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Wild Flavors : One Chef's Transformative Year Cooking from Eva's Farm by Didi Emmons (2011, Hardcover)

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About this product

Product Identifiers

PublisherChelsea Green Publishing

ISBN-101603582851

ISBN-139781603582858

eBay Product ID (ePID)109189119

Product Key Features

Book TitleWild Flavors : One Chef's Transformative Year Cooking from Eva's Farm

Number of Pages320 Pages

LanguageEnglish

TopicSpecific Ingredients / Herbs, Spices, Condiments, Herbs, Specific Ingredients / Vegetables, Agriculture & Food (See Also Political Science / Public Policy / Agriculture & Food Policy)

Publication Year2011

IllustratorYes

GenreCooking, Social Science, Gardening

AuthorDidi Emmons

FormatHardcover

Dimensions

Item Height1 in

Item Weight33.2 Oz

Item Length10.3 in

Item Width7.4 in

Additional Product Features

Intended AudienceTrade

LCCN2011-024501

Dewey Edition23

Reviews"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, "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, "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, "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, "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, " 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, 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, "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, "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, 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, "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, "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, " 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, 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., 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, 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

Dewey Decimal641.6/57

SynopsisThe 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 Evas Garden become Didis 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 Evas Garden through the seasons. It showcases Emmonss 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., 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.

LC Classification NumberTX819.H4