Chelsea Green Publishing

Wild Flavors

Pages:320 pages
Book Art:Color illustrations throughout
Size: 6.62 x 9.75 inch
Publisher:Chelsea Green Publishing
Paperback: 9781603585187
Pub. Date September 15, 2013

Wild Flavors

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

Availability: In Stock


Available Date:
September 15, 2013


The minute Didi Emmons, a chef from Boston, met Eva Sommaripa—a near legendary farmer whose 200-plus uncommon herbs, greens, and edible “weeds” grace the menus of many famous restaurants in the Northeast—something amazing happened. Not only did Eva’s Garden become Didi’s refuge and herb-infused Shangri-La, the two women also forged a lasting friendship that has blossomed and endured over time.

Wild Flavors follows a year at Eva’s Garden through the seasons. It showcases Emmons’s creative talents, featuring herbs (African basil, calaminth, lovage) and wild foods (autumn olives, wild roses, Japanese knotweed). The author provides growing or foraging information for each of the forty-six uncommon garden plants profiled, as well as details on prepping, storing, preserving, and health benefits. The wide-ranging recipes reflect the shifting seasonal harvest and are easy to follow, but best of all, Emmons shows us how these herbs, greens, and wild foods improve and transform the flavors in our food.

Emmons also shares some of the valuable lessons she has learned from Eva about maintaining a healthy, satisfying lifestyle, putting the emphasis on community, thrift, conservation, and other time-honored virtues. Wild Flavors is a cookbook that celebrates the interconnectedness and beauty of nature, farms, animals, and ourselves.


Publishers Weekly-

"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.”

"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

"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

"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

"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

"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."--Melissa Kogut, executive director, Chefs Collaborative

"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

"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."--Bryant Terry, author, The Inspired Vegan

"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

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.


  • Winner - Nautilus Book Awards: Gold - 2012
  • Runner-up - International Association of Culinary Professionals: Food Matters - 2012


Didi Emmons

Didi Emmons began cooking omelets when she was ten and had her own catering business by the age of fourteen. After earning a BS in food service management at NYU, serving as a stagiaire (apprentice) to La Varenne (cooking school) in Paris and opening several restaurants in the Boston area, she opened Haley House Bakery Cafe, a non-profit cafe in Roxbury, whose staff are people transitioning from homelessness and incarceration. She has since begun a program at Haley House Bakery Cafe, called "Take Back the Kitchen," teaching Roxbury and Dorchester residents how to eat and cook healthfully.Her first book, Vegetarian Planet, was nominated for a James Beard Award. Her second book, Entertaining for a Veggie Planet, won the Best Book in the Healthy Category by the International Association of Cooking Professionals (formerly the Julia Child Award).

Emmons also serves as a trans fat consultant for the Boston Public Health Commission, as well as a food consultant for the Boston Public School food service. She is currently collaborating with Dr. Walter Willett (author of Eat, Drink, and Be Healthy) on a project about inexpensive but healthy food.Didi was inspired to write Wild Flavors after she met Eva Sommaripa whose herbs and greens are widely coveted by Boston-area chefs. While she is revered for the unsurpassed quality of her produce, she is equally admired for her energetic commitment to a simple and environmentally conscious lifestyle.


Didi Emmons and Wild Flavors

How to Heroes Video Demonstration - How to Make Calamint Sorbet

Veggies 101 with Didi Emmons

Veggies 101 with Didi Emmons


The Sandor Katz Fermentation Set (Books & DVD Bundle)

The Sandor Katz Fermentation Set (Books & DVD Bundle)

By Sandor Ellix Katz

This set combines Sandor Ellix Katz's two classic books on fermentation with a DVD of one of his popular fermentation workshops.

Bread. Cheese. Wine. Beer. Coffee. Chocolate. Most people consume fermented foods and drinks every day. For thousands of years, humans have enjoyed the distinctive flavors and nutrition resulting from the transformative power of microscopic bacteria and fungi. Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods is the first cookbook to widely explore the culinary magic of fermentation, and is the perfect book to get you started on your own delicious ferments.




Once you've gotten excited about sauerkraut and enthused about homebrews, take your practice to the next level with Katz's latest book. The Art of Fermentation goes beyond recipes to teach the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners. It is, quite simply, the most comprehensive guide to do-it-yourself home fermentation ever published.



Sandor Katz's enthusiasm comes through in his writing, but there's nothing like learning from a master in person. You might not be able to hop a plane to Tennessee for one of Katz's workshop, but the final piece of this fermentation bundle is the perfect substitute. In the Fermentation Workshop with Sandor Katz DVD, Katz offers fermentation beginners and enthusiasts a chance to “sit in” on one of his popular workshops and learn through hands-on demonstration and instruction, accompanied by an interview on the benefits of fermentation, and social implications as it relates to food security. Watch the trailer:


Available in: Mixed media product

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The Sandor Katz Fermentation Set (Books & DVD Bundle)

Sandor Ellix Katz

Mixed media product $99.90

Devil in the Milk

Devil in the Milk

By Keith Woodford

This groundbreaking work is the first internationally published book to examine the link between a protein in the milk we drink and a range of serious illnesses, including heart disease, Type 1 diabetes, autism, and schizophrenia.

These health problems are linked to a tiny protein fragment that is formed when we digest A1 beta-casein, a milk protein produced by many cows in the United States and northern European countries. Milk that contains A1 beta-casein is commonly known as A1 milk; milk that does not is called A2. All milk was once A2, until a genetic mutation occurred some thousands of years ago in some European cattle. A2 milk remains high in herds in much of Asia, Africa, and parts of Southern Europe. A1 milk is common in the United States, New Zealand, Australia, and Europe.

In Devil in the Milk, Keith Woodford brings together the evidence published in more than 100 scientific papers. He examines the population studies that look at the link between consumption of A1 milk and the incidence of heart disease and Type 1 diabetes; he explains the science that underpins the A1/A2 hypothesis; and he examines the research undertaken with animals and humans. The evidence is compelling: We should be switching to A2 milk.

A2 milk from selected cows is now marketed in parts of the U.S., and it is possible to convert a herd of cows producing A1 milk to cows producing A2 milk.

This is an amazing story, one that is not just about the health issues surrounding A1 milk, but also about how scientific evidence can be molded and withheld by vested interests, and how consumer choices are influenced by the interests of corporate business.

Available in: Paperback

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Devil in the Milk

Keith Woodford, Tom Cowan

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Around The World in 80 Plants

Around The World in 80 Plants

By Stephen Barstow

This book takes us on an original and inspiring adventure around the temperate world, introducing us to the author’s top eighty perennial leafy-green vegetables. We are taken underground gardening in Tokyo, beach gardening in the UK, and traditional roof gardening in the Norwegian mountains. . . . There are stories of the wild foraging traditions of indigenous people in all continents: from the Sámi people of northern Norway to the Maori of New Zealand, the rich food traditions of the Mediterranean peoples, the high-altitude food plants of the Sherpas in the Himalayas, wild mountain vegetables in Japan and Korea, and the wild aquatic plant that sustained Native American tribes with myriad foodstuffs and other products.

Around the World in 80 Plants will be of interest to both traditional vegetable and ornamental gardeners, as well as anyone interested in permaculture, forest gardening, foraging, slow food, gourmet cooking, and ethnobotany. A thorough description is given of each vegetable, its traditions, stories, cultivation, where to source seed and plants, and how to propagate it. Sprinkled with recipes inspired by local traditional gastronomy, this is a fascinating book, an entertaining adventure, and a real milestone in climate-friendly vegetable growing from a pioneering expert on the subject.

Available in: Paperback

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Stephen Barstow

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Salad Bar Beef

Salad Bar Beef

By Joel Salatin

In a day when beef is assailed by many environmental organizations and lauded by fast-food chains, a new paradigm to bring reason to this confusion is in order. With farmers leaving the land in droves and plows poised to "reclaim" set-aside acres, it is time to offer an alternative that is both land and farmer friendly.

Beyond that, the salad bar beef production model offers hope to rural communities, to struggling row-crop farmers, and to frustrated beef eaters who do not want to encourage desertification, air and water pollution, environmental degradation and inhumane animal treatment. Because this is a program weighted toward creativity, management, entrepreneurism and observation, it breathes fresh air into farm economics.

Available in: Paperback

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Salad Bar Beef

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Paperback $35.00