*Pre-order* The Forager Chef’s Book of Fauna: Innovative Recipes and Techniques for Whole Animal Cookery (Alan Bergo)

Expected January 19, 2027. Available for pre-order now!

In this long-awaited follow up to The Forager Chef's Book of Flora, a bestselling Forewords Indie Award–winning cookbook, acclaimed chef Alan Bergo brings his trademark curiosity and masterful craft to whole-animal cookery in The Forager Chef’s Book of Fauna. From home butchery to foraged sides, this is a start-to-finish guide to plating extraordinary meat dishes. You’ll find traditional favorites such as Steak au Poivre and spatchcocked chicken, to wilder dishes of woodchuck stew, squirrel confit and many more—each and every recipe hand-tested by over 100 home cooks.

As Alan writes in the introduction, this book is "akin to foraging “inside of an animal.” You are going in search of valuable but often overlooked tidbits that can’t easily be found on conventional store shelves.

The Forager Chef’s Book of Fauna teaches readers how to utilize salts and dry brines, to freeze and store meat, to get more creative with their cuts, delves into smoking techniques, and demystifies the most unfamiliar meats for both beginner and ambitious home chefs. With 180 recipes and over 300 photographs, this beautiful cookbook gathers the recipes Alan himself can’t live without.