ISBN: 9781603582858 Year Added to Catalog: 2011 Book Format: Hardcover Book Art: 4-color Dimensions: 7 x 10 Number of Pages: 320 Book Publisher: Chelsea Green Release Date: September 30, 2011 Web Product ID: 641
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Wild Flavors
One Chef's Transformative Year Cooking from Eva's Farm
Booklist Review (10/01/2011) Greens, herbs, and root vegetables play a critical role in cooking and offer distinctive flavors to fish, meats, and other vegetables. What would tomatoes be without basil? Chicken without tarragon? Chef Emmons recounts her collaboration with Eva Sommaripa, a farmer whose knowledge of edible plants has made her a legend in the Northeast. For this cookbook, Emmons follows the seasons. Stored winter root vegetables such as beets and parsnips find complementary flavors in juniper berries when no greens appear. Spring prompts the first verdant shoots and offers plenty of opportunity for foraging in budding forests. Summer brings basil, fennel, and exotic lemongrass. Fall’s kale copes with the first frosts. To prepare all these natural and garden greens, Emmons offers recipes embracing vegan, vegetarian, and meat options. Full-color photos help novices identify unfamiliar vegetation. This is a particularly valuable resource for cookery reference collections for its in-depth treatment of both wild and domestic edible green plants.— Mark Knoblauch
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