Why read Wild Flavors?

Book cover of Wild Flavors: One Chef's Transformative Year Cooking from Eva's Farm

Book description

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…

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Why read it?

1 author picked Wild Flavors as one of their favorite books. Why do they recommend it?

Christine Buckley

Author

Wild Flavors follows Chef Didi Emmons over a year on farmer Eva Sommaripa’s farm 80 miles southeast of Boston.

Working as a line cook at Prune, Chef Gabrielle Hamilton gave me unforgettably simple advice as I struggled week after week to prepare a family meal on the fly: “you learn to cook by following recipes.” Duh! Five years later I followed recipes and learned to cook. I enrolled in herbal study at Commonwealth Holistic Herbalism in Brookline, MA.

I cooked out of Wild Flavors throughout my apprenticeship. Many of the plants we studied that year appeared in Wild Flavors in…

From Christine's list on The best cookbooks that prove eating locally, seasonally, and healthfully is also delicious.