“In this remarkable new cookbook, Bergo provides stories, photographs and inventive recipes.”—Star Tribune As Seen on NBC's The Today Show! "With a passion for bringing a taste of the wild to the table, [Bergo’s] inspiration for experimentation shows in his inventive dishes created around ingredients found in his own backyard."—Tastemade From root to flower—and featuring 180 recipes and over 230 of the author’s own beautiful photographs—explore the edible plants we find all around us with the Forager Chef Alan Bergo as he breaks new culinary ground! In The Forager Chef’s Book of Flora you’ll find the exotic to the familiar—from Ramp Leaf Dumplings to Spruce Tip Panna Cotta to Crisp Fiddlehead Pickles—with Chef Bergo’s unique blend of easy-to-follow instruction and out-of-this-world inspiration. Over the past fifteen years, Minnesota chef Alan Bergo has become one of America’s most exciting and resourceful culinary voices, with millions seeking his guidance through his wildly popular website and video tutorials. Bergo’s inventive culinary style is defined by his encyclopedic curiosity, and his abiding, root-to-flower passion for both wild and cultivated plants. Instead of waiting for fall squash to ripen, Bergo eagerly harvests their early shoots, flowers, and young greens—taking a holistic approach to cooking with all parts of the plant, and discovering extraordinary new flavors and textures along the way. The Forager Chef’s Book of Flora demonstrates how understanding the different properties and growing phases of roots, stems, leaves, and seeds can inform your preparation of something like the head of an immature sunflower—as well as the lesser-used parts of common vegetables, like broccoli or eggplant. As a society, we’ve forgotten this type of old-school knowledge, including many brilliant culinary techniques that were borne of thrift and necessity. For our own sake, and that of our planet, it’s time we remembered. And in the process, we can unlock new flavors from the abundant landscape around us. “[An] excellent debut. . . . Advocating that plants are edible in their entirety is one thing, but this [book] delivers the delectable means to prove it."—Publishers Weekly "Alan Bergo was foraging in the Midwest way before it was trendy."—Outside Magazine

This is the only comprehensive guide available covering all aspects of English walnut culture. Applicable worldwide, includes over 50 color photographs, practical considerations on walnut varieties, hedgerow planting and agricultural chemicals

With rich photography, expert voice, and taste-making style, Martha Stewart Weddings—a brand-new volume, the first in nearly two decades—is at once a guide to and inspiration for planning a wedding. Since the debut of Martha Stewart Weddings in 1995, it has been the premier resource for couples looking to plan and personalize their big day. To coincide with the brand’s 20th anniversary, the magazine’s team of experts has compiled a comprehensive guide to their distinctive way of creating a customized celebration. It’s packed with the original ideas, real-wedding photographs, and tried-and-true advice for which the brand has become known. From the engagement to the day itself, every detail is covered. Readers will learn what goes into making a “Martha” wedding, which includes dreaming up a cohesive theme and color palette, as well as finding a dress and suit, registering for gifts, enjoying showers and bachelor(ette) parties, hiring vendors, choosing the flowers and cake, and orchestrating a sweet send-off for the evening. With 300 full-color photographs, Martha Stewart Weddings will be the most gorgeous and practical wedding book on the market and a keepsake for every bride.

Black Walnut provides important reference information and interesting reading about the Eastern black walnut for forestry educators and students, environmentalists, and related professions. The author examines current research being done on black walnuts at major universities in the United States, as well as the history, different uses, and importance of black walnuts. An eight page color photo section and nearly 40 black and white photographs are included.

This is the first comprehensive and up-to-date reference on the science, mechanism, methodology, and application of allelopathy. The objective of this practical reference is to report on the latest advances by inviting leading scientists to contribute in specific fields. The volume is organized under three major subsections: History of allelopathy, Allelochemicals, allelopathic mechanisms, and bioassays, and Application of allelopathy in agriculture and forestry.