Organized around the seasons of the year, this collection follows Berg through a decade of fishing trips, foraging walks, and days on a family farm. Ninety recipes emerge from what field, forest, and fjord provide--from spring's Pickled Dandelion Buds with Juniper and Honey-Glazed Short Ribs; to summer's Wild Blueberry Tart and Butter Porridge with Waffles; autumn's Beef-Stuffed Pears with Toasted Almonds and Pillowy Cardamom Buns; and winter's Spiced Gravlax and Gingerbread Meringue Cake. Thoughtful headnotes connect each recipe to the season, place, and occasion that inspired it. Woven between the recipes are a dozen heartwarming stories, which give the book its emotional depth: the young girl who invented the country's most beloved cheese; a day spent tending a cold-smoking fire with a farmer and his father; a pilgrimage to Berg's husband's family island in the sea--the stories of the people whose lives are inseparable from the food they make are told by an inspiring writer and expert chef who has made Norway her home. With more than 150 sumptuous photographs tracing the country's beauty through every season, the book is as absorbing to read as it is to cook from--a warm, well-earned follow-up for Berg's devoted readers and a welcoming introduction for anyone drawn to Norwegian food and culture.