36 meals of mushrooms, wildflowers, river fish, and forest beasts!

Wild chive pasta, chanterelle salad, mulberry-pork sauté—this book covers how to collect and enjoy wild ingredients. Includes recipes for wild ingredients, and chef Hachisuka’s essay “Feeling in the Stomach and Tongue” on the gentility, sturdiness, and profundity of natural ingredients.

• Buy Now