More than eighty recipes arranged by season, and between them the part most cookbooks leave out: how to find the ingredient, how to keep it, and how to cook it over a live fire without guessing. Ashley Rodriguez writes essays that earn their place, then hands you a technique you can actually use on Saturday.

Foraging basics, preserving, fire cooking and a produce list that follows the actual harvest rather than the supermarket. The photography is generous and the interior spreads are the kind that make a person put the book down and go outside, which is more or less the stated goal.

For the cook whose favourite part of dinner is the walk that came before it, this is the one to give.