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Ramps: the Cookbook: Cooking with the Best Kept Secret of the Appalachian Trail
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About Ramps: The Cookbook: Cooking With The Best Kept
Product Description This is the only ramps-dedicated cookbook, for everyone who has ever savored this wild seasonal plant at a spring ramp festival or in a fine city restaurant and wants to bring this tasty relative of garlic and leeks into their own kitchen. Ramps have become one of the most sought-after wild-foraged plants from eastern North America, and now available overnight to any chef and home cook from coast to coast. The editors have gathered 50 mouth-watering ramp recipes and photos from well-known chefs, foragers and food bloggers across the Ramps Nation (from Georgia and Tennessee to Toronto and Quebec). In recent years, ramps have become the culinary harbinger of spring, an IN vegetable, celebrated in dozens of ramp festivals and special events in the Appalachian states and beyond. Gourmet, Bon Appetit, Martha Stewart, Emeril and many other big names have paid homage to the wild ramp. This ancient wild leek is finding fans far beyond its native wooded hills. RAMPS includes a brief history and lore associated with this colorful and highly aromatic plant. Review Praise from Stephanie Vannatter, WV Living: Ramps: Cooking with the Best Kept Secret of the Appalachian Trail is the perfect cookbook for the avid ramp lover or someone with a limited knowledge about this lesser known herb. Praise from Julie Robinson, Food Editor, The Charleston Gazette: The recipe came together easily and smelled delicious as it baked. My husband looked alarmed when I told him we were having ramps for dinner, but he pronounced the gratin to be delicious. Praise from Smoky Mountain News: RAMPS presents the full gamut of dishes from traditional Appalachian recipes to "big-city" recipes from creative food writers and chefs coast-to-coast such as Mario Batali. Praise from Lisa Strewsberry, WV South: A new book released by St Lynn's Press, "Ramps: The Cookbook" tempers ramp's notes and flavor within finer dishes submitted by popular food bloggers and recipe artists. From the Back Cover THE WORD IS OUT. This wild-foraged spring delicacy is the newest food celebrity. If you've ever tasted its earthy delights at an Appalachian ramp festival or a fine restaurant in the city, you know what the buzz is about. RAMPS brings together favorite recipes from chefs, food writers and home cooks, celebrating every part of this versatile vegetable: root, bulb, stem and leaf. Call it a ramp or a wild leek - it's the same aromatic wonder-plant. "A cookbook devoted solely to ramp recipes is long overdue. We are delighted that this talented group of chefs and writers has come together to offer a wide selection of their best for your pleasure. Enjoy!" -From the Foreword by Chef Todd C. Gray, Equinox and Watershed restaurants, Washington, D.C. About the Author The Editors of St. Lynn's Press have a combined 50+ years of publishing experience. St. Lynn's specializes in books on organic and sustainable living, including recent titles on vegan cooking and wild foraging. Chef Todd C. Gray (Foreword) was already a star chef when he opened Washington DC's acclaimed Equinox restaurant, that has quickly become a leader of the sustainable and seasonal food movement (in ramp season, Equinox showcases Chef Gray's favorite ramp recipes). With a mission of using local, community-farmed ingredients whenever possible, Gray works with local farmers to develop food of all varieties, making him the perfect partner for St. Lynn's Press' own mission toward sustainability and green living. The Virginia native graduated with honors from the Culinary Institute of America and has won many regional awards for excellence. He also works with Michelle Obama on her Chefs Move to School program to improve children's nutrition. Glen Facemire (Introduction) lives in Richwood, WV, The Ramp Capital of the World, and owns the world's only ramp farm. Mr. Facemire is an advocate of sustainable practices in cultivating the wild ramp, s
