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Pacific Feast: A Cook's Guide To West Coast Foraging and Cuisine Paperback – Oct 27 2010
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About the Author
Jennifer Hahn has over twenty-five years of wilderness travel experience and is an expert sea kayaker. She has hiked the Pacific Crest Trail from northern California to Canada and solo-kayaked from Ketchikan, Alaska, to Bellingham, Washington, over two springs and summers. She runs Elakah Kayak Expeditions and is the author of Spirited Waters: Soloing South Through the Inside Passage. She relies on wild harvesting to keep her pack and kayak light, and lives in Bellingham, Washington. Ethnobotanist and photographer Mac Smith is a kayak guide and naturalist and has been teaching wild harvesting classes for more than 30 years.
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Most Helpful Customer Reviews on Amazon.com (beta)
My only complaint is the lack of pictures. In general, I think cookbooks without pictures aren't great. You really need an idea of what you're working towards. However, in this case, I think it is essential. Since we are foraging for unusual ingredients, there needs to be some more and better pictures (plus further explanations) on what each item looks like and where to find it, etc.
As it is, there is only a few pages in the middle full of 1 colour picture for each ingredient (and it's so sparse, I'm not sure it covers everything in the book).
Excellent reference to have on my shelf, but could be better.
She takes the time to describe the different eatible weeds, berries, roses and mushrooms to name a few in great detail. She informs the reader where the species is native to and how it can be used.
Equally enjoyable are her short essays. While I looked forward to trying some of the recipes, I was capitvated by her essays. You can feel her engery and love of mother earth (and berries) while reading of her adventures in the wild. I found the short stories to be addicting reading one after another.
I would encourage everyone who has a love for the great outdoors to pick up a copy of Ms. Hahn's book and sit back for an enjoyable read and some great recipes from some Great Chefs.
The writing is inviting, intriguing, and tremendously informative while being very quick and straight forward. The harvesting and preparation is very well laid out and dissolves any difficulty like butter liquefying in a skillet. Practical, cultural, medical, historical nuggets are stirred in and add flavor and moisten the text and impressively do not side track the author or my reading of the book. With many of the plants coming into season at different times it looks easy to see what to watch for ripening next and read up on that. The recipes are not complicated and very enjoyable with many fun twists.
I also purchased the laminated foraging guide as it is suited to the weather here and is ready made for field work. This book is tremendously accessible, empowering, encouraging, a lot of fun and even healthy!