Description

Book Synopsis
Deepen your relationship with the natural world through more than 80 delightfully inventive recipes featuring seasonal ingredients, plus thoughtful essays, tips, and basic techniques for foraging, preserving, and cooking over an open fire.

At a time when we urgently need to connect with the earth, Rooted Kitchen offers a fresh way to appreciate nature and the treasures it provides. Organized seasonally, you’ll find recipes to make the most of your farmers market or neighborhood foraging haul, such as a comforting Nettle Orecchiette with Sausage and Mint in spring (and how to use nettle leaves to make a nutritious, soothing cup of tea on chilly mornings); Nectarine Salad with Cucumber, Fennel, Feta and Herbs in summer; and Fire-Roasted Pumpkin Fondue with Chanterelles in fall.

You’ll also find tips for harvesting ingredients, from mushrooms to nettles to edible flowers, along with preser

Rooted Kitchen

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    A Hardback by Ashley Rodriguez

    £24.00

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    RRP £30.00 – you save £6.00 (20%)

    Order before 4pm on Wednesday for delivery by Fri 6 Nov 2026.

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      Book details

      Publisher Clarkson Potter/Ten Speed
      Published 3 May 2024
      ISBN-13 9780593579329
      978-0593579329
      ISBN-10 0593579321
      Also in:
      Food & Drink Cookery

      Description

      Book Synopsis
      Deepen your relationship with the natural world through more than 80 delightfully inventive recipes featuring seasonal ingredients, plus thoughtful essays, tips, and basic techniques for foraging, preserving, and cooking over an open fire.

      At a time when we urgently need to connect with the earth, Rooted Kitchen offers a fresh way to appreciate nature and the treasures it provides. Organized seasonally, you’ll find recipes to make the most of your farmers market or neighborhood foraging haul, such as a comforting Nettle Orecchiette with Sausage and Mint in spring (and how to use nettle leaves to make a nutritious, soothing cup of tea on chilly mornings); Nectarine Salad with Cucumber, Fennel, Feta and Herbs in summer; and Fire-Roasted Pumpkin Fondue with Chanterelles in fall.

      You’ll also find tips for harvesting ingredients, from mushrooms to nettles to edible flowers, along with preser

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