of blossoms; feel free to double it to feed a crowd. Serve it with lemon wedges, lemony aioli, or mayonnaise. Angelica blossoms should be blanched and cooled in their liquid to calm their flavor, but if you’re making this from cow parsnip, you can cook them directly from their raw state.

Combine the dry ingredients. In a separate bowl, combine the wet ingredients, then fold them into the dry ingredients. Keep the batter cold until ready to use. Dip the zavirne into the batter just to coat, then fry in a few inches of oil, turning occasionally, until golden. Serve hot with salt and lemon on the side.

1 scant cup (120 g) flour or equivalent 1/2 teaspoon paprika 1/4 teaspoon ground black pepper 1/4 teaspoon kosher salt 1/4 teaspoon onion powder 3/4 cup (180 ml) soda water 1 large egg Fresh angelica blossoms

A note from Chef Alan Bergo:

"Watching wild plants grow and searching for new edible parts of familiar plants has transformed my culinary style, similar to how the nose-to-tail, grass-fed, and organic movements have affected the way chefs consider animals.

Understanding the properties of leaves, stems, roots, and flowers can inform how you cook something exotic (like the heads of immature sunflowers) as well as how you adapt the same techniques to cook something mundane (such as a broccoli stem or Brussels sprout). Now when I see squash in the garden, instead of waiting for them to ripen, I harvest some while they are still green and unripe, as well as the shoots, flowers, and seeds during the growing season, all before the first squash is 'ready to eat.'

As a society we’ve forgotten this type of old-school knowledge. . . . For our own sake, and that of our planet, it’s time we remembered. That idea, in a nutshell, is part of what this book is all about."

Publisher ‏ : ‎ Chelsea Green Publishing (June 24, 2021)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 288 pages
ISBN-10 ‏ : ‎ 1603589481
ISBN-13 ‏ : ‎ 978-1603589482
Item Weight ‏ : ‎ 2.31 pounds
Dimensions ‏ : ‎ 7 x 0.75 x 10 inches
Reviewer: Pinkann312
Rating: 5.0 out of 5 stars
Title: Using it to get more wild greens in my families diet.
Review: This is a beautiful book. Alan is a wizard around wild food. My favorite parts of this book are the wild green soups: really great way to get wild greens into my families diet in a way that tastes amazing!

Reviewer: Quiet Traveller
Rating: 5.0 out of 5 stars
Title: Inspiring and Informative
Review: It’s a real treat for forager-type people such as myself to have an entire cookbook dedicated to making quality recipes from harvesting the bounty growing wild around us. It would also be an inspiration for anyone who’s just dabbling (“What the heck can I do with stinging nettle I found on a walk?”).I’m vegan, so ‘The Forager Chef’s Book of Flora’ brings a real richness and satisfaction to my diet. But this book is not vegan, so it’s more versatile than that. There’s steak sauces, flavored butters, bisques, fish, etc. But it’s the creativity and quality of the recipes that really shine and make this cookbook a page-turner. I’ve already bookmarked 15 recipes I want to try, but will have to go ‘foraging’ to find the ingredients. So this book is an adventure.Inside are many descriptive photographs and detailed explanations. Each plant has an interesting introduction based on the author’s knowledge and experience with it. So this is an excellent book for someone just starting out. Yet there was plenty of information I didn’t know.I’ve tried three recipes so far (wild plants are seasonal and variable, so it would take a while to work through all the recipes) and they were so much better than “sauté/steam greens, add salt/pepper and butter and enjoy” (I’ve done a lot of that:).The cookbook is solidly bound with a washable cover, which is a good touch. I’m beyond pleased with this cookbook and find it a real addition to my cooking library.

Reviewer: MarianLibrarian
Rating: 5.0 out of 5 stars
Title: Foraging tips and recipes!! Love it!!
Review: I love the author's suggestions for vegetation to forage and his tips and recipes on how to use them.The photos are helpful for identification. This is a very useful book for a new culinary and nutritional food adventure.

Reviewer: HW
Rating: 5.0 out of 5 stars
Title: This one is worth owning
Review: I own over a hundred foraging and wild foods books, but am very glad I added this one. Mr. Bergo doesn’t choose foods for inclusion purely because they’re edible, but also because they’re delicious. For example, the greens cakes are a wonderful way to make a substantial meal out of green leaves, and his recipe is the best of its kind that I have tried. Many books talk enthusiastically about eating sunflower leaves, leading me to believe that the author never actually tasted them and got this information from some other author who never tasted them. Bergo states promptly that the leaves are edible but very strong-flavored, and goes on to use them as an outer wrapping and then gives a full treatment of the really tasty part, the buds. This book is the work of a chef who knows his flavors.The illustrations are also lovely and deserve a mention.I know that often glowing reviews of new books are provided by the author’s friends. I definitely do not know Mr. Bergo, but this book makes me wish very much that I did.

Reviewer: S. Nickerson
Rating: 4.0 out of 5 stars
Title: A wonderful guide and cookbook
Review: I have several plants in my garden and yard that are edible and I wanted something that gives me a clue about how to use and prepare them. This book does that. With the variety of plants and recipes, I should be able to put some of my garden to use.Some of these recipes seem quite tasty, too! Clear pictures, instructions and helpful tips.

Reviewer: Jo
Rating: 5.0 out of 5 stars
Title: Exceptional recipes! And beautiful photography!!
Review: Great recipes for foraging.

Reviewer: Michelle
Rating: 5.0 out of 5 stars
Title: Foraged is fancy!
Review: If foraging edible plants is an alien concept, Alan Bergo’s careful years of studying, identifying, and culinary experimenting will have you looking at plants differently on your next walk. As a mushroom forager, I’ve never felt confident with identifying and incorporating common, wild edible herbs, plants, and flowers into my prepared meals. Who knew milkweed pods were edible? His lengthy and most importantly, thorough introduction to milkweed left me feeling confident with the possibility of turning this common and abundant “weed” into a foraged and fancy meal. His words come from a place of comfort. Unpretentious.Photos are stunning with clear explanations for most novice explorers out on a walk for something to brighten up their everyday meals.After recreating just three of his beautiful recipes, my palate longs for more! Plants I’ve overlooked have now become delicious additions for my friends and family to “ooh” and “ahhh” over. I can’t recommend it more. In fact, I purchased an extra copy to share.Reading through this book feels like a long walk through a green pasture or wooded park with a friend who just wants to share with you all that they know so you can try them too.There comes a simple joy in foraging free food and turning it into something, confidently, five-star fancy!… and honestly, who doesn’t want that?

Reviewer: Sarah
Rating: 5.0 out of 5 stars
Title: Why do I even have a garden?!
Review: I have been waiting years for Alan to come out with a book. At long last! When my pre-order arrived, I spent most of the afternoon looking through it, and though I thought I was pretty savvy about eating through my yard "weeds", I was floored to learn how many more I was missing out on. The old, overgrown garden plot in front of the house is, in fact, loaded with edible weeds, and now I have some sort of reference for cooking with them. Why do I spend so much freakin' time and money on a vegetable garden!?I appreciate that the recipes are generally quite refined, and also the amount of variety in the wild (or seldom-eaten cultivated) foods that Alan experiments with for his recipes. His website is a great resource, but it's great to have a cookbook to add to the collection.

Reviewer: Amazon Customer
Rating: 5.0 out of 5 stars
Title:
Review: Not only full of amazing recipes, this wonderful book is a well written and informative read for the foodie and the forager alike. I especially appreciate that Bergo includes commonly found substitutes for many of the wild ingredients, making it accessible for those who don’t have access to safe foraging. I’ve already made a few of the recipes and can’t wait to do more! Bonus: the beautiful photos!

Reviewer: Allie B
Rating: 5.0 out of 5 stars
Title:
Review: I've been wanting to buy this book for a while now but had trouble finding it at a decent price in the U.K. As an avid reader of the forager chef blog I couldn't wait to get to see what new and exciting recipes were included in the book. Now, the truth is there isn't THAT much more content than what you'll find on the free blog but the book itself is not only stunning it is laid out in a super informative way and offers lots of alternatives.It is NOT for the foraging novices or begginers and you have to be open to a certain degree of flexibility but for me it is PERFECT. I love it and have spent hours perusing it and deciding on all the incredible things to make this year.

Reviewer: KATE
Rating: 5.0 out of 5 stars
Title:
Review: In this book the versed cook will find new suggestions how to think in a different direction towards cooking. I also follow Chef Bergo on his blog and I can say of him that he is a very well read person with a broad fundus of knowledge!And to get a glimpse of that fundus of knowledge you have to study this book - it's not a book you just open and start cooking because many of the ingredients used you have to get with your own hands! You have to dive into it and let it inspire you!This book is for ambitious cooks and people that are full-heartedly interested in cooking!And it's especially for people that want to get a special or new taste on their palate.The recipes are simple to make - so it's not rocket science - but you have to bring with you the needed time and dedication.This book is really a masterpiece of its own! Every self-respecting chef or connoisseur of taste should own this book and get inspired!I had waited a long time before finally being able to buy it - I couldn't wait for this book to be released!Thank's so much for this masterpiece - please go on with your work and inspire us!

Reviewer: Gary T
Rating: 5.0 out of 5 stars
Title:
Review: You will use this book. I have been a home cook my whole life and a forager for at least the last five years. I’ve bought many books on the subject of foraging and most of them, while nice are sitting on my bookshelf. This book won’t be one of them. The first flip through I’ve already marked half a dozen things I’m going to try, and I add a few more to the list every time I sit down and read a section. The sections are chapters that indicate how an ingredient is to be used rather than by common name or Latin binomial. This is the first time I’ve seen this and I hope future books on the subject do the same. It’s very helpful. Bergo suggests to consider the book one part instruction and one part inspiration and his recipes reflect this. I can’t find some of the plants he uses in my area, but because of his excellent explanation of its purpose in the dish, and of course the way the book is laid out I can easily use plants that are available to me locally. The photographs are stunning and not only helpful but are also artistic.As I write this I’m letting a brown sugar syrup cool before I add wintergreen I foraged yesterday to make a mugolio. If you are a forager or are interested in foraging you will use this book.I’ve heard the author on a podcast mention that he plans on two more books. One on Fungi and one on Fauna and I look forward to both of these.

Reviewer: Amazon Customer
Rating: 5.0 out of 5 stars
Title:
Review: I was so excited when this cookbook finally arrived in my mailbox. As a nerdy forager/mycophile I’ve loved the author’s blog for years, and this book has a place of honour on my shelf! I’m gleeful when I can introduce family and friends to wild foraged foods, prepared with elegance and packed with flavour. Alan is clearly passionate about his craft, and that spills out into pages full of so much more than just recipes. Learn about what you’re eating, and then enjoy every morsel. ♥️