Forthcoming February 2024
Featuring more than 100 recipes and chock-full of lush photography, this cookbook shows you what to do with the delicious foodstuffs you can dig, snip, or catch anywhere from Alaska to Northern California, then put it all together in homecooked meals best shared with friends and gorgeous sunset views or cooked in the wild over a campfire.
Morels, Asparagus, Fava Beans, and Fiddlehead Ferns with Burrata
Black Truffle Pot de Crème with Preserved Sakura Cherry Blossoms
Fire-Roasted Butter Clams with Seaweed Gremolata
Spruce Tip and Juniper Berry Sockeye Salmon Gravlax
Chilled Huckleberries with Campfire Caramel and Seaweed Salt
Reimagine your cooking and unlock new flavors from the abundance that surrounds us.