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West Coast foraging chef, Robin Kort’s new cookbook inspires forays into tide and woods and a sense of adventure in the kitchen.
Long-time West Coast forager and the chef behind the popular Swallow Tail Supper Club, Robin Kort’s approach 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 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
- Evergreen Ice Cream
- Halibut with Fermented Birch
- Wild Herb Cannelloni
- Sea Lettuce Breadsticks
- Wild Mushroom Paté
- Braised Burdock Root Congee
- Salish Sea Dashi Hot Pot
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.