Locally based Author, chef Robin Kort, wrote this cookbook that I all about feasting wild in the Pacific Northwest. It features a collection of 40 recipes that showcase foraged ingredients from the Pacific Northwest coast.

I’ve known Robin for a long time and have attended some of her Swallow Tail Supper Club events which have showcased her approach to cooking. She is a long-time forager and in her book she showcases foraged ingredients like wild mushrooms, seaweed, fish and molluscs, flowers and evergreen tips, she brings together 40 recipes to inspire forays into tide and woods and a sense of adventure in the kitchen.

With a palate influenced by Japanese, Italian, and Spanish cuisine, and chapters organized around the four seasons, The Coastal Forager’s Cookbook offers recipes for starters, main dishes, desserts, and drinks, including

• Nettle Pasta with Pecorino
• Halibut with Fermented Birch Leaf Sauce
• Alder-Smoked Salmon Belly
• Sea Asparagus Gazpacho
• Uni Butter Sauce with pasta
• Forager’s Fruit Pie
• And so many more

Along the way Robin shares memories of her childhood on the West Coast and her world travels, tips on plant identification, and guidance on mindful, sustainable foraging. Illustrated with pencil sketches and lush food and landscape photography, The Coastal Forager’s Cookbook is a handsome addition to your cookbook shelf and will only increase your love for the Pacific Northwest’s edible abundance.

The books make for a great gift for foodies as well as for yourself, you can find the book in bookstores coast to coast as well as bookstores online.

By: Richard Wolak