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Book Data

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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Wild Flavors

One Chef's Transformative Year Cooking from Eva's Farm

by Didi Emmons

Reviews, Interviews, & Articles

  • "Emmons offers an adventurous approach to flavor in this earthy collection of recipes inspired by organic farmer Eva Sommaripa. The book begins with some ‘basics' that introduce supplies Eva deems crucial to her cooking endeavors—pressure cookers, certain mixers, strainers, and even a built-from-scratch pizza oven. Sections on salvaging, bartering, and preserving home grown ingredients offer a plethora of ideas and recipes including such treats as a "master recipe" for herb butter and spruce shoots—'Pop a shoot in your mouth,' Emmons suggests, 'and you will be rewarded with a minty pinelike tartness that is as much fun to play with in the kitchen as lemon, lime, sorrel, or rhubarb.' The analysis of many edibles covers their culinary uses, health ‘virtues,' and how to forage for and store them. There are intriguing discourses on sorrel, dill, dandelion greens, and even raw milk. Emmons adds instructive insights on when to add herbs to a dish and an interesting aside on how 'funky foods create stronger stomachs.' This is a truly wild romp through new flavors and undiscovered herbs and plants.”— Publishers Weekly
  • 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.— Booklist Review
  • Greenwoman Magazine Review (PDF)
  • Cooking Up a Story Review
  • Burlington Free Press Recommends Wild Flavors
  • Grist article
  • Eugene Weekly review of Entertaining for a Veggie Planet
  • Living on Earth
  • CNN review of Vegetarian Planet
  • Lisa Lisa and the Book Jam blog review (audio)
  • Boston Phoenix Interview
  • Publisher's Weekly Review of Vegetarian Planet
  • Boston Globe article about Haley House Youth program
  • Article on TheStir.com

 


Price: $24.95
Format: Paperback
Status: Available to Ship
Ships: Next day


Online for US Orders Only
International orders can be placed by phone (802-295-6300) or email

Didi Emmons's Upcoming Events

  • Didi Emmons at Connecting for Change: Bioneers by the Bay Conference
    Bioneers by the Bay, New Bedford MA
    October 24, 2014, 12:00 pm

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