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.

A Thanksgiving Hit: Apple Pie with Cider Jelly

The Thanksgiving season means a barrage of holiday recipes that overflow your inbox and social media feeds. Some of these are new and innovative, meant to impress guests and sure to fade away from the culinary canon. However, there’s a reason that certain other recipes stand the test of time: they just work. We’ve had […] Read More..

Release Your Inner Viking With New Book on Mead

Unlock the mead brewing secrets of the ancient Norse with homesteader and fermentation enthusiast Jereme Zimmerman’s new book Make Mead Like a Viking. Whether you’re new to homebrewing or looking to expand your current brewing and fermentation practices, Zimmerman’s welcoming style and spirit will usher you into an exciting new territory of wildcrafted experimentations, including more than 20 recipes to try.The fermentation […] Read More..

For a Very Viking Thanksgiving, Try Homemade Mead

The people who lived the Viking lifestyle a thousand years ago enjoyed myriad foods and beverages and throwing feasts that lasted several days to show off what they had stockpiled throughout the harvest season. Bring the Viking spirit of celebration to your Thanksgiving table this year with a traditional batch of spiced orange mead. Brew up the following recipe […] Read More..

Brew Outside the Box: Making Mushroom-Infused Beer

When thinking about drinking a nice cold beer, the flavor of mushrooms doesn’t exactly spring to mind. But for the adventurous brewer – and drinker – infusing mushrooms into brews is a great way to combine the medicinal benefits of fungi with one of the world’s most consumed beverages.The best part? You can grow mushrooms […] Read More..

Recipe: How To Make Your Own Chèvre Using Natural Ingredients

Making cheese at home may seem like a time and labor-intensive process, but what if you could make a delicious, high-quality cheese that practically “sits and takes care of itself”? According to David Asher, author of The Art of Natural Cheesemaking, you can.Asher is an organic farmer and goatherd, so his recipe for chèvre, or goat […] Read More..
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