"This delicious collection of coastal recipes, highlighting the cultural practice of foraging. An exploration of wild foods, chef Bill Jones features of ton of recipes using sea vegetables, shellfish, edible plants and foraged mushrooms. Bill provides everything you need to transform these uncommon ingredients into everyday dishes like salads, soups and even desserts." --Food Network Canada "The Deerholme Foraging Cookbook, includes creative recipes for wild foods of all kinds, including those using the needles and tender tips of Douglas fir, grand fir and Sitka spruce he collects in the forest around his farm." -- Globe and Mail " The Deerholme Foraging Cookbook is an exploration of the wild foods found in the Pacific Northwest." --Vancouver Foodster "[ The Deerholme Foraging Cookbook ] gives you a brief introduction to foraging and teaches you how to build and maintain a wild foods pantry." --CBC On the Coast Praise for the First Edition "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. Deerholme 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, former 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 . [it] 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 "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.