Food in the Wild by Saara Atula + Sonja Lassila
Welcome to a nature trip where meals are on the wilder side...
Food in the Wild – Recipes for Foraged Berries, Mushrooms and Herbs is an abundant collection of mainly plant-based recipes designed for life outdoors, whether prepared over a crackling campfire or a simple camping stove. You’ll also find plenty of thoughtful guidance on foraging and preserving nature’s produce.
Get ready to gather plenty of inspiration for savouring the unique flavours of wild food! Tuck mushrooms into ricotta or kimchi toasties, a Japanese okonomiyaki pancake or gourmet tacos. Wild herbs infuse hash, pasta, crêpes, salads and fragrant syrups with their wonderful aromas. Turn berries into pan-baked baklava, sumptuous buns or almond quesadillas. Mushrooms, wild herbs and berries transform into simple yet irresistible outdoor meals, perfect for day trips or short overnight escapades.
Vegetarian food enthusiast Saara Atula and wilderness guide and chef Sonja Lassila are known for their inventive recipes packed with flavour and previous acclaimed books, Food in the Woods and Food Over the Campfire. The friends share a love of the outdoors, foraging and creating new experiences around food.
Hardcover
