Chelsea Green Publishing

Chelsea Green Blog

Wild Flavors is an IACP Finalist!

Congratulations are in order for Didi Emmons, author of Wild Flavors: One Chef’s Transformative Year Cooking from Eva’s Farm. Last Thursday, Feburary 16th, finalists for this year’s International Association of Culinary Professionals (IACP) cookbook awards were announced, and Wild Flavors is a finalist in the Food Matters category! Considered the gold standard among cookbook awards and widely lauded as the most selective in the industry, IACP has been presenting its cookbook awards for more than 25 years to promote quality and creativity in culinary writing and publishing, and to expand the public’s awareness of culinary literature. Winners will be announced on April 2. What are readers saying about this fun and unique cookbook? Here’s a recent customer review: “This is an incredible must-have book for anyone out there who likes to know where their food comes from and enjoys exploring new flavors in their kitchen. Recipes aside for a moment, the book itself is beautiful. The pictures pull you into the lush verdant world that is Eva’s Garden, and I have spent hours reading through the charming, funny, and poignant vignettes, stories, and lessons that give the reader a glimpse into the quirky but purposeful life of Eva Sommaripa. …If you are intimidated by fresh herbs (I was), this book will change your life — Emmons writes about each ingredient as she would an old friend, giving unfamiliar herbs like Chervil or African Basil context and personality that will help ease your anxieties. …This is my new favorite book and I would recommend it to anyone interested in food, farming, or the environment!” –BookWorm Check it out for yourself, and stay tuned to hear about the IACP award! We’ll be waiting impatiently by the inbox to hear the results on April 2!


Recipe: Fast Ricotta Cheese

Why should making cheese at home be hard? It's not - and this recipe for one-hour ricotta is simple, quick, and delicious. Read More

Q&A with Pascal Baudar: The New Wildcrafted Cuisine

A Q&A with Pascal Baudar, author of The New Wildcrafted Cuisine: Exploring the Exotic Gastronomy of Local Terroir Go foraging with master forager Pascal Baudar this Spring! The School of the New American Farmstead at Sterling College presents a 2-week intensive course on Foraging and Wildcrafting. Learn to identify, process, preserve, cook, and EAT the […] Read More

RECIPE: Grilled Nopalitos for Cinco de Mayo

From The Occidental Arts and Ecology Center Cookbook Native to Mexico and prevalent throughout the Southwest and California, the prickly pear or nopal cactus, Opuntia ficus-indica, is a stunning drought-hearty landscaping plant, natural barbed-wire fence, and a source of nutritious food – both pads and fruit are edible. Inside the prickly pads lies a cooling, […] Read More

Ask the Experts: Submit Your Permaculture Questions Now

Attention all growers, food-lovers, and green-living enthusiasts, we are once again celebrating Permaculture Month by putting our pioneering permaculture authors to work for you.Chelsea Green is proud to publish and distribute some of the most recognized, and award-winning, names in permaculture, and we’re making several of them available to our readers to answer any and all […] Read More

Organic Mushroom Farming and Mycoremediation – Review in Small Farm Canada Magazine

This review was originally published in Small Farm Canada, Volume 12, Issue 5, September/October 2015If you could have only one book on mushroom production…Review by Janet WallaceTradd Cotter‘s book, Organic Mushroom Farming and Mycoremediation, is a masterpiece. I have long been interested in growing mushrooms and have read several books on the topic. This book, […] Read More
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