A collection of 4 recipes that showcase foraged ingredients from the Pacific Northwest coast.Longtime West Coast forager and the chef behind the popular Swallow Tail Supper Club, Robin Kort’s approach to cooking is a blend of simplicity and experimentation. Showcasing foraged ingredients like wild mushrooms, seaweed, fish and molluscs, flowers and evergreen tips, she brings together 4 recipes to inspire forays into tide and woods and a sense of adventure in the kitchen.With a palate influenced by Japanese, Italian, and Spanish cuisine, and chapters organized around the four seasons, The Coastal Forager’s Cookbook offers recipes for starters, main dishes, desserts, and drinks, includingEvergreen Ice CreamHalibut with Fermented BirchWild Green CannelloniSea Lettuce BreadsticksWild Mushroom PatéBraised Burdock Root CongeeSalish Sea Dashi Hot PotAlong the way Robin shares memories of her childhood on the West Coast and her world travels, tips on plant identification, and guidance on mindfu