Ramps: The Cookbook
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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…mehr

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Produktbeschreibung
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.
Autorenporträt
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, since the ramp's popularity is threatening its very existence in some unprotected areas.