“I was fortunate to taste Andrea Carlson’s food and was immediately hooked. Her journey in this book is both fascinating and delicious. She knows her ingredients and she certainly knows how to make them sing in harmony.”
—Yotam Ottolenghi

“Andrea’s cooking is bright, fresh, local, tasty, and current. Her cuisine is beautifully balanced, with interesting ingredients and a perfect harmony of flavors. This book is essential for the adventurous cook.”
—Daniel Boulud

“A quiet, beautiful celebration of cooking. The stories and recipes honour those whose hands cultivate, harvest, catch, and forage, and bring forth food that is delicious, honest, and deeply rooted in the earth.”
—Michael Ableman, organic farmer and author

“The mega influence of chef Andrea Carlson’s east Vancouver restaurant belies its mini footprint: she served local, seasonal, organic farm-to-table food years before those words decorated menus of fast-casual chains. Her first cookbook is a love letter to the Pacific Northwest and the farmers and foragers that harvest from it; the recipes are cheffy takes on comfort-food classics, like buttermilk fried chicken and pickles, black trumpet mushroom risotto, and spicy almond dan-dan noodles.”
—Chatelaine

“Reads like a paean to the changing seasons. Carlson spotlights the natural abundance of regionally grown and foraged ingredients, and her intensely vegetable-focused dishes shine alongside sustainable proteins from the land and sea.” —Nuvo Magazine

“A pioneer of Pacific Northwest cuisine; [Carlson's] first book is as ingredient-driven as her restaurant, conveying a strong sense of place. It’s a gorgeous serenade to all that is fished, foraged, raised and grown on the West Coast, with even a nod to the uniqueness of the forest air, with a chapter dedicated to the ferments intrinsic to Burdock.” —The Globe & Mail

“Carlson’s use of layered elements — especially botanicals and ferments — offers new opportunities for adventurous home cooks” – Laura Brehaut, The National Post

“A beautiful love letter to the West Coast of BC and all of its bounty.” – Jennifer Schnell, iNwine



Praise for Burdock & Co (restaurant)
"Chef Andrea Carlson transforms her jewel box of a room into a master course on taking the bounty of this area and moulding it into tiny, tasty treatises of what it means to create magic from sustainability."
—Vancouver Magazine