Chelsea Green Publishing

Chelsea Green Blog

Now Available: Wild Flavors!

We are thrilled to announce the arrival of our newest cookbook, Wild Flavors: One Chef’s Transformative Year Cooking from Eva’s Farm, by Didi Emmons! One of our first reviews just came in, from the New York Journal of Books, and the author is as excited as we are. Here’s an excerpt from that review, by Sharon Hunt:
The recipes—written in a clear and easy to follow manner—are varied and interesting. Some I have made—“Mo’s Jeweled Rutabaga-Beet Soup” and “Gingered Tofu in Beet Broth”—both of which were delicious and satisfying, especially on rainy days. Other recipes are on the to-do-ASAP list, such as “Sage-Mint Pesto,” and “Local Seafood Throwdown Bouillabaisse.”There is an enthusiasm in the writing and in the telling of stories, even in the short piece on building community using an old-fashioned Rolodex. Those who refuse to give up this ancient precursor to handheld high-tech address storage devices will find this a particular delight to read…. Food brings people together, as Wild Flavors demonstrates. It is a lesson I learned early, watching my dad plant and tend his large backyard garden—with over-the-fence contributions of neighbors and friends—and seeing his pleasure in bringing his food to other tables, not just his own. My copy of Wild Flavors is already so dog-eared that the book looks like I’ve owned and used it for years. I haven’t—but I intend to.
Thank you Sharon, and thank you Didi for such a colorful, delicious, and wholesome addition to our shelves! Get yours today: Wild Flavors book page.


Why Modern Wheat Is Making Us Sick

Why is modern wheat making us sick?  That’s the question posed by author Eli Rogosa in her new book Restoring Heritage Grains.Wheat is the most widely grown crop on our planet, yet industrial breeders have transformed this ancient staff of life into a commodity of yield and profit—witness the increase in gluten intolerance and ‘wheat […] Read More

Recipe: How to Make a Simple No-Knead Einkorn Bread

If, like author Eli Rogosa,  you are allergic to modern wheat, it may be time to investigate baking with einkorn.Rogosa suffered miserably from bloating, malabsorption, and indigestion for many years. No doctor could help her, but when she removed wheat from her diet, the symptoms vanished. Her vitality returned with the added bonus of pounds […] Read More

Recipe: Sandor’s Strawberry Kvass (from Wild Fermentation)

Since its publication in 2003, Wild Fermentation has inspired people to turn their kitchens into food labs: fermenting vegetables into sauerkraut, milk into cheese or yogurt, grains into sourdough bread, and much more.This updated and revised edition, now with full color photos throughout, is sure to introduce a whole new generation to the flavors and health […] Read More

Recipe: Fermented Hot Sauce with Wild Greens

Like hot sauce? Fermenting? Wild greens? This Fermented Hot Sauce with Wild Greens recipe from The New Wildcrafted Cuisine has it all! Wild foods are becoming increasingly popular, as more and more people want to learn how to identify plants and forage for their own ingredients, but self-described “culinary alchemist” deeply explores the flavors of […] Read More

The Fermentation Revolution Wants You!

Michael Pollan calls him the “Johnny Appleseed of Fermentation” and he’s known far and wide as Sandorkraut. He’s also been dubbed The Prince of Pickles and a Fermentation Fetishist, but we also know him as Sandor Ellix Katz—The New York Times-bestselling and Beard Award-winning author. With the long-awaited and soon-to-be celebrated release of the updated […] Read More
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