The Coastal Forager’s Cookbook: Feasting Wild in the Pacific Northwest

A choice of 40 recipes that showcase foraged ingredients from the Pacific Northwest coast.

Long-time West Coast forager and the chef at the back of the preferred Swallow Tail Supper Club, Robin Kort’s solution to cooking is a blend of simplicity and experimentation. Showcasing 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 within the kitchen.

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

• Evergreen Ice Cream
• Halibut with Fermented Birch
• Wild Green Cannelloni
• Sea Lettuce Breadsticks
• Wild Mushroom Paté
• Braised Burdock Root Congee
• Salish Sea Dashi Hot Pot

Along the best way Robin shares memories of her childhood at 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 in your cookbook shelf and will only increase your love for the Pacific Northwest’s suitable for eating abundance.