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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.
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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.
Book 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.
