My Newest Cookbook: COOKING WILD

To eat wild foods, you needn’t crawl through the forest or hunt your own game. Many of these foods are as close by as your local supermarket. COOKING , penned by me and James O. Fraioli, takes a big view of “eating close to nature,” including recipes and information on foraged and uncultivated foods as well as looking at the progeny of wild foods more conveniently found for sale alongside their conventional cousins.

Warm Dandelion Salad, Grilled Trout with Herbs and Pancetta, Fried Wild Rice, Spatchcooked Pine Chicken, Manhattan Clam Chowder, and Rhubarb Galette are only a few of the different tastes you will encounter in COOKING WILD. Uncultivated foods are better for the planet and your plate, so for best health—and best flavor!—go wild!

Increasingly, Americans are concerned about where their food comes from, how it’s produced, packaged, and marketed. Heritage breeds, Paleo diets, farmers’ markets, and environmental and climate concerns all point to increased interest in foods that are as natural and un-manipulated (read: healthy) as they can be.

In my book, plants, seafood, meat, and birds are all covered in more than 150 recipes, and will serve as a historical, agricultural education for you and your kitchen.

You can learn more about COOKING WILD on my website: https://chefjohnash.com