February 3, 2012 @ 9:28 AM

 Cookbooks are almost an addiction with me--especially ones with stories/sidebars/and definite points of view. Several years ago, I read Barbara Kingsolver's "Animal, Vegetable, Mineral" and tried to cook many meals according to the monthly harvest/preparation and menus. I had a great time. I just found a new book--"Wild Flavors--One Chef's Transformative Year Cooking From Eva's Farm", by renown chef,  Didi Emmons.  http://www.amazon.com/Wild-Flavors-Chefs-Transformative-Cooking/dp/1603582851/ref=sr_1_1?ie=UTF8&qid=1328291375&sr=8-1     The book is layed out  by season, with tips, commentary and easily executed recipes. For me, what sets this cookbook aside is her gourmet use of herbs and weeds! I am going to wait for Spring to begin with this book, but my first recipe is going to be "Forager's Pasta", which included yellow dock leaves (taste lemony when young), nettles (taste like spinach) and japanese knotweed (better known in CNY as the horribly invasive, wild bamboo--which needs butter, but is sort of like asparagus in flavor). For dessert, she suggests "Invasive Sorbet"--knotweed sweet, instead of savory. The author "gets it" by weaving a seamless thread of tasty meals, to the environmental and health benefits and concerns. Wild Rose and Rhubarb Pound Cake.......Tarragon Millet Tempeh cakes.....Lemon Balm Borani... Potato Lovage Spring Stew....Parsnip and Wild Mushroom Pie.....This is a book to sit and sip tea over during these last weeks of winter