Cooking with Trees: 60 Recipes from Bark to Bite

By Kerstin Rodgers

From evergreen to shrubs, sixty ways in which you can use trees to create original and tasty dishes.

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Trees cover 30% of the planet's surface but they are often overlooked as a cooking ingredient. Award winning writer and founder of The Supperclub, Kerstin Rodgers is changing this. Her new cookbook, Cooking with Trees features sixty original ways to create dishes from trees.

Have you ever eaten your Christmas tree? Did you know that cooking food on bark helps to enhance its flavour? And would you like to master making your own homemade root beer?

In Grenada, Kerstin Rodgers meets bark farmers to learn how to peel cinnamon, while on a trip to Canada, she masters several sweet recipes using syrups from different trees. Closer to home, Kerstin has perfected making pine brûlée using needles from her Christmas tree, reinvents Twiglets with actual twigs, and has perfected her techniques on using blossoms to make tasty desserts.

From root, bark, wood, sap, leaf, blossom and branch, Cooking with Trees: 60 Recipes from Bark to Bite is a joyous collection of recipes and ideas from around the world, using trees as the main ingredient. Once you've discovered pine nut lasagne, palm heart ceviche and nutmeg jam, you'll notice there's an entire culinary adventure to be had in the forest.

Image credits: Design by Mecob. Book designs, cover and other images are for illustrative purposes and may differ from final design.

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