Eat Off the Land: A Wild Foraging and Survival Cookbook Featuring Mushrooms, Plants, Fish, and Game from the Pacific Northwest and Beyond (Forage & Thrive) Paperback – August 22, 2025

“I read through the entire book and especially love the recipes—an amazing selection throughout. All in all, Eat Off the Land is a wonderful book, unlike any out there.”— Dennis Dauble, author of Fishes of the Columbia Basin“This book goes far beyond recipes—it teaches readers to understand, respect, and use the resources nature provides. Eat Off the Land is an essential guide for anyone passionate about sustainable wild food.”— Tony Amato, Editor, Salmon Trout Steelheader Magazine and Head of Amato MediaWHAT THIS BOOK COVERSALL-IN-ONE FORAGING GUIDE — Identification, recipes, preservation, and practical survival cooking in one book170+ APPROACHABLE RECIPES — Wild foods paired with everyday pantry staplesCLEAR PLANT AND MUSHROOM IDENTIFICATION — Diagrams and guidance for safe, confident foragingHOME AND CAMP COOKING — Techniques that work in home kitchens, campfires, and off-grid settingsCALM FOOD SECURITY — Builds long-term food resilience without fear-based survivalismBONUS PRACTICAL SKILLS — Fermenting mushrooms, preserving game, crafting salves, and moreTRUSTED BY EXPERTS — Praised by authors and editors in the outdoor and conservation communityEat Off the Land is a wild foraging cookbook and practical survival guide that teaches you how to confidently identify, harvest, preserve, and cook wild foods — without fear-based survivalism or extreme prepper tactics.Blending timeless wild food skills with modern, approachable cooking, this book shows how edible plants, mushrooms, fruits, fish, and game can be used in everyday meals as well as more self-reliant situations.Rather than asking you to abandon comfort, Eat Off the Land helps you expand your food options, build confidence, and create greater food stability through skill, awareness, and practice.What You’ll Learn InsideThis comprehensive foraging guide and wild foods cookbook includes:Clear identification tips and diagrams for 40+ common edible wild plants, mushrooms, and fruits170+ approachable recipes that combine foraged ingredients with familiar pantry staplesPractical guidance for harvesting, handling, and cooking wild foods safelyWays to use wild ingredients in normal meals, not just emergency situationsTechniques for preserving, fermenting, and extending harvests year-roundCampfire and home-kitchen cooking methods using simple toolsYou’ll learn how to make recipes such as:Reishi coffee, fireweed jelly, morel and bear sausage pizza, and wild cherry donutsSmoked steelhead dip, chanterelle and crabapple chutney, and rockfish ramenBug-bite salves, elk-tallow fire starters, and nitrite-free venison jerkyBonus skills include fermenting mushrooms, making yogurt, preserving game, and cooking over open flames — no fancy gear required.A Calm, Practical Approach to Food SecurityThis book is rooted in a non-scarcity mindset that emphasizes stewardship, balance, and responsible harvesting. At the same time, it recognizes a modern reality: knowing how to feed yourself creates peace of mind.About the AuthorWritten by award-winning outdoor writer Sharon Trammell, Eat Off the Land draws on real-world experience harvesting, cooking, and living alongside wild food systems. This is Book One in the Forage and Thrive series, an educational platform focused on wild food literacy, sustainable self-sufficiency, and practical outdoor skills. Read more