I generally like to play in the kitchen. I use recipe and cookbooks simply as guides.
And although I create recipes and post them on this site. I really try and encourage people to NOT slavishly follow my recipes, or any recipes they find in books.
Cooking is about creatively interacting with your imagination. Your senses.
In bygone days, cookbooks often only listed ingredients. Not a quantity or measurement in sight.
How I wish cookbooks would return to this way of being produced.
I nearly did it with my own book, but then bottled-out.
In a nutshell, when it comes to following recipes. Don’t. Adapt. Play.
Here are my top recommended foraging and wild food cookbooks.
Use them for inspiration!
If there’s one book to inspire. This is it. Nothing I have come across in the past few years even comes close.
Pascal is someone who truly plays with their wild imagination. Be inspired. If there was one book to get. This would be it.
The photographs and recipes are absolutely superb, and the Irish Seaweed Kitchen needs to grace the shelves of any self respecting seaweed forager.
Sandor Katz is the god of fermentation. A close buddy of my plant mentor Frank Cook. Frank sadly died in 2009.
Sandor went on to become one of the world’s foremost authorities on the art of fermentation. Hence the title.
Whether you are just starting out exploring fermentation, or already pretty experienced, this book has to be on your shelf.
Delightfully illustrated, Pamela Michael has given us her own recipes. The ones she has obviously actually made.
So many cookbooks these days are “plucked out of thin air”. Meaning the author has simply cobbled the recipes together. Try and make them and they don’t work. This book delivers.
I was one of the crowdfunder sponsors for the publication of this book. And it didn’t fail to impress.