The Deerholme Foraging Book
Wild Foods and Recipes from the Pacific Northwest
About the Book
The Deerholme Foraging Book is an exploration of the wild foods found in the Pacific Northwest. It is written by award-winning chef and author Bill Jones and features local mushrooms, edible plants, sea vegetables, and shellfish. The book is the product of twenty years of research and professional cooking with foraged foods. It serves as an introduction to the world of wild food and contains identification and sourcing information, harvesting and preparation tips, and more than one hundred delicious recipes featuring many types of wild foods. The recipe list includes techniques for preserving food and covers basic pantry preparations, appetizers, soups, salads, and desserts, as well as meat, seafood, and vegetable dishes. The recipes are global in influence and use simple techniques woven in with expert knowledge to create good, homemade food.
Linking to traditional uses for wild foods and future possibilities for our diet and wellbeing, as well as enhancing our appreciation of the environment around us, The Deerholme Foraging Book also includes an index, a bibliography, full-colour photos of wild foods and dishes, and Jones’s own foraging stories.
“It’s rare to find an expert forager who is also an inspired chef. But from Weed Pie to Smoked Salmon with Honey and Grand Fir, Bill Jones reveals a trove of wild delights with recipes easy enough to whip up at home but that would also dazzle if served at a great restaurant.” —Ron Zimmerman, Proprietor, The Herbfarm Restaurant
“Bill Jones is THE authority on foraging and mushrooms in British Columbia. Deerhomle Farm is a mecca for culinarians who love the outdoors and Bill captures the beauty and essence of the Vancovuer Island wilderness in his recipes and writing. A must have book for anyone who delves into the wild!” —Eric Pateman, Chef/Owner of Edible Canada
“I have seldom felt more connected to food than foraging the Cowichan Valley with Bill. A meal he made ranks as one of my most memorable foraged food prepared with skill and creativity. This book will inspire you to get off the couch and jump into the forest.” —Rob Clark, Chef/Owner of The Fish Counter
“Bill Jones is one of those rare chef–foragers who combines the skills of an excellent chef and teacher with an extensive expertise in the foods of field and forest. This is an exceptional combination and that is why you must add this book to your library.” —Dr. Sinclair Philip, Co-Owner of Sooke Harbour House
“Foraging—the art and science of harvesting nature’s edible bounty—is likely humankind’s oldest profession, no matter what other trades might claim . . . The Deerholme Foraging Book: Wild Foods and Recipes From the Pacific Northwest takes a broader look at what’s out there to eat.” —The Georgia Straight
“If you’re searching for an authority figure on foraging and cooking with wild foods, look no further than Bill Jones.” —Western Living
“The Deerholme Foraging Book digs deeper into the edible landscape of the Island from forest to field to seashore with lush colour photography, an identification guide and what to forage through the seasons appealing to both novice and expert … [It] is comprehensive and creative in scope and confirms [Jones] as an expert in the field.” —Cooking with a Broad
“This book is full of excellent photos for identifying edible mushrooms and herbs, and has great recipes… most of the plants identified in this book grow in the Pacific Northwest… it’s a great asset for anyone interested in forest foraging.” —Olive Branch United