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Ramps: the Cookbook: Cooking with the Best Kept Secret of the Appalachian Trail, by The Editors of St. Lynn's Press
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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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Product details
Hardcover: 128 pages
Publisher: St. Lynn's Press (February 1, 2012)
Language: English
ISBN-10: 098327262X
ISBN-13: 978-0983272625
Product Dimensions:
6.2 x 0.6 x 7.3 inches
Shipping Weight: 9.6 ounces (View shipping rates and policies)
Average Customer Review:
4.2 out of 5 stars
6 customer reviews
Amazon Best Sellers Rank:
#327,436 in Books (See Top 100 in Books)
This little book is loaded with wonderful recipes using ramps!
Good reference to have
This book is fantastic for new Ramp fanatics like me! And there's plenty to learn for those who've had much Ramp experience as well.
Excellent
OK book - not great
Great book! Lots of good info and excellent recipes.
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