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What Comes Out of the Kitchen Can Feed More Than Just The Body

"The Forager’s Chefs Club has everything I love in a novel: complex characters, beautifully described settings, a ton of heart and empathy, and incredible food. Curl up with this one by the fire and enjoy."

J. RYAN STRADAL, NEW YORK TIMES BEST-SELING AUTHOR OF KITCHENS OF THE GREAT MIDWEST 

Both hardcover and paperback are available at:

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Praises for the Forager Chefs Club

PUBLISHER'S WEEKLY (EDITOR'S PICK).

"Walston’s epically delicious second novel summons readers to a table piled with purpose, twists and, of course, a passion for food. Precise and sumptuous dish descriptions prove just as enticing and involving as the character portraits, making this feast for the senses one readers will fall in love with and revisit to have their souls and hearts nourished."

SAMUEL THAYER, FORAGING EXPERT AND AUTHOR OF SAM THAYER'S FIELD GUIDE TO EDIBLE WILD PLANTS

"What a treat--it's not often that foragers get to see our pastime realistically depicted in a work of fiction. I had to stay up late in my hammock reading by moonlight just to find out how the threads of all five forager chefs were tied together in the end."

ELLEN BIRKETT MORRIS, AUTHOR OF BEWARE THE TALL GRASS

"Rita Mace Walston’s The Forager Chefs Club is a love letter to foraging and cooking, full of mouth-watering descriptions, cooking tips, and even a few recipes . . . Walston highlights the world of competitive cooking with a deft eye, chronicling the ups and downs of the competitors . . . This heartfelt story will keep you reading."

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