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Nordahl, DarrinNordahl, Darrin | Alt 1
Nordahl, DarrinNordahl, Darrin | Alt 1

Darrin Nordahl

Darrin Nordahl is the author of Eating Appalachia and Public Produce. He blogs daily about food at and has written for CNN, the Huffington Post, and He lives in Oakland, California.
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Titles by Darrin Nordahl

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Titles Found: 2
Eating Appalachia
Eating Appalachia (4 Formats) ›
By Darrin Nordahl
Cloth Price 19.95

Cloth, PDF, EPUB, Mobipocket

Published Jun 2015

Dozens of indigenous fruits, vegetables, nuts, and game animals are waiting to be rediscovered by American epicures, and Appalachia stocks the largest pantry with these delectable flavors. Eating Appalachia looks at the uniquely flavorful foods that are native to the region—including pawpaws, American persimmons, ramps, hickory nuts, and elk, among others—with 23 mouthwatering recipes and 45 color photographs. The book also profiles the food festivals including the Pawpaw Festival in Albany, Ohio; the Feast of the Ramson in Richmond, West Virginia; and Elk Night at Jenny Wiley State Park in Prestonburg, Kentucky. There are recipes for every ingredient: Pawpaw Panna Cotta, Chianti Braised Elk Stew, Pan-Fried Squirrel with Squirrel Gravy, Persimmon-Hickory Nut Bread, and Wild Ginger Poached Pears. Nordahl also discusses some of the larger agribusiness, governmental agency, and ecological issues that prevent these wild, and arguably tastier, foods from reaching our table.

Eating the Pacific Northwest
Eating the Pacific Northwest (4 Formats) ›
By Darrin Nordahl
Cloth Price 19.99

Cloth, PDF, EPUB, Mobipocket

Published Sep 2018

From the brisk waters of Seattle to the earthy mushrooms of Portland, author Darrin Nordahl takes us on a journey to expand our palates with the local flavors of the beautiful Pacific Northwest. There are a multitude of indigenous fruits, vegetables, mushrooms, and seafood waiting to be rediscovered in the luscious PNW. Eating the Pacific Northwest looks at the unique foods that are indigenous to the region including salmon, truffles, and of course, geoduck, among others. Festivals featured include the Oregon Truffle Festival and Dungeness Crab and Seafood Festival, and there are recipes for every ingredient, including Buttermilk Fried Oysters with Truffled Rémoulade and Nootka Roses and Salmonberries. Nordahl also discusses some of the larger agricultural, political, and ecological issues that prevent these wild, and arguably tastier foods, from reaching our table.