Ramps: the Cookbook

Cooking with the Best Kept Secret of the Appalachian Trail

By: The Editors of St. Lynn's Press (Compiled by), Todd C. Gray (Foreword by), Glen Facemire (Introduction by)

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Hardcover | 15 March 2012

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Ramps is the only 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 attractive gift book format is the same as our best-selling Good/Bad series, except that Ramps has a vertical orientation instead of horizontal.

The editors have gathered more than 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 App‚tit, 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. The book includes a brief history and lore associated with this colorful and highly aromatic plant.

Industry Reviews

This book is for anyone who has ever savored this wild seasonal plant at a spring ramp festival or fine restaurant, and wants to bring ramps into his or her own kitchen dishes. * Ramps: The Cookbook *
Perhaps one of the best cookbooks about ramps is Ramps, The Cookbook: Cooking with the Best-Kept Secret of the Appalachian Trail (St. Lynn's Press, 2012). The fully illustrated book brings together recipes from chefs, food writers, and bloggers around North America. ...For those who haven't yet heard, the ramp - also called a wild leek - is a species of wild onion (Allium tricoccum) that is native to North America. The bulbs resemble a scallion, but the leaves are wide and flat. They cover Appalachian forest floors before trees fully leaf out. The flavor is a mix of garlic and onion. ...A staple of Appalachian cooking for centuries, today's chefs are incorporating them into their menus. They're good with eggs for breakfast or in a curry for dinner, and they are delicious in soups, fritters, and jelly. Or, try pairing Cream of Ramps with Wild Asparagus soup with ramp pesto cornmeal muffins. -- Paris Wolf

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