New York, NY 10003, United States
Didi Emmons studied at New York University, where she earned a Bachelor of Sсience in 1985.
(Never before has so much of Earth's bounty been so abunda...)
Never before has so much of Earth's bounty been so abundantly available in local stores and supermarkets. In Vegetarian Planet, Didi Emmons takes vibrant flavors from around the world and, using techniques known to any home cook and easy-to-find ingredients, creates 350 dishes at once bold and flavorful, soothing and homey. Not a book of recipes from this country or that, it is instead a celebration of the new, globally inspired American pantry.
(Convinced that entertaining doesn’t have to be high-stres...)
Convinced that entertaining doesn’t have to be high-stress or high-maintenance, Didi Emmons presents an alternative view: the best parties aren’t meticulously planned. Crammed with innovative ideas for delightfully informal gatherings and hundreds of globally inspired, big-flavored vegetarian recipes, Entertaining for a Veggie Planet proves that having friends over - whether for the season finale of a favorite TV show or for a book group discussion - is not only easy, it’s fun. From dips and cold bites to main dishes, from brunch to “sweet eats”, Emmons’s dishes offer endless possibilities for vegetarians, vegans, and anyone else in search of a satisfying meal.
(Wild Flavors follows a year at Eva’s Garden through the s...)
Wild Flavors follows a year at Eva’s Garden through the seasons. It showcases Emmons’s creative talents, featuring herbs and wild foods. The author provides growing or foraging information for each of the forty-six uncommon garden plants profiled, as well as details on prepping, storing, preserving, and health benefits. The wide-ranging recipes reflect the shifting seasonal harvest and are easy to follow, but best of all, Emmons shows us how these herbs, greens, and wild foods improve and transform the flavors in our food. Emmons also shares some of the valuable lessons she has learned from Eva about maintaining a healthy, satisfying lifestyle, putting the emphasis on community, thrift, conservation, and other time-honored virtues. Wild Flavors is a cookbook that celebrates the interconnectedness and beauty of nature, farms, animals, and ourselves.
Didi Emmons studied at New York University, where she earned a Bachelor of Sсience in 1985. She also was educated at La Varenne Ecole de Cuisine and earned a professional culinary Diploma here.
Didi Emmons has a rich experience in cooking. Through the course of her career, she worked on many positions, beginning with a Dinner Chef at the Center Street Cafe, in Boston, Massachusetts. Later she worked as an Editor and Assistant to Chef and Food Writer Steven Raichlen from 1988 to 1992. Next, Didi worked at the Blue Room, Cambridge, Massachusetts, as a Pastry Chef from 1994 to 1995. After that, she became a Head Chef at the DeLux Cafe, Boston, where Didi worked from 1995 to 1998.
At the Pho Republique, French-Vietnamese restaurants, Emmons was a Startup Chef, Co-owner, and Consultant, and worked in Cambridge and Boston from 1998 to 2000. At the Veggie Planet, a vegetarian restaurant in Cambridge, she works as a Co-owner and Chef from 2001 to the present day. Through her education and stay at the La Varenne Ecole de Cuisine, Paris, France, she was an Apprentice and Translator from 1989 to 1990. Didi Emmons also worked at Boston-area restaurants such as Hamersley’s Bistro and Cambridge House Inn. She was a guest on different television programs, including those airing on cable Food Network.
(Convinced that entertaining doesn’t have to be high-stres...)2003
(Never before has so much of Earth's bounty been so abunda...)1997
(Wild Flavors follows a year at Eva’s Garden through the s...)2011
Emmons characterizes herself as a pretty neurotic writer. She needs her cal near, a blanket on her lap, something good to drink, like hot cocoa or cappucino, and then she can get some work done. Often she goes to a coffee shop or library, and this helps her focus.