I think I’m just not the targeted audience for this book. My family is just your average family. I’ll never think of making them things with nettles or a rhubarb and lilac pavlova.

This cookbook is beautiful and I love how it’s broken down by season rather than by meal time or ingredient.

This is an opulent seasonal cookbook for gourmet recipes that sometimes contain foraged ingredients. There are photos for most recipes, but no nutritional information. The recipes sound delicious but are quite a bit fancier than the ones I typically cook as a cook who actually incorporates wild foods in my daily cooking. I’m not sure where the rule came from that all recipes involving foraged ingredients need to read like something you’d pay a hundred dollars for and leave hungry, but it definitely seems to be a rule somewhere. This is a lovely cookbook but I really feel like it’s written more for people stuck in a city and dreaming of a foraging lifestyle rather than for regular folks who are actually gathering foods like wild mushrooms, nettles and spruce tips. Also, it would benefit from far more wild foods (mulberries, lambs quarters, acorns, pheasant backs mushrooms, gooseberries, violets, dandelions, dock seeds…) and in the section on ramps she did not go into sustainability for these greens that are being drastically overharvested in many places and she showed them being dug up with roots, which I won’t even go into but will certainly get the foraging police after you. These are still wonderful recipes but they are perhaps best suited for the type of people who buy their foraged ingredients at the farmers market and the rest of their ingredients at Whole Foods or some little grocery in Martha‘s Vineyard.

I read a temporary digital copy of this book for review.

I received a copy of this book through NetGalley in exchange for an honest review.

This is a beautiful recipe book!

It's sorted by season starting with spring. There's information on each season with corresponding recipes. There's a focus on foraging and getting food from the Earth. There's helpful tips and suggestions on how to find some of the ingredients. This isn't the kind of recipe book I'd use for regular meals, but there's a lot of interesting and unique recipes using ingredients like maple blossoms, ramps, and other things you can grow at home which I liked. I wish there were some more pictures of finished recipes, but overall it's a nice cook book.

I received a free ebook from NetGalley in exchange for a fair review.

The Rooted Kitchen is a book very far out of my scope but is extremely interesting and informative. Readers wanting to start foraging or are already gathering and foraging will really appreciate this book. For the right reader, this book will provide so many tips, recipes, and ideas for gathered food. I however, am absolutely not that person, however I do appreciate the obvious passion and thoroughness of the author. The photos are gorgeous and the instructions are clear. A very unique and beautiful book.

This is a beautiful book with a great variety of recipes. We tried Celeriac cassoulet with crispy herb and gruyere crumbs- so good. We weren't able to use celery root but wow was this good. We even left off the topping. Can't wait to try it with everything. I am so excited to try the pistachio tahini. The photos are beautiful a few have too many shadows for me it appears more arty than food related. The entire book is a really beautiful read.

Rooted Kitchen is a tutorial guide to foraging and reconnecting with nature including recipes developed and curated by Ashley Rodriguez. Released 5th March 2024 by Penguin Random House on their 10 Speed Press imprint, it's 272 pages and available in paperback format.

The author writes passionately and engagingly about foraging, love of environment, and the importance of stewardship of our precious vulnerable planet. The book is written clearly in layman's language and is easily accessible for the average reader. It's arranged logically with recipes collected in seasonal chapter. The author also cautions against over-harvesting, a vitally necessary reminder everyone needs to hear.

The recipes showcase forage-able ingredients. They're arranged by season: Spring - Summer - Fall - Winter. Recipe ingredients are in bullet lists with imperial (American) units, followed by step by step preparation and presentation instructions. Many of these recipes are *fancy* and would be right at home at a trendy local-sourced foodie restaurant. They're gorgeously styled and presented; some of them are breathtaking (pea and nettle butter toast with pickled shallots and mint is beautiful and appetizing). There are many meatless and vegan friendly dishes included, but not all are.

This is definitely one for dedicated foodies. It's a lovely book and would make a superlative choice for public library acquisition, gift giving, and home reference. Some of the ingredients take a while (days) to prepare, so this is definitely not a "have dinner on the table in 30 minutes" type book. Slow, meditative food, well prepared.

Four and a half stars.

Disclosure: I received an ARC at no cost from the author/publisher for review purposes.

Beautiful cookbook with a focus on utilizing in season ingredients. I liked the way the book is sectioned by season and not all jumbled up. Photography is stunning as well.

I love this beautiful book! The book is organized by seasons, with lots of recipes along with brief essays on nature, gardening, foraging, cooking over open fire, etc. The book is full of gorgeous photography (of all of the recipes and nature).

The recipes are plant focused, interesting, and nutritious. It’s not a vegetarian cookbook, but many recipes in the book are vegetarian/vegan.

I tried a few recipes and have many more I plan to make. The Brussels sprouts and leeks with pistachio tahini was a unique and interesting dish! The beef and mushrooms in red wine sauce was delicious! I loved the kale raab and chickpea stew with coconut and dill was so easy and tasty- it will be going on regular lunch rotation!

I highly recommend this book for anyone who enjoys gardening, foraging, and cooking!

Thank you to Clarkson Potter Publishers and NetGalley for the advance read e-copy! The book comes out March 5th, and I will be adding a hard copy to my shelves soon!

Wonderful book with beautiful pictures and whole food recipes. There are “normal” recipes and then those that inspire you to venture out and forage for ingredients. Everything sounds delicious and I can’t wait to add this cookbook to my arsenal. Thanks to NetGalley for allowing me to review early.

Wonderful! Beautiful photos, nice blend of personal stories and knowledge. We’ve tried several recipes, and look forward to creating more delicious meals from this book. The Kale and carrot slaw has been on repeat - particularly good added to a sandwich or as a pita filler for a quick lunch. The oven roasted ratatouille was easy and flavorful. I will explore more and appreciate the insights provided.

Book Review: Rooted Kitchen by Ashley Rodriguez

Rating: 4 stars

Rooted Kitchen by Ashley Rodriguez is a delightful cookbook that not only offers over 80 inventive recipes but also serves as a guide to deepen your relationship with the natural world. The book is organized seasonally, making it easy to find recipes that make the most of fresh, local ingredients. From comforting Nettle Orecchiette with Sausage and Mint in spring to Fire-Roasted Pumpkin Fondue with Chanterelles in fall, the recipes are both inventive and delicious.

One of the standout features of Rooted Kitchen is its focus on foraging, preserving, and cooking over an open fire. The book provides tips for harvesting ingredients like mushrooms and edible flowers, along with beginner foraging techniques. The mindfulness activities sprinkled throughout the book encourage readers to connect with nature through their food.

The layout of the cookbook is well thought out, with beautiful and plentiful photos that make flipping through the book a visually pleasing experience. The recipes are easy to follow, and the seasonal organization helps readers make the most of nearby nature's offerings. The "Seedy Rye Flatbread" recipe is a must-try and a testament to the deliciousness found within the pages.

As a reader, I particularly enjoyed the sections on foraging, which added an extra layer of depth to the culinary experience. Overall, Rooted Kitchen would be a perfect addition to any foodie's cookbook library, offering not only delicious recipes but also a fresh perspective on connecting with the earth through food. And let's not forget to mention that the cover of this cookbook is simply perfection in every way.

⚠️This review was written based on personal opinions and experiences with the book. Individual preferences may vary⚠️

I am a big fan of Ashley Rodriguez’s other two cookbooks and have been looking forward to this book as it feels like a departure from her previous work. I am absolutely delighted to find out that this book feels like a new outlook on food and foraging but that she maintains her warm and approachable writing style. Although the book could easily feel out of reach given the very specific foraged ingredients that are referenced, Rodriguez does an excellent job of providing accessible alternatives and encouraging substitutions. I’m excited to dive into this and have many recipes earmarked for the coming spring and summer seasons.

tl;dr
A variety of recipes and beautiful photos great for a beginning forager looking for what to do with their harvest.

Thoughts
With more and more people foraging, it's natural to also want to know what to do with the foods one forages. Most foraging guides offer brief suggestions and guidelines, but Rooted Kitchen takes it a step further by providing actual recipes, along with a handful of tips on best harvesting practices. It's also got some genuinely gorgeous photos. The book is divided by season, making it easy to find the ingredient you want to showcase. Recipes range in difficulty, with something in here for every skill level. Most dishes are pescatarian, but include notes on vegetarian and vegan alternatives. If you or a friend has jumped into foraging and want to know what to do with everything you've harvested, this is a great place to start.

This is the perfect cookbook for those looking to eat more local, seasonal, fresh ingredients. A variety of vegetarian and non-vegetarian options for recipes. The well thought out recipes and combined with short stories, tips on foraging, and beautiful photos. There are many recipes in this book that I plan to make in the next few weeks.

Rooted Kitchen by Ashley Rodriguez was a delightful surprise! As someone who savors growing my own food and eating seasonally, I really appreciated Ashley's heart behind writing this cookbook. She gives the reader a unique glimpse into living and eating in the Pacific Northwest!
The cookbook and recipes are sectioned by the four seasons and do a good job of capturing the essence of each one. Ashley also very briefly gives information on foraging, preserving and fermenting foods. While I love that she included those aspects in this cookbook, I would encourage people to do more research and look into other books that go more in depth before actually trying to forage/preserve/ferment on their own.
I don't think this cookbook will be for everyone but I do believe it will delight those of us who are comfortable with trying new ingredients and desire to eat seasonally with great appreciation to nature and all it can offer!

The recipes in this book all look really good! I'm excited to try a bunch of them when I can get all of the ingredients that I need!

I love the photos in this cookbook, and the recipes are great! I have my own garden that I cant wait to try some of these meals

I received an ARC of this cookbook from NetGalley in exchange for an honest review.

The pictures in this cookbook are wonderful. And the recipes are varied and interesting!

The photos in the cookbook are really lovely. It makes eating vegetables look beautiful. I can't wait to try some of these recipes. It's nice to have other ways to incorporate veggies into meals.
I liked the look of incorporating going out into nature and foraging to gain a deeper connection with the food we are eating.
I liked that this book was broken into seasons also.

Thank you NetGalley for this ARC.

This book is spectacular for the "crunchy" crowd. I really appreciate the earth-centric theme and separation by season. Some of the ingredients in this book may need to be foraged for, but that's half the fun! Connection to the earth and eating food you've found or grown yourself is so important. Some of the recipes may seem daunting, but nothing looked overly difficult for the average home chef. I am personally wary of cooking and baking using pine needles, but would maybe try it. There are some recipes in here that I will definitely be trying.

I was reminded a lot of Erin French's method of preparing menus and food at The Lost Kitchen.

Every photo is absolutely stunning, which is a huge plus for any cookbook.

Thank you for this advanced copy in exchange for my honest thoughts!