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

“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

Whether you're a twenty-something executive coming up for breath or a CEO at the top of your game, whether you re considering retirement or a career break, To Plant A Walnut Tree is a personal invitation to reshape your life and find a pathway to share wisdom in a practical way.

"First published in the United Kingdom by Ebury Press in 2015."--Title page verso.

"One of the key texts of Malraux's work . . . [its] pages must be counted among the most haunting in all of twentieth century literature."—Victor Brombert "The description of the gas attack on the Russian front in 1915 will never be forgotten by anyone who has read it. . . . [Malraux] writes with the precision, the certitude and the authority of an obsessed person who knows that he has found the essence of what he has been looking for."—Conor Cruise O'Brien, from the Foreword Malraux's greatest novel, Man's Fate, gave a grim, lurid picture of human suffering. [The Walnut Trees of Altenburg], written by a life-long observer of violent upheaval and within the shadows of World War II, gives a calm, thoughtful vision of humanistic endeavor that can transcend the absurdity of existence. Mature readers will find this a rewarding visit to one of the most accomplished writers of our time."—Choice