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 .
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: