Wild Flavors

One Chef’s Transformative Year Cooking from Eva’s Farm 46 plants and 150 recipes in 4 seasons Didi Emmons
$34.95 US • Hardcover ISBN 9781603582858 7 x 10 • 320 pages Pub Date: October 2011

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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! —Francis Moore Lappé, author of EcoMind: Changing the Way We Think, to Create the World We Want
The story of a chef, a farmer, and the wild foods that made them friends

Curiosity sparked Emmons’s initial venture down the Massachusetts coast to meet the celebrated farmer Eva Sommaripa, whose 200-plus uncommon herbs, greens, and edible “weeds” supply many top Northeastern chefs. On that day, she experienced a flavorful epiphany. The herbs and greens she tried were explosively delicious and needed little adornment before eating. She sensed at once that Eva had a secret wisdom about plants, and between the two of them a fertile collaboration soon took hold. During the seasons that followed, Didi walked through Eva’s plantings, listened to her stories, and created inspired meals. She discovered a whole repertoire of wild flavors that transformed her connection to the food she creates—and, in the process, made a lifelong friend. Wild Flavors is the fruit of that friendship. The story follows Didi through a year in Eva’s Garden and offers both the warmth of their shared tales as well as the exquisite foods Didi came to develop using only the freshest of ingredients (cardoon, African basil, calaminth) and wild edibles (autumn olive, wild roses, Japanese knotweed). Alongside the unique seasonal offerings, Didi provides profiles and tips on forty-six uncommon plants, and shares Eva’s wisdom about staying connected and maintaining a sane and healthy lifestyle in an increasingly hectic world. • Food enthusiasts and curious gardeners alike will discover their own secrets for finding, growing, and creating new Wild Flavors. Didi Emmons began cooking omelets when she was ten and had her own catering business by the
age of fourteen. She earned a BS in food-service management at NYU and moved to Boston, working first for food writer Steven Raichlen in Boston. Emmons worked as a stagiaire to receive her Grande Diplôme from La Varenne (cooking school) in Paris and then returned to work in Boston kitchens. She opened and ran four successful restaurants over the next thirteen years. She has written two cookbooks Vegetarian Planet, which was nominated for a James Beard Award, and Entertaining for a Veggie Planet, which won an IACP Cookbook Award (formerly the Julia Child Cookbook Awards) in the healthy-cooking category. Emmons subsequently opened Haley House Bakery Café, a nonprofit café in Roxbury, whose staff are people transitioning from homelessness and incarceration. She has since begun a program at Haley House Bakery Café called “Take Back the Kitchen,” teaching Roxbury and Dorchester residents how to eat and cook healthfully. 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.

Digital Press Kit: http://media.chelseagreen.com/Wild-Flavors

Sample Recipe
Rose Raspberry Ice Cream Eva and I have great success using whole rose petals. The rose flavor doesn’t overwhelm but harmonizes with the fruit. Makes 6 servings • 2½ cups fresh raspberries • 2 cups loosely packed rugosa rose petals • 2 tablespoons lemon juice (about ½ lemon) • 1 cup sugar (or more to taste) or ¾ cup mild-flavored honey • Pinch salt • 1 cup heavy cream • 1 cup Greek yogurt 1. Puree the raspberries, rose petals, and lemon juice in a blender or food processor. Add the sugar and process until the sugar has “melted” and the puree is no longer visibly grainy. This may take a few minutes. 2. Add the salt, cream, and yogurt, and taste the mixture for sweetness. Pour the mixture into your ice cream maker and make ice cream according to the manufacturer’s instructions. Once the ice cream is churned, let it harden in the freezer for at least 1 hour before serving.

Advance Praise for Wild Flavors

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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 Filled with mouth-watering recipes and valuable cultivation, shopping, and storage tips…this book is a celebration of the ethics and wisdom of Eva Sommaripa, the farmer whose herbs and outlook transformed chef Didi Emmons. —Sandor Ellix Katz, author of Wild Fermentation and The Revolution Will Not Be Microwaved

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Digital Press Kit: http://media.chelseagreen.com/Wild-Flavors