Whether you call them ramps or wild leeks, this wild-foraged spring delicacy is the newest celebrity on the food scene. If you've ever tasted this earthy delight at an Appalachian ramp festival or a fine restaurant in the city, you know what the buzz is about. And now, the ramp has its own cookbook.
RAMPS: Cooking with the Best Kept Secret of the Appalachian Trail (St. Lynn's Press, February, 2012) brings together favorite ramp recipes of chefs, food writers and home cooks, celebrating every part of this versatile, addictive vegetable - from root to leaf.
"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.
Illustrated throughout with mouth-watering color photos, RAMPS presents the full gamut of savory ramp dishes…from traditional Appalachian recipes to "big-city" recipes from creative food writers and chefs coast-to-coast (Mario Batali for one).
Gourmet chefs across North America are cooking with ramps. The New York Times (4/20/11) writes about "the insatiable appetite of New York chefs for spring ramps." And not only New York chefs; now, freshly picked ramps from the woods of Appalachia can be shipped overnight almost anywhere.
The book's foreword is by Chef Todd C. Gray, co-owner of Equinox and Watershed restaurants in Washington, D. C. Chef Gray is at the forefront of the farm-to-table movement and works with Michelle Obama to improve nutrition for the nation's schoolchildren.
The introduction is by Glen Facemire, owner of The Ramp Farm in Richwood, West Virginia. Glen is a lifelong advocate for sustainable practices and protection of ramp habitat from over-foraging. As the popularity of ramps continues to grow, its protection becomes more and more important. We want this aromatic wonder-plant to be around for a very long time!
RAMPS is the perfect gift book for ramp fans everywhere, and for avid foodies chasing the next hot food trend.
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About the Book:
RAMPS: Cooking with the Best Kept Secret of the Appalachian Trail, St. Lynn's Press, February, 2012
128 pages, hardcover
ISBN-13: 978-0-9832726-2-5
Price: $15.95 US; $19.95 CAN
www.stlynnspress.com
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