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Happy Snacking, Don't Die!: Foraging and Vegan Recipes with Black Forager
INSTANT NEW YORK TIMES BESTSELLER!
Beloved social media sensation Black Forager’s long-awaited guide to foraging, sometimes even in your own backyard, and vegan cooking.
Your next favorite ingredient might be hiding in plain sight in your own backyard. Alexis Nikole Nelson, best known to millions of fans as Black Forager, invites you on an adventure to discover the abundance around you. Alexis captivates people with her joyful enthusiasm and deep knowledge of foraging and inspires them to explore the bounty of their own backyards, parks, and trails, and now she does the same in her eagerly awaited first book.
Part foraging guide, part plant-based cookbook, Happy Snacking, Don’t Die! shows you how to turn common plants, flowers, and fungi into yummy, vegan meals during each season—no wilderness survival skills required. In spring, you’ll learn to pickle Magnolia flowers and turn Japanese Knotweed into a refreshing granita. Summer is for frying up Milkweed Buds, making Juneberry Hand Pies, and crafting Rosewater Baklava. When fall arrives, you’ll be making savory mushroom dishes (a.k.a. chicken of the woods) like Maitake steak and bacon. And in winter, cozy up with Pine Shortbread Cookies and Oyster Mushroom Chowdah.
With helpful plant identification photos throughout, this book is an essential resource packed with practical tips on ethical foraging and crucial safety information (so you “don’t die”) for people across the northern hemisphere. With her signature humor and infectious spirit, Alexis proves that foraging isn’t just for survivalists—it’s for anyone who wants to connect with nature and add exciting new flavors to their table.
Beloved social media sensation Black Forager’s long-awaited guide to foraging, sometimes even in your own backyard, and vegan cooking.
Your next favorite ingredient might be hiding in plain sight in your own backyard. Alexis Nikole Nelson, best known to millions of fans as Black Forager, invites you on an adventure to discover the abundance around you. Alexis captivates people with her joyful enthusiasm and deep knowledge of foraging and inspires them to explore the bounty of their own backyards, parks, and trails, and now she does the same in her eagerly awaited first book.
Part foraging guide, part plant-based cookbook, Happy Snacking, Don’t Die! shows you how to turn common plants, flowers, and fungi into yummy, vegan meals during each season—no wilderness survival skills required. In spring, you’ll learn to pickle Magnolia flowers and turn Japanese Knotweed into a refreshing granita. Summer is for frying up Milkweed Buds, making Juneberry Hand Pies, and crafting Rosewater Baklava. When fall arrives, you’ll be making savory mushroom dishes (a.k.a. chicken of the woods) like Maitake steak and bacon. And in winter, cozy up with Pine Shortbread Cookies and Oyster Mushroom Chowdah.
With helpful plant identification photos throughout, this book is an essential resource packed with practical tips on ethical foraging and crucial safety information (so you “don’t die”) for people across the northern hemisphere. With her signature humor and infectious spirit, Alexis proves that foraging isn’t just for survivalists—it’s for anyone who wants to connect with nature and add exciting new flavors to their table.
272 pages, Kindle Edition
Published September 22, 2026
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Displaying 1 - 30 of 36 reviews
September 29, 2026
One of my favourite humans, may she have all the continued successes! I’m happy I’m finally at a place in my life where I can support awesome people and buy their books and whatnot (second book in my life I’ve ever preordered, so cool)
Her passion and motivations are very evident throughout the author additions as well as the simple recipes (there are plenty of complex ones though). I think the book does its purpose in teaching people that food can be free and foraged food is as easy to work with as food from a store (if not easier because it’s in your backyard). The book is also a nice bridge for people who maybe aren’t sure about foraging so they can just introduce tiny pieces here and there into their diets without going full balls to the wall.
I’m on the west coast but there are plenty of recipes in here that I’m excited to try out and plenty I can sub with stuff local to me. I also love the design! So fun and light, total picnic vibes.
Her passion and motivations are very evident throughout the author additions as well as the simple recipes (there are plenty of complex ones though). I think the book does its purpose in teaching people that food can be free and foraged food is as easy to work with as food from a store (if not easier because it’s in your backyard). The book is also a nice bridge for people who maybe aren’t sure about foraging so they can just introduce tiny pieces here and there into their diets without going full balls to the wall.
I’m on the west coast but there are plenty of recipes in here that I’m excited to try out and plenty I can sub with stuff local to me. I also love the design! So fun and light, total picnic vibes.
September 29, 2026
So much fun, so much good information, so pretty to look at! Alexis knows an absurd amount about plants and has truly opened my eyes to a new way of existing in the outdoors.
With this cookbook, we’ve got guides to identifying incredible local edibles, we’re got recipes with variations for whatever is in your kitchen/climate zone, we’ve got some foraging 101 advice, we’ve got it all. The book is gorgeous to look at, bursting with color and joy, just like the incredible creative behind the whole book. I particularly loved the seasonal watercolor palettes. Definitely going to be making the pine shortbreads this year!
With this cookbook, we’ve got guides to identifying incredible local edibles, we’re got recipes with variations for whatever is in your kitchen/climate zone, we’ve got some foraging 101 advice, we’ve got it all. The book is gorgeous to look at, bursting with color and joy, just like the incredible creative behind the whole book. I particularly loved the seasonal watercolor palettes. Definitely going to be making the pine shortbreads this year!
Review of advance copy received from NetGalley
4 stars
I will read any vegan cookbook that does not rely on fake meat and other processed nonsense at its core, so I immediately jumped at the chance to check out this pretty unique take on the genre. There are, after all, only so many things you can do with tofu and tempeh. Just kidding. The list is actually endless! Still, I had to know what was going on here.
This intro blurb may tip readers off to something important; I had no idea who Alexis Nikole Nelson was when I requested this book. So, my review has nothing to do with a long, parasocial relationship, incoming expectations, or anything of the sort. I can't speak to what folks with authorial familiarity might think of this book. What I thought of it, however, was that it was pretty fascinating.
The title and cover really pulled my attention, and then the general premise of foraging fully won me over. Will I be foraging? I'm not there yet, but I've never even considered that until now. This author provides a lot of information about what to forage and how to cook it and how to stay safe in the meantime. Though I have no experience with this world, the information felt accessible and doable and while there's a clear perspective here, it's not one I ever found alienating (which is not always the case for me with this kind of read).
I recommend this to folks with any kind of diet. Minimally, it's fascinating to think about eating like this. On the other end of the spectrum, there are great looking recipes and some ideas that to me seem totally innovative.
*Special thanks to NetGalley and S&S/Simon Element for this arc, which I received in exchange for an honest review. The opinions expressed here are my own.
I will read any vegan cookbook that does not rely on fake meat and other processed nonsense at its core, so I immediately jumped at the chance to check out this pretty unique take on the genre. There are, after all, only so many things you can do with tofu and tempeh. Just kidding. The list is actually endless! Still, I had to know what was going on here.
This intro blurb may tip readers off to something important; I had no idea who Alexis Nikole Nelson was when I requested this book. So, my review has nothing to do with a long, parasocial relationship, incoming expectations, or anything of the sort. I can't speak to what folks with authorial familiarity might think of this book. What I thought of it, however, was that it was pretty fascinating.
The title and cover really pulled my attention, and then the general premise of foraging fully won me over. Will I be foraging? I'm not there yet, but I've never even considered that until now. This author provides a lot of information about what to forage and how to cook it and how to stay safe in the meantime. Though I have no experience with this world, the information felt accessible and doable and while there's a clear perspective here, it's not one I ever found alienating (which is not always the case for me with this kind of read).
I recommend this to folks with any kind of diet. Minimally, it's fascinating to think about eating like this. On the other end of the spectrum, there are great looking recipes and some ideas that to me seem totally innovative.
*Special thanks to NetGalley and S&S/Simon Element for this arc, which I received in exchange for an honest review. The opinions expressed here are my own.
October 10, 2026
Am I going to make anything in this book? Probably not. Did I enjoy the heck out of it anyway? Absolutely!
I adore Alexis and genuinely think she just seems like the most happy and fun person. Even on tiktok, everything she makes looks incredible and I would absolutely eat it. That being said, I am not confident enough to go foraging around where I live to attempt to make any of it. Gorgeous photographs and amazing sounding recipes though!
I adore Alexis and genuinely think she just seems like the most happy and fun person. Even on tiktok, everything she makes looks incredible and I would absolutely eat it. That being said, I am not confident enough to go foraging around where I live to attempt to make any of it. Gorgeous photographs and amazing sounding recipes though!
September 25, 2026
So many yummy recipes!! Love watching her tik toks and this was a fun cookbook, hopefully I can go out and use these recipes for good!
September 25, 2026
So good!!!!!
I'm definitely going to start foraging now. I've been overwhelmed and intimidated by the processing some foods need but she breaks everything down accessibly. (Particularly nuts! They're everywhere when I hike and I want to forage them!)
Her voice translates very well from social media to book form, you can definitely hear her voice as you read. The structure of recipes in order of seasons is *chef's kiss*, once again removing any overwhelm you might have of figuring out where to start. She's selected a broad range of plants, so while she's Ohio-based, many of these plants are found across the US.
Photos are gorgeous! My only wish is that the plant ID tips included large and clear photos, but this is supposed to be about processing and cooking, not identification (and also probably reduces liability on her behalf for readers who miss-identify plants.)
Her book tour was amazing, Lulu Miller led the Chicago one through a conversation about the racial politics of trespass and foraging laws, as well as how our national parks ignore the much needed caretaking that was once done by Native folk.
I'm definitely going to start foraging now. I've been overwhelmed and intimidated by the processing some foods need but she breaks everything down accessibly. (Particularly nuts! They're everywhere when I hike and I want to forage them!)
Her voice translates very well from social media to book form, you can definitely hear her voice as you read. The structure of recipes in order of seasons is *chef's kiss*, once again removing any overwhelm you might have of figuring out where to start. She's selected a broad range of plants, so while she's Ohio-based, many of these plants are found across the US.
Photos are gorgeous! My only wish is that the plant ID tips included large and clear photos, but this is supposed to be about processing and cooking, not identification (and also probably reduces liability on her behalf for readers who miss-identify plants.)
Her book tour was amazing, Lulu Miller led the Chicago one through a conversation about the racial politics of trespass and foraging laws, as well as how our national parks ignore the much needed caretaking that was once done by Native folk.
October 8, 2026
A delightful romp through the realm of foraging, with recipes, notes about each plant's flavor profile, and helpful tips in identifying. Alexis' personality truly shines through (I heard her voice in every chapter), which makes this really accessible, fun, and whimsical. I don't think most of these plants grow where I live, sadly, but I *did* find one (serviceberry) and I intend to make her recipes for it. If you like her channel, if you're interested in foraging, or if you just want a breath of fresh air during these stressful times, definitely get her book.
October 9, 2026
This amazing human wrote a book!! And it's just as amazing as she is!
Full of so many recipes, advice and information in her fun way of delivering it. You are learning, but it doesn’t feel like learning. It feels like having a conversation with a friend. ^_^
Full of so many recipes, advice and information in her fun way of delivering it. You are learning, but it doesn’t feel like learning. It feels like having a conversation with a friend. ^_^
October 1, 2026
This book is incredibly approachable for the beginner & the expert. Offers great inspiration for incorporating obscure wild ingredients into complex, multi-layered dishes. Photography is stunning, the instructions are precise & the deep respect for nature shines through on every page.
Review of advance copy received from NetGalley
Alexis (@blackforager) is a ray of sunshine and a wealth of knowledge and her book is no different. Alexis provides plenty of pictures and identification tips to set up readers to forage on their own and prep within their own kitchen without specialized equipment. I will be trying the crabapple jelly recipe in the coming weeks.
I received an ARC via NetGalley in exchange for an honest review.
Edit (8/31/26): I made the crabapple jelly, it was DELICIOUS.
I received an ARC via NetGalley in exchange for an honest review.
Edit (8/31/26): I made the crabapple jelly, it was DELICIOUS.
Review of advance copy received from NetGalley
As soon as I realized who wrote this book, I immediately decided I had to get it. The author's videos sometimes come across my social media feeds, and I always stop to watch them when they do, so when I saw this book, I knew it would be a good read. And thankfully, I was right.
I can’t vouch for any of the recipes, though many of them sounded yummy (did I really just use that word?). The writing itself was informative, occasionally moving, and there were multiple times where I laughed out loud. Alexis is always incredibly likeable in her videos, and that same likeableness comes across in the writing. The only downside to the book was that the pictures were in black and white, and I don't think it did the photos justice. From what I can tell, though, that's more of an issue with the ARC. The previews on other sites do show it in color, so I'm assuming the published book will be in color and I’m not going to count that against my rating.
So will I ever make anything in this? Doubtful. Will I ever go foraging? Also doubtful since I get itchy just standing on my back deck. But I still enjoyed this book, and even if you don’t plan on making anything from this or foraging, it’s still worth the read.
Thank you NetGalley and Simon Element for the ARC. All opinions are my own.
I can’t vouch for any of the recipes, though many of them sounded yummy (did I really just use that word?). The writing itself was informative, occasionally moving, and there were multiple times where I laughed out loud. Alexis is always incredibly likeable in her videos, and that same likeableness comes across in the writing. The only downside to the book was that the pictures were in black and white, and I don't think it did the photos justice. From what I can tell, though, that's more of an issue with the ARC. The previews on other sites do show it in color, so I'm assuming the published book will be in color and I’m not going to count that against my rating.
So will I ever make anything in this? Doubtful. Will I ever go foraging? Also doubtful since I get itchy just standing on my back deck. But I still enjoyed this book, and even if you don’t plan on making anything from this or foraging, it’s still worth the read.
Thank you NetGalley and Simon Element for the ARC. All opinions are my own.
September 26, 2026
yk u hv a Vegan book when: "To my mother, her mother, n this planet // (who in a way is everyone's mother)"
frolicking. pink. funny. tasty. empowering.
my bias: ive been waiting YEARS for this book! i hvnt been this excited for a cookbook voice since isa chandra. shoutout to all the cool indie shops w staff picks forcing this into my feed in time to snag the third to last copy!
the vibe: alexis is impossible not to love n turns the subject matter of an otherwise dreamy coffee table book into an accessible source of inspo (js check out her notes on "startch egg"!). we get notes on weather, timing, mindfulness, sci projects, taste, n more. the recipes r creative n modern.
the exactness: unlike the ARC, the hardcover is in a full groovy pastel cottagecore pallette. but i feel like there r more images of the plants than their finished recipes. not the identifying kind. we r even told to imagine how milkweed buds/wyngz will look. without the photos, servings can range from 2-4 or 4-6 from the same amount of ingredients. 2 cups of pickled greens is proposed as enough to bring to a cookout. although u may b able to find things at a fancier farmers market or in ur backyard, it's not trustworthy enough to experiment w bringing plant-based sides to a party. then again, i cant recall the last time i went thru a foraging cookbook so maybe all of this is normal. ofc plants vary in size anyway. we also hv her videos for ref as well as much, much better tasting notes than most sources. i was proud to finally find a cookbook that doesnt explain nooch. that may throw a couple n00bs off but sets the normal Vegan tone of the new era.
the disappointment: i thought there might b more history behind a of couple recipes. we do not get an exact time range of when she started practicing n we do get the admittance of finishing something too quickly to hv tested it w its accompaning glaze as well as the occasional typo. id like to chalk up at least part of the rush to ingredients' availability. she also does not detail "white sage" or how it is sacred. instead there's a simple "mugwort" Chinese tea suggesting artemisia vulgaris or js gen artemisia. all of this could b confusing for white readers. i get that it is all about local availability n prolly an unintentionally jarring colloquialism, but i expected more from a BIPOC author.
the anticipation: the recipes ofc r v fresh n plant frwd. the mustard greens scissor cut noodles for ex, use the roots in the dough n greens in the sauce. everything is made w simple, bold seasonality in mind rather than a lot of mixing things or showcasing a flavor u didnt forage. however, measurements vary without guidelines on how many u may expect to find or respectful ratios to take from a plant (we do get butterfly notes tho:). we also dont receive many ideas on what to do if we end up w smaller harvests or how best to use plants that hv been preserved in various ways.
i highly rec gifting this to ur mycophile, millennial woodland fairy, or Vegan friends. it is not a true foraging guide but cute n worthwile all the same. it is totally diff than those 70-90s wild food books in all the best of ways. overall, im excited to download iNaturalist n take classes.
frolicking. pink. funny. tasty. empowering.
my bias: ive been waiting YEARS for this book! i hvnt been this excited for a cookbook voice since isa chandra. shoutout to all the cool indie shops w staff picks forcing this into my feed in time to snag the third to last copy!
the vibe: alexis is impossible not to love n turns the subject matter of an otherwise dreamy coffee table book into an accessible source of inspo (js check out her notes on "startch egg"!). we get notes on weather, timing, mindfulness, sci projects, taste, n more. the recipes r creative n modern.
the exactness: unlike the ARC, the hardcover is in a full groovy pastel cottagecore pallette. but i feel like there r more images of the plants than their finished recipes. not the identifying kind. we r even told to imagine how milkweed buds/wyngz will look. without the photos, servings can range from 2-4 or 4-6 from the same amount of ingredients. 2 cups of pickled greens is proposed as enough to bring to a cookout. although u may b able to find things at a fancier farmers market or in ur backyard, it's not trustworthy enough to experiment w bringing plant-based sides to a party. then again, i cant recall the last time i went thru a foraging cookbook so maybe all of this is normal. ofc plants vary in size anyway. we also hv her videos for ref as well as much, much better tasting notes than most sources. i was proud to finally find a cookbook that doesnt explain nooch. that may throw a couple n00bs off but sets the normal Vegan tone of the new era.
the disappointment: i thought there might b more history behind a of couple recipes. we do not get an exact time range of when she started practicing n we do get the admittance of finishing something too quickly to hv tested it w its accompaning glaze as well as the occasional typo. id like to chalk up at least part of the rush to ingredients' availability. she also does not detail "white sage" or how it is sacred. instead there's a simple "mugwort" Chinese tea suggesting artemisia vulgaris or js gen artemisia. all of this could b confusing for white readers. i get that it is all about local availability n prolly an unintentionally jarring colloquialism, but i expected more from a BIPOC author.
the anticipation: the recipes ofc r v fresh n plant frwd. the mustard greens scissor cut noodles for ex, use the roots in the dough n greens in the sauce. everything is made w simple, bold seasonality in mind rather than a lot of mixing things or showcasing a flavor u didnt forage. however, measurements vary without guidelines on how many u may expect to find or respectful ratios to take from a plant (we do get butterfly notes tho:). we also dont receive many ideas on what to do if we end up w smaller harvests or how best to use plants that hv been preserved in various ways.
i highly rec gifting this to ur mycophile, millennial woodland fairy, or Vegan friends. it is not a true foraging guide but cute n worthwile all the same. it is totally diff than those 70-90s wild food books in all the best of ways. overall, im excited to download iNaturalist n take classes.
Review of advance copy received from NetGalley
Are you looking for a way to connect with your local environment? How about an approachable way to start foraging? Or just some yummy recipes that are brought to you by a funny, friendly writer? Want to change how you see the plants that constantly surround you regardless of where you live? Happy Snack, Don't Die! is your book.
I'm not going to lie to you, I was already a giant fan of Alexis Nikole from her Black Forager account on TikTok. She is so sincerely enthusiastic about what she does, and encouraging to people who feel displaced from their environment. She speaks openly in the book and her work about the cultural importance of foraging from the perspective of black and indigenous history, encouraging her audience to become more open to the importance and legitimacy of the practice. Her recipes go with this ethos, offering a lot of flexibility and encouraging people to use what they have available to them.
The seasonal grouping of recipes encourages you to pick up the book throughout the year and be part of the cycle. Building new connections and trying new things as you build up your skills. It's difficult think of a gentler, kinder, or pleasant introduction to some basic foraging with recipes to use your new harvest. But, also encouragement and references to other potential references to expand your repertoire because she has always been quick to encourage community and growth. Over all, this is an absolute delight!
Thank you to NetGalley and Simon Element for the arc of this cookbook.
I'm not going to lie to you, I was already a giant fan of Alexis Nikole from her Black Forager account on TikTok. She is so sincerely enthusiastic about what she does, and encouraging to people who feel displaced from their environment. She speaks openly in the book and her work about the cultural importance of foraging from the perspective of black and indigenous history, encouraging her audience to become more open to the importance and legitimacy of the practice. Her recipes go with this ethos, offering a lot of flexibility and encouraging people to use what they have available to them.
The seasonal grouping of recipes encourages you to pick up the book throughout the year and be part of the cycle. Building new connections and trying new things as you build up your skills. It's difficult think of a gentler, kinder, or pleasant introduction to some basic foraging with recipes to use your new harvest. But, also encouragement and references to other potential references to expand your repertoire because she has always been quick to encourage community and growth. Over all, this is an absolute delight!
Thank you to NetGalley and Simon Element for the arc of this cookbook.
September 28, 2026
Happy Snacking Dont Die Foraging and Vegan Recipes with Black Forager is the long awaited first book by Alexis Nikole Nelson known to millions as Black Forager. It invites readers on an adventure to discover delicious wild foods hiding in plain sight in backyards parks and trails. Part foraging guide and part vegan cookbook the book is organized by season and shows how to turn common plants flowers and fungi into yummy plant based meals.
In spring you learn to pickle Magnolia flowers and turn Japanese Knotweed into a refreshing granita. Summer brings fried Milkweed Buds Juneberry Hand Pies and Rosewater Baklava. Fall features savory mushroom dishes such as Maitake steak and bacon. Winter offers Pine Shortbread Cookies and Oyster Mushroom Chowdah. Helpful plant identification photos practical tips on ethical foraging and crucial safety information run throughout so readers can explore with confidence. With signature humor and infectious spirit the book proves that foraging is for anyone who wants to connect with nature and add exciting new flavors to the table.
A distinctive and valuable read for anyone interested in foraging vegan cooking wild edible plants or accessible ways to bring the outdoors into everyday meals.
In spring you learn to pickle Magnolia flowers and turn Japanese Knotweed into a refreshing granita. Summer brings fried Milkweed Buds Juneberry Hand Pies and Rosewater Baklava. Fall features savory mushroom dishes such as Maitake steak and bacon. Winter offers Pine Shortbread Cookies and Oyster Mushroom Chowdah. Helpful plant identification photos practical tips on ethical foraging and crucial safety information run throughout so readers can explore with confidence. With signature humor and infectious spirit the book proves that foraging is for anyone who wants to connect with nature and add exciting new flavors to the table.
A distinctive and valuable read for anyone interested in foraging vegan cooking wild edible plants or accessible ways to bring the outdoors into everyday meals.
October 5, 2026
I bought this book more for my wife than myself, but honestly I am 100% happy I did!
We both LOVE the Black Forager and have even used some of her tips and tricks with some of our own foraging goodies!
My personal favorite thing is how she doesnt talk down to you, she makes you feel like your doing things WITH her in her book, and that its categorized by season, so we are legit looking over the fall recipes now and planning recipes to try out come winter and spring!
I know where a magnolia tree is and I plan to make those cookies I've seen her make in the past, especially now that I have the recipe on hand!
A friend and I are also going to go acorn hunting to try those Acorn Pancakes! So super hyped!
And we have some black walnuts in the back so come spring we're gonna try making I think its called, Mugulio? I am most likely butchering the name, but it can only be done with under ripe black walnuts which we should have PLENTY come spring/early summer! So watch out for those!
10/10 recommend this book and supporting this wonderful wonderful creator! And we are proud to be part of the group that preordered the book!!! IYKYK
We both LOVE the Black Forager and have even used some of her tips and tricks with some of our own foraging goodies!
My personal favorite thing is how she doesnt talk down to you, she makes you feel like your doing things WITH her in her book, and that its categorized by season, so we are legit looking over the fall recipes now and planning recipes to try out come winter and spring!
I know where a magnolia tree is and I plan to make those cookies I've seen her make in the past, especially now that I have the recipe on hand!
A friend and I are also going to go acorn hunting to try those Acorn Pancakes! So super hyped!
And we have some black walnuts in the back so come spring we're gonna try making I think its called, Mugulio? I am most likely butchering the name, but it can only be done with under ripe black walnuts which we should have PLENTY come spring/early summer! So watch out for those!
10/10 recommend this book and supporting this wonderful wonderful creator! And we are proud to be part of the group that preordered the book!!! IYKYK
Review of advance copy received from NetGalley
4.5 stars
I love a fun cookbook and this definitely fits the bill! I follow the author on Instagram, and although I've never been foraging, I was excited to read this cookbook to see what I can get into.
There are so many helpful tips and instructions on how/why/where to forage for edible plants. I like how each section and plant were separated into chapters, and I really enjoyed Alexis' funny anecdotes throughout. I found several recipes that I'm excited to try.
The one small thing missing for me is more thorough instruction on how to clean the plants that were foraged. For example, some mushrooms can only be wiped clean and not submerged in water. If the recipe didn't mention any form of cleaning, I'd assume you can clean the plant like any other leafy vegetable, but it'd be nice to have a clear step in the instructions.
Also, I love the title! Thank you to NetGalley and the publisher for the advance copy.
I love a fun cookbook and this definitely fits the bill! I follow the author on Instagram, and although I've never been foraging, I was excited to read this cookbook to see what I can get into.
There are so many helpful tips and instructions on how/why/where to forage for edible plants. I like how each section and plant were separated into chapters, and I really enjoyed Alexis' funny anecdotes throughout. I found several recipes that I'm excited to try.
The one small thing missing for me is more thorough instruction on how to clean the plants that were foraged. For example, some mushrooms can only be wiped clean and not submerged in water. If the recipe didn't mention any form of cleaning, I'd assume you can clean the plant like any other leafy vegetable, but it'd be nice to have a clear step in the instructions.
Also, I love the title! Thank you to NetGalley and the publisher for the advance copy.
Review of advance copy received from NetGalley
Want to connect more with your environment? Want to learn the difference between hen of the woods and chicken of the woods? Look no further than Happy Snacking, Don't Die!
Thank you to NetGalley for the advanced reader copy of this book! I've followed Wilson on social media for years, and this may be my favorite guide she's created. I can't wait until it's actually published, to see the images in full color - and to have more time to test more recipes.
This is the only cookbook where I can honestly say I wish there were more author stories between the recipes. Wilson's narration was practical, hilarious, and encouraged connection with the ingredients and recipes she was writing about.
Now I can't wait for acorn season so I can go forth and forage some tree nuts in berets ♥️
Thank you to NetGalley for the advanced reader copy of this book! I've followed Wilson on social media for years, and this may be my favorite guide she's created. I can't wait until it's actually published, to see the images in full color - and to have more time to test more recipes.
This is the only cookbook where I can honestly say I wish there were more author stories between the recipes. Wilson's narration was practical, hilarious, and encouraged connection with the ingredients and recipes she was writing about.
Now I can't wait for acorn season so I can go forth and forage some tree nuts in berets ♥️
September 25, 2026
I received a copy of this eBook from netGalley for a honest review.
The only thing I would change about this book is the black and white photos. I think to truly understand and be ready for foraging you need color photos just so you don't get sick. Otherwise this book is great. Recipes and detailed what to look for when comments for each item are very welcome. A good starter book for foraging and plant based cooking.
The only thing I would change about this book is the black and white photos. I think to truly understand and be ready for foraging you need color photos just so you don't get sick. Otherwise this book is great. Recipes and detailed what to look for when comments for each item are very welcome. A good starter book for foraging and plant based cooking.
Review of advance copy received from Author
Got this at a hometown book signing and talk event and read it in a day! Gorgeous photography and adventurous recipes. Alexis brings joy and whimsy into the room with her and it shines through onto the pages of her book. If you have any interest in foraging or some really great foraging recipes pick this book up, you won’t be disappointed.
September 22, 2026
A Delightfully Quirky and Helpful Newbie Forager Guide
This book is a quirky little beginner-friendly guide to foraging. I found it to be a fun and informative read, but wish each season had more foraging entries! I think it would make a fun gift for a brand new forager along with a few of the suggested useful foraging items mentioned in the book. Happy foraging!
This book is a quirky little beginner-friendly guide to foraging. I found it to be a fun and informative read, but wish each season had more foraging entries! I think it would make a fun gift for a brand new forager along with a few of the suggested useful foraging items mentioned in the book. Happy foraging!
September 28, 2026
I’m not sure if I love the book so much as I just love her that I’d give five stars to any content she makes. I don’t typically read recipe books (aside from the recipe itself) but obviously this one has so much more to it. While I haven’t tried any of them yet, they all look so delicious and I truly loved reading her story. Thank you for spreading joy Alexis!
October 1, 2026
I was so excited to see this available at my local library I love follow this girl on social media and I had her voice in my head many times reading this.
The recipes are nice, easy and uniques.
I think the information she shares in how can we identify the foraging is nice and it has pictures.
Very fun, and quick read!
The recipes are nice, easy and uniques.
I think the information she shares in how can we identify the foraging is nice and it has pictures.
Very fun, and quick read!
October 9, 2026
I follow Alexis on social media and I love her humor and knowledge. I was actually reading the book in her voice. Her recipes are vegan and foraged items fairly easy to find. She in Ohio and I'm in Florida, so a few things aren't around for me. Her recipes are easy to follow and several sound downright tasty. This is a must-read if you are forager and/or watch Blackforager on social media.
Review of advance copy received from Publisher
I received it today and poured through the page’s delightfully. After following Alexis for several years, it is neat to see her brilliance and work on page. People will be receiving this for the holidays from me.
September 24, 2026
Alexis is such a joyful wonder. I'm not a big forager, or much of one at all really, but she makes me want to give it a go. The recipes are fun, the intros to each ingredient are fascinating, and it's just a through and through delight!
October 7, 2026
This is a great recipe book for beginner foragers or casual yard weed eaters. Most of the plants she talks about growing in my great lakes area yard right now! The book is filled with history and joy and tasty bites.
September 23, 2026
Heavy, high quality book. Not the content I was expecting, and the layout/design didn’t really appeal to me. The recipes sound interesting, and her videos are highly entertaining.
September 24, 2026
So wonderful, helpful, and beautiful! An easier start to foraging
September 25, 2026
Super fun read and excellent advice on how to get started foraging! I can't wait to start poking around in my neighborhood (cautiously).
September 28, 2026
Got this from the library but can't wait to get my own copy for the recipes and helpful information. Lived up to all my expectations as a fan of Black Forager
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