Chef's Wild Nordic – Recipes for 72 Micro-Seasons

A cookbook for those who eat with the land, not just from it.

Chef’s Wild Nordic follows the year not by four seasons but by seventy-two — the ancient micro-seasons that mark nature’s true rhythm. Chef and professional forager Sami Tallberg, who traded London’s kitchens for the forests and shorelines of his Finnish homeland, guides you through a year of wild cooking: spring’s first green surge gathered into bright salads, summer’s flowering abundance, autumn’s mushrooms, berries and game, and winter’s preserved depths alongside cold-water fish pulled from icy Nordic waters.

At the heart of each recipe is a wild ingredient — a generous offering from a northern landscape shaped by its brief, intense growing season. Tallberg’s approach is both practical and philosophical: forage where the land is clean, start close to home, and let the wild magic unfold.