This revised edition of the popular Pacific Northwest foraging cookbook from Deerholme Farm on Vancouver Island explores wild foods found in the region. Award-winning chef and author Bill Jones’s recipes feature local mushrooms, edible plants, sea vegetables, and shellfish. Over twenty years of research and professional cooking with foraged foods result in an introduction to wild food, including identification, sourcing, harvesting, and preparation tips.  The cookbook includes over 100 delicious recipes covering various dishes, from basic pantry preparations to meat, seafood, and vegetable dishes, with techniques for preserving food. Enhanced by the author’s photography and foraging stories, the cookbook connects traditional wild food uses to future dietary possibilities and environmental appreciation. (Medium Discount)