Chef’s Wild Nordic

About the Book

The first green surge of spring, gathered into fresh salads, leads us into summer’s flowering abundance. Numerous wild berries, mushrooms and game carry us through autumn, while in winter we savour preserved flavours alongside super fresh cold-water fish in deep gratitude.

At the heart of these simply delicious dishes lie wild ingredients – generous offerings from our northern landscape, shaped by its brief yet intense growing season. Edible wild plants can be collected wherever the land is clean, pure and unspoilt. Start close to home and let the wild magic unfold.

About the Author

What began with wild fennel and sea kale led chef Sami Tallberg from London’s kitchens back to his homeland, where he now serves as an ambassador for the forager’s way of life. Years of experience have deepened into a holistic understanding of what good food – and a good life – truly mean.