"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, Prioprietor, 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
About the Author
Bill Jones is a renowned, French-trained chef based on Deerholme Farm in the Cowichan Valley, British Columbia. He is the author of ten cookbooks and winner of two world cookbook awards. His writing has appeared in numerous publications, including the New York Times, Gourmet, Bon Appetit, Saveur, and Harrowsmith. An acknowledged expert on wild foods and foraging, Bill has a keen respect for local First Nations ethnobotany and culture. He is an accomplished cooking instructor and a passionate supporter of local food communities, and is a founding member of FarmFolk/CityFolk and SlowFood Vancouver Island and a key organizer of the second Canadian Chefs’ Congress held in BC in 2010. His consulting company, Magnetic North Cuisine, is active in all areas of local food production, marketing, and development. Please visit Bill online at deerholme.com.