“In this delightful outing, food writer Zachos suggests ways to mix up meals using foraged plants.
This is perfect for spirited home cooks with a taste for wild, fresh flavors.”

– Publishers Weekly

“Ellen Zachos, founder of backyardforager.com, provides an introduction to common spices, herbs, flowers, fruit, seeds, roots, and mushrooms. She pairs foraged finds with familiar staples, such as eggs or frozen puff pastry, and stresses accessibility and sustainability.”

– Pooja Makhijani, Publishers Weekly

“Ellen Zachos is out to convert audiences with Forager’s Pantry, an inviting, easy-to-follow guide to tasty, wild plant ingredients that grow all around us, waiting to be harvested and eaten.
Glowing photographs and simple yet alluring recipes make it easy to head out in the woods, an urban park, or one’s own backyard, plundering weeds and flower beds for delicious foods. Zachos includes a wealth of information about sustainable and healthy new ingredients “with exceptional, unbuyable flavors” to play around with.
With increased interest in homesteading, home cooking, organic gardening, environmental issues, and self-sustaining and economical activities, Forager’s Pantry is a cookbook that has wide appeal.”

– Rachel Jagareski, Foreword Reviews

“Well, it’s time to up your game. In her new book, Ellen Zachos takes the hands of both beginner and seasoned foragers and guides them through the woods AND the kitchen – providing master recipes, flavor profiles, availability charts, and an encouraging, witty voice to help you adapt the familiar dishes you love to the hobby you may find yourself pursuing for the rest of your life.
If you’re concerned about foraging, her experience and enthusiasm is infectious, and will help you dip your toes into all the things that make foraging so addictive: the fresh air…the quiet contemplation and observation… the discovery of treasure on a glorious spring afternoon.”

– Marianne Willburn, Garden Rant

“This cookbook takes wild dining seriously. Gourmet dishes include basics like Acorn and Wild Mushroom soup and Stuffed Yucca Flowers, but then present roasted Dandelion Ice Cream, Spicebush Baklava, and what about that Pawpaw Créme Brulé? Zacho is devoted to making delicious meals so no plant identification is included, but offers plenty of foraging techniques and tells how to preserve your wild bounty.”

– Kathi Keville, American Herb Association