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 are a tasty relative of garlic and leeks and can be found in “Ramp Nation” (from Georgia and Tennessee up through Canada). Ramps have long been a best-kept secret of the Appalachian Trail, and are celebrated in festivals, church suppers and special events in Appalachian states (including North Carolina) and beyond. Compiled from chefs and food bloggers by the editors at St. Lynn’s Press, the cookbook offers more than 40 recipes, with chapters devoted to categories such as sides and main dishes, salad and soups, biscuits and muffins, and juices and jams. Examples of recipes include Chicken Braised in White Wine & Ramps, Little Neck Clams with Ramps & Asparagus, and Eggs with Ramps & Bacon. There’s also a list of regular ramp events and purchasing resources (fresh ramps, bulbs and seeds). Hardcover, 128 pages, $15.95.

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