Farm to Fork: Cooking Local, Cooking Fresh
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Farm to Fork: Cooking Local, Cooking Fresh

4.2 17
by Emeril Lagasse
     
 

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Farm to Fork brings out the “green” in Emeril with recipes that will inspire cooks, new and old, to utilize fresh, organic, and locally-grown ingredients throughout the year. A must have for those interested in the Green and locavore movements, and the legions of Emeril’s own fans!

Overview

Farm to Fork brings out the “green” in Emeril with recipes that will inspire cooks, new and old, to utilize fresh, organic, and locally-grown ingredients throughout the year. A must have for those interested in the Green and locavore movements, and the legions of Emeril’s own fans!

Editorial Reviews

Publishers Weekly
Ignore the labored title and forgive his first sentence, “I have had a connection with the soil since I was a young boy.” This is simply another of Lagasse's highly competent creations, full of flavorful recipes presented with simplicity and minimal chitchat. The third in a 10-book series ordered up by Harper Studio back in 2008, the celebrity chef this time goes green, with a focus on using fresh, local ingredients. This collection focuses on fruits, vegetables, grains, dairy, and seafood, with just a little poultry and pork thrown in for good measure. Chapters are broken out as if dividing up a garden. Corn, beans, and squash over here; broccoli, cabbage, and cauliflower over there. Leafy greens, root vegetables, and orchard fruits all get their due, with space left for winter fruits and nightshades. Among the 152 offerings, one can dish up lemon-scented blueberry pancakes for breakfast; Emeril's roasted beet salad, along with perhaps an eggplant relish crostini for lunch; and a dinner of, say, creamy turnip soup, braised broccoli rabe, and gumbo with smoked ham and wild rice. Dessert choices include pumpkin custard pie and apricot clafouti. Wash it all down with some watermelon limeade or enjoy a nightcap after the nightshades, like a pink lady apple martini. (June)
Library Journal
Lagasse's contribution to the recent spate of cookbooks celebrating locally produced American foods illustrates his genius for amping up the flavor in foods. Recipes such as Bay, Thyme, and Rosemary Roasted Potatoes; Creamy Spiced Rice Pudding; Curry-Scented Roasted Cauliflower; and the Pink Lady Apple Martini are imbued with fresh, vibrant, and balanced flavors. Readers should be warned that these recipes, while they use lots of fruits, vegetables, and whole grains, are not light. Also, some don't seem to have been tested thoroughly. The Braised Pinto Beans, for instance, were still quite hard after the one hour of cooking specified in the instructions. These minor caveats aside, the recipes tend to be easy and delicious. VERDICT Highly recommended for those looking for inventive ideas for using local ingredients.—Jane la Plante, Minot State Univ. Lib., ND

Product Details

ISBN-13:
9780061742958
Publisher:
HarperCollins Publishers
Publication date:
06/01/2010
Pages:
312
Sales rank:
480,579
Product dimensions:
7.00(w) x 9.00(h) x 1.00(d)

Meet the Author

Emeril Lagasse is a chef, restaurateur, and the author of eighteen bestselling cookbooks, including the recent Emeril's Kicked-Up Sandwiches and Sizzling Skillets and Other One Pot Wonders. He is the proprietor of thirteen award-winning restaurants across the country and is the host of The Originals with Emeril and Emeril's Florida, both airing on the Cooking Channel. He has been the food correspondent for ABC's Good Morning America for fourteen years. In 2002, Emeril established the Emeril Lagasse Foundation to support children's educational programs that inspire and mentor young people through the culinary arts and promote nutrition and healthy eating.

Brief Biography

Hometown:
New Orleans, Louisiana
Date of Birth:
October 15, 1959
Place of Birth:
Fall River, Massachusetts
Education:
Culinary degree, Johnson & Wales University
Website:
http://www.emerils.com

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Farm to Fork: Cooking Local, Cooking Fresh 4.3 out of 5 based on 0 ratings. 17 reviews.
KristinZ More than 1 year ago
I admit, I loved Emeril on TV and the creativity behind his dishes. I even had a couple of his earlier cook books; but our relationship grew distant as I could not make most of his dishes practical for our day to day lifestyle. until NOW. This is a great cookbook. I bought it a few days ago, made the Spiced Zucchini bread last night (Delicious) and have nearly 75% of the dishes dog-eared to try as soon as I can. The mere fact this book focused on local, fresh ingredients drew me in. I am a big fan of Farmer's Markets and keeping my purchases local or even out of my own (small) garden. This gives me the opportunity to make wonderful dishes using ingredients at their peak of freshness and stay a little greener. I highly recommend this book. I am very pleased I read about this book and decided to pick it up.
MasonCanyon More than 1 year ago
I normally don't read or even own too many cookbooks. Maybe if I did, I'd be a better cook. LOL However, when I had the opportunity to review this new cookbook I couldn't resist. I not only like the concept of the cookbook, but I enjoy watching the author/chef as he prepares his dishes. As we beginning enjoying the lazy days of summer, thoughts turn to family get-togethers, barbecues, and picnics with lots of wonderful food. Also with summer comes more fresh vegetables either from one's own garden or the local market. Renowned Chef Emeril Lagasse has a new cookbook that is devoted to using fresh, locally grown (and organic when possible) ingredients when preparing any type of dish. FARM TO FORK: COOKING LOCAL, COOKING FRESH is a beautifully illustrated cookbook that not only includes the ingredients and directions to preparing a dish, but also give a little information about the dish. In the introduction, author/chef Lagasse explains how he came to enjoy picking fresh vegetables as a child and then as an adult using fresh ingredients in his dishes. He also notes that he and several other chefs, along with a farmer, even started a farm co-op just so they could have fresh, locally grown ingredients. In addition, he explains the many benefits of using organically grown local vegetables. An interesting point that he makes is when you get children involved in the growing process of vegetables, they are more likely to eat them when they're prepared. As we all strive to be more "green" for our environment, this cookbook provides delicious recipes for every season. The cookbook is divided into 15 sections. They covers such topics as: the herb garden; leafy greens; the three sisters: corn, beans, and squash; fresh from the docks; out on the range; and home economics: preserving the harvest to name just a few. If you enjoy good food and fresh vegetables, FARM TO FORK is the perfect cookbook giving you a better understand of how the food chain works.
Anonymous More than 1 year ago
I love his shows and this book is just another great from his experience and what he has to offer the rest of us. Great book.
Letha Kobulnicky More than 1 year ago
Wild mushroom ragout over creamy polenta. Dessert..... Black Mission figs stuffed with blue cheese drizzeled with lavender honey. Yummy!!!!!!!! BAM! BABY!
Dennis78PAState More than 1 year ago
Emiril is by far the best TV chef and someone I watched since he started out in my college years. Emiril's Farm to Fork recipes are fresh as the summer breeze. This book makes me want to purchase the remaining in his series.
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Emril is my ASPCA CAT