Food in the Wild: Recipes for Foraged Berries, Mushrooms and Herbs
By Saara Atula & Sonja Lassila, edited by Elina Lähteenmäki
Translated by Rebecca Watson

Welcome to a nature trip where meals are on the wilder side. The abundant collection of recipes is mainly plant-based and 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!

Format: Hardback
Size: 175 × 245 mm
Pages: 328

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About the Book

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.

About the Author

Turn your gaze towards the bounty of the forest alongside the authors behind the acclaimed Food in the Woods and Food Over the Campfire. Vegetarian food enthusiast Saara Atula and wilderness guide and chef Sonja Lassila are known for their inventive recipes packed with flavour. The friends share a love of the outdoors, foraging and creating new experiences around food.