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

Paperback

Available Date:
September 15, 2013

$24.95

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.

REVIEWS AND PRAISE

"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

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

"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

Booklist-
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.

AWARDS

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

ABOUT THE AUTHOR

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.

AUTHOR VIDEOS

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

YOU MAY ALSO LIKE

Genetic Roulette

Genetic Roulette

By Jeffrey M. Smith

Eating genetically modified food is gambling with every bite.

The biotech industry's claim that genetically modified (GM) foods are safe is shattered in this groundbreaking book. Sixty-five health risks of the foods that Americans eat every day are presented in easy-to-read two-page spreads. The left page is designed for the quick scanning reader; it includes bullets, illustrations, and quotes. The right side offers fully referenced text, describing both research studies and theoretical risks. The second half of Genetic Roulette shows how safety assessments on GM crops are not competent to identify the health problems presented in the first half. It also exposes how industry research is rigged to avoid finding problems.

This book, prepared in with input by more than 30 scientists, is for anyone wanting to understand GM technology, to learn how to protect themselves, or to share their concerns with others. It is presented in the clear, accessible style that made Jeffrey Smith's Seeds of Deception the world's best-selling book on genetically engineered foods. As the world's most complete reference on the health risks of GM foods, Genetic Roulette is also ideal for schools and libraries.

Available in: Hardcover

Read More

Genetic Roulette

Jeffrey M. Smith

Hardcover $27.95

The Alternative Kitchen Garden

The Alternative Kitchen Garden

By Emma Cooper

The Alternative Kitchen Garden is an evolving idea of what a kitchen garden could be in the twenty-first century: organic, environmentally sustainable, resilient, and about localizing at least some of our food production. It’s also a place not only for learning and practicing growing skills but also for enjoying ourselves and having fun. The Alternative Kitchen Garden is the ideal companion for anyone getting dirt under their fingernails for the first time and full of fascinating ideas and experiments for the adventurous gardener.

A self-confessed “cyber geek,” Emma documents the transformation of her “ropey old lawn with potholes and brambles” into a fertile and abundant permaculture plot via Internet radio and a popular blog site. Eight years of her postings and stories have been collected in here, illustrated with beautiful color photographs and arranged into easily accessible alphabetical order. The Alternative Kitchen Garden: An A-Z covers subjects as diverse as growing achocha (a forgotten Incan crop) to zucchinis. Emma’s style, is light and friendly, yet at the same time informative and based on personal experience—you feel you could actually be sitting in the garden chatting face to face as she shares her knowledge and experience.

Available in: Paperback

Read More

The Alternative Kitchen Garden

Emma Cooper, Mark Diacono

Paperback $27.95

Defending Beef

Defending Beef

By Nicolette Hahn Niman

For decades it has been nearly universal dogma among environmentalists and health advocates that cattle and beef are public enemy number one.

But is the matter really so clear cut? Hardly, argues environmental lawyer turned rancher Nicolette Hahn Niman in her new book, Defending Beef.

The public has long been led to believe that livestock, especially cattle, erode soils, pollute air and water, damage riparian areas, and decimate wildlife populations.

In Defending Beef, Hahn Niman argues that cattle are not inherently bad for either the Earth or our own nutritional health. In fact, properly managed livestock play an essential role in maintaining grassland ecosystems by functioning as surrogates for herds of wild ruminants that once covered the globe. Hahn Niman argues that dispersed, grass-fed, small-scale farms can and should become the basis for American food production, replacing the factory farms that harm animals and the environment.

The author—a longtime vegetarian—goes on to dispel popular myths about how eating beef is bad for our bodies. She methodically evaluates health claims made against beef, demonstrating that such claims have proven false.  She shows how foods from cattle—milk and meat, particularly when raised entirely on grass—are healthful, extremely nutritious, and an irreplaceable part of the world’s food system.

Grounded in empirical scientific data and with living examples from around the world, Defending Beef builds a comprehensive argument that cattle can help to build carbon-sequestering soils to mitigate climate change, enhance biodiversity, help prevent desertification, and provide invaluable nutrition.

Defending Beef is simultaneously a book about big ideas and the author’s own personal tale—she starts out as a skeptical vegetarian and eventually becomes an enthusiastic participant in environmentally sustainable ranching.

While no single book can definitively answer the thorny question of how to feed the Earth’s growing population, Defending Beef makes the case that, whatever the world’s future food system looks like, cattle and beef can and must be part of the solution.

Available in: Paperback, eBook

Read More

Defending Beef

Nicolette Hahn Niman

Paperback $19.95

Slow Wine 2014

Slow Wine 2014

For the third year running, Slow Food International offers an English-language edition of their guide to Italian wines whose qualities extend well beyond the palate. Slow Wine 2014 doesn’t simply select and review Italy’s finest bottles. It describes what’s in the glass, but it also tells you what’s behind it: namely the work, the aims, and the passion of producers; their bond with the land; and their choice of cultivation and cellar techniques—favoring the ones who implement ecologically sustainable winegrowing and winemaking practices. An essential guide for armchair oenophiles and better still for those who get out of that chair once in a while: over half the producers listed will offer a discount of at least 10% to anyone who visits them with a copy of Slow Wine in hand.

Available in: Paperback

Read More

Slow Wine 2014

$