"If you're searching for an authority figure on foraging and cooking with wild foods, look no further than Bill Jones." --Western Living

"Foraging--the art and science of harvesting nature's edible bounty--is likely humankind's oldest profession, no matter what other trades might claim . . . The Deerholme Foraging Book: Wild Foods and Recipes From the Pacific Northwest takes a broader look at what's out there to eat." --The Georgia Straight

"Bill Jones is one of those rare chef-foragers who combines the skills of an excellent chef and teacher with an extensive expertise in the foods of field and forest. This is an exceptional combination and that is why you must add this book to your library." --Dr. Sinclair Philip, Co-Owner of Sooke Harbour House

"I have seldom felt more connected to food than foraging the Cowichan Valley with Bill. A meal he made ranks as one of my most memorable foraged food prepared with skill and creativity. This book will inspire you to get off the couch and jump into the forest." --Rob Clark, Chef/Owner of The Fish Counter

"Bill Jones is THE authority on foraging and mushrooms in British Columbia. Deerhomle Farm is a mecca for culinarians who love the outdoors and Bill captures the beauty and essence of the Vancovuer Island wilderness in his recipes and writing. A must have book for anyone who delves into the wild!" --Eric Pateman, Chef/Owner of Edible Canada

"It's rare to find an expert forager who is also an inspired chef. But from Weed Pie to Smoked Salmon with Honey and Grand Fir, Bill Jones reveals a trove of wild delights with recipes easy enough to whip up at home but that would also dazzle if served at a great restaurant." --Ron Zimmerman, Prioprietor, The Herbfarm Restaurant