A Year at Catbird Cottage: Recipes for a Nourished Life

“Nature has become my partner in crafting menus,” writes Hammer (Kid Chef) in this delectable collection inspired by the culinary creations of her B&B in Hudson Valley, N.Y. A fervent forager, Hammer employs the bounties of the seasons to deliver recipes that serve body and soul. Stocks in the spring are made with asparagus trimmings, and winter features ginger and bone-infused options fortified with immune-boosting wild ingredients such as ground elder and Dryad’s saddle. A pictorial listing of forageable plants includes where to find them—along roadsides, in forest walks, and backyard gardens—how to harvest them (“only take one third to one half of your discovery and leave the rest for nature”), and ways to use them. Elderberry flowers and berries go into syrups and jellies, including a gelée that’s served alongside pâté and pickled ramps, while lambsquarters leaves are mixed with “just-picked” tomatoes and sweet raw corn. Showcasing her skills as an accomplished food photographer, Hammer composes dishes that are visually stunning yet simple to prepare—including a delicate ceviche of thinly sliced scallops, purple shiso, plumcot, and pickled pearl onions—and helpfully indexes them according to “lifestyle”: gluten free, vegan, no-cook, make ahead, one pan, crowd friendly. The great outdoors beckons in these rich and innovative dishes. Agent: Adriana Stimola, Stimola Literary. (May)