Food in the Wild – Foraging & Outdoor Cooking Cookbook

A basket of woodland mushrooms, a handful of berries and something good cooking over the fire. Food in the Wild brings a fresh perspective to outdoor meals, with mainly plant-based recipes that make the most of foraged berries, mushrooms and wild herbs.

Written by Saara Atula and wilderness guide and chef Sonja Lassila, this Cozy Publishing cookbook moves from mushroom toasties and okonomiyaki to wild herb crêpes and pan-baked berry baklava. The recipes are designed for cooking over a campfire or camping stove, with guidance on foraging and preserving woven through the book.

One for the kitchen shelf and the next adventure, whether you’re heading out for the afternoon or settling in for a night under canvas.