ISBN: 9781603585187 Year Added to Catalog: 2013 Book Format: Paperback Book Art: Full-Color Throughout Dimensions: 7 x 10 Number of Pages: 320 Book Publisher: Chelsea Green Release Date: August 22, 2013 Web Product ID: 753
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One Chef's Transformative Year Cooking from Eva's Farm
"Wild Flavors is a down-to-earth book rich in ideas and inspiration for people seeking to eat from their gardens and local areas. It's filled with mouth-watering recipes and valuable cultivation, shopping, and storage tips. But more than anything, this book is a celebration of the ethics and wisdom of Eva Sommaripa, the farmer whose herbs and outlook transformed Didi Emmons and prompted her to write this book. Eva has manifested throughout her life the kind of aspirations many are just now coming to hold. May this sharing of Eva's story help empower more people to realize their dreams of becoming more connected to the land and other creatures."
—Sandor Ellix Katz, author of Wild Fermentation and The Revolution Will Not Be Microwaved
"Didi Emmons, a local rock star of vegetarian cuisine, has written a lovely and unique cookbook, jam packed with yummy recipes for using everything a plant has to offer—the bulbs, stalks, leaves, flowers and fruits. This book fills an important niche in the cookbook world."
"If you are a city person, like me, with a secret yen to forage for wild greens, Wild Flavors is an inspiration. Read it, and you will want to harvest, share, and eat everything you find. Emmons's friend Eva, a committed and skilled forager and grower, not only creates delicious meals from home-grown foods, but also creates a community built around wild foods as a way of life. Best, Emmons's recipes are lovely and easy to follow."
—Marion Nestle, Professor of Nutrition, Food Studies, and Public Health, NYU, and author, Food Politics and What to Eat
"With brilliance, love, and a sense of humor, Didi Emmons captures the wild and wacky spirit of Eva Sommaripa and her world of herbs. She walks you through Eva's garden and into her kitchen where you'll want to dive in, roll up your sleeves and start cooking with lovage, purslane, and all kinds of plants you may never have heard of before, but probably could find in your own back yard."
—Jody Adams, chef, Rialto Restaurant
Chef Didi Emmons' intimate portrait of Eva Sommaripa, one of New England's most eccentric and charismatic growers, has lessons for us all. From arugula and basil, to spruce shoots and stinging nettles, this book tells you how to prepare, store, save and eat just about everything. Highly recommended!
—Jane Black, IATP Food & Community Fellow
"Didi Emmons has long been a hero to me. She teaches, tempts and transforms all of our senses, even our common sense. Let her artistry open our eyes and taste buds to the wild flavors all around us. Enjoy!"
—Frances Moore Lappe, author of EcoMind: Changing the Way We Think, to Create the World We Want
"Award-winning food writer and Boston chef, Didi Emmons, has written a charming cookbook. Wild Flavors chronicles a year spent with farmer Eva Sommaripa on her incredibly forward-thinking farm, complete with 150+ innovative, explosively flavorful recipes that Didi developed to help you take full advantage of the best your farmer's market or natural foods market has to offer. You'll never look at produce quite the same way."
—Steven Raichlen, author, Barbecue! Bible, and PBS host, Barbecue University
"Wild Flavors ushers in a new era of cookbook writing. Much more than a collection of ingredient-driven recipes (brilliant, rustic yet modern, recipes), Didi also serves up engrossing stories peppered with practical tips, tools, and tidbits for foraging, growing, and preparing seasonal fare. This timely book not only underscores Didi's immense talent as an innovative chef, it showcases the joys of connecting with our food from seed to table."