Synopses & Reviews
The Deerholme Foraging Book is the ultimate book for foraging in the Pacific Northwest. Featuring local edible plants, sea vegetables, and shellfish as well as an overview of mushroom foraging, the book serves as an introduction to the world of wild food. Identification and sourcing information, preparation tips, and recipes for many types of wild foods are included. The recipes are global in influence and use simple techniques woven in with expert processes to create good, homemade food. The recipe list includes techniques for harvesting and preserving food and covers basic pantry preparations, soups, salads, and meat, seafood, and vegetable dishes, all showcasing foraged food. Linking to traditional uses for wild foods and future possibilities for our diet and well-being, as well as enhancing our appreciation of the environment around us, The Deerholme Foraging Book also includes an index, a bibliography, full-color photos of wild foods and dishes, and Jonesand#8217;s fascinating foraging stories.
"The Deerholme Foraging Book
digs deeper into the edible landscape of the Island from forest to field to seashore with lush colour photography, an identification guide and what to forage through the seasons appealing to both novice and expert ... [It] is comprehensive and creative in scope and confirms [Jones] as an expert in the field." andmdash;Cooking with a Broad blog
"If youand#8217;re searching for an authority figure on foraging and cooking with wild foods, look no further than Bill Jones." andmdash;Western Living
"Foragingand#151;the art and science of harvesting natureand#8217;s edible bountyand#151;is likely humankindand#8217;s oldest profession, no matter what other trades might claim . . . The Deerholme Foraging Book: Wild Foods and Recipes From the Pacific Northwest takes a broader look at whatand#8217;s out there to eat." andmdash;The Georgia Straight
"Bill Jones is one of those rare chefand#150;foragers who combines the skills of an excellent chef and teacher with an extensive expertise in the foods of field and forest. This is an exceptional combination and that is why you must add this book to your library." andmdash;Dr. Sinclair Philip, Co-Owner of Sooke Harbour House
"I have seldom felt more connected to food than foraging the Cowichan Valley with Bill. A meal he made ranks as one of my most memorable foraged food prepared with skill and creativity. This book will inspire you to get off the couch and jump into the forest." andmdash;Rob Clark, Chef/Owner of The Fish Counter
"Bill Jones is THE authority on foraging and mushrooms in British Columbia. Deerhomle Farm is a mecca for culinarians who love the outdoors and Bill captures the beauty and essence of the Vancovuer Island wilderness in his recipes and writing. A must have book for anyone who delves into the wild!" andmdash;Eric Pateman, Chef/Owner of Edible Canada
"It's rare to find an expert forager who is also an inspired chef. But from Weed Pie to Smoked Salmon with Honey and Grand Fir, Bill Jones reveals a trove of wild delights with recipes easy enough to whip up at home but that would also dazzle if served at a great restaurant." andmdash;Ron Zimmerman, Prioprietor, The Herbfarm Restaurant
About the Author
Bill Jones is a French-trained chef based on Deerholme Farm in the Cowichan Valley. He is the author of ten cookbooks, the winner of two world cookbook awards, and a busy journalist, food consultant, and community builder. He lives in Duncan, British Columbia.