Chef’s Wild Nordic

Recipes from chef and forager Sami Tallberg that follow the Nordic year, cooking each wild ingredient in its season. Spring brings the first green shoots for fresh salads, summer is full of flowers, and autumn carries on with wild berries, mushrooms and game. Winter is for preserved flavours alongside fresh cold-water fish.

The dishes are simple and built around what the northern landscape offers in its short, intense growing season. Edible wild plants can be gathered wherever the land is clean and unspoilt, and the book encourages you to start close to home.

Sami's foraging began with wild fennel and sea kale while cooking in London, and led him back home to Finland, where he now champions the forager's way of life.

• Hardback
• Published by Cozy Publishing
• ISBN: 978-952-7547-99-1