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PrintRamps: The Best Kept Secret of the Appalachian Trail
WEB EXCLUSIVE
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. This cookbook is a compilation from chefs, food writers, and home cooks who share a passion for ramps. It includes everything you need to know about the herb and many versatile recipes. The book opens with a foreword from Todd C. Gray, the chef and co-owner of Equinox and Watershed restaurants in Washington, D.C., where he emphasizes his love of ramps and using local produce.
For those who have no idea what a ramp is or what they look like, this cookbook is perfect for you. The introduction, written by Glen Facemire Jr. includes a description of all the important details you need to know. You will also learn quite a few fun facts such as the health benefits that accompany ramps: “High in minerals and vitamins A and C, the ramp is appreciated as a blood cleanser and has been called one of the best spring tonics to be found.” Did you know Richwood, West Virginia, is The Ramp Capital of the world? And has been for more than 50 years.
This book is not only full of interesting information but has a plethora of recipes that are sure to inspire you to go out and find some ramps—especially after seeing recipes like Wok-Braised Ramps and Buttermilk Ramp Biscuits. Bon appetit!
(St. Lynn’s Press, March 2012, 128 pages, hardcover, $15.95)
