More New and Used
from Private Sellers
In Stock Usually Ships in 24-48 Hours
Starting at $9.64
Questions About This Book?
Why should I rent this book?
Renting is easy, fast, and cheap! Renting from eCampus.com can save you hundreds of dollars compared to the cost of new or used books each semester. At the end of the semester, simply ship the book back to us with a free UPS shipping label! No need to worry about selling it back.
How do rental returns work?
Returning books is as easy as possible. As your rental due date approaches, we will email you several courtesy reminders. When you are ready to return, you can print a free UPS shipping label from our website at any time. Then, just return the book to your UPS driver or any staffed UPS location. You can even use the same box we shipped it in!
What version or edition is this?
This is the edition with a publication date of 2/1/2012.
What is included with this book?
- The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any CDs, lab manuals, study guides, etc.
- The Rental copy of this book is not guaranteed to include any supplemental materials. You may receive a brand new copy, but typically, only the book itself.
The editors have gathered 45 mouthwatering recipes and photos from well-known chefs, foragers and food bloggers across the "Ramps Nation." In recent years, ramps have become the culinary harbinger of spring, and an "in" vegetable, celebrated in more than 47 ramps festivals and special events in the Appalachian states alone. Gourmet, Bon Appetit and Martha Stewart have paid homage to the wild ramp. A Tweet from Food Network Chef Anne Burrell links to an image of her holding a bunch of fresh ramps, saying, "My first ramps of the season. YAY!! Soooo delicious!" This ancient wild leek is finding fans far beyond its native wooded hills. The book will include a brief history and lore associated with this colorful and highly aromatic plant. Rampsmakes an attractive gift book with sense appeal. Foreword by a TBD high-visibility chef or food maven,