Farm to Fork: Cooking Local, Cooking Fresh

( 17 )

Overview

In this extraordinary new book, Emeril Lagasse continues his lifelong commitment to using fresh, local ingredients in his restaurants and home kitchen. He has spent the past thirty years building close relationships with farmers, fishermen, and ranchers. Farm to Fork is his guide to help you explore the great local bounty through fifteen flavorful chapters—sweet summer in "The Three Sisters: Corn, Beans, and Squash," juicy "Berries, Figs, and Melons," sublime naturally raised meats in "Out on the Range," fresh ...

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Overview

In this extraordinary new book, Emeril Lagasse continues his lifelong commitment to using fresh, local ingredients in his restaurants and home kitchen. He has spent the past thirty years building close relationships with farmers, fishermen, and ranchers. Farm to Fork is his guide to help you explore the great local bounty through fifteen flavorful chapters—sweet summer in "The Three Sisters: Corn, Beans, and Squash," juicy "Berries, Figs, and Melons," sublime naturally raised meats in "Out on the Range," fresh catch in "Fresh Off the Dock," and home canning tips from "Home Economics: Preserving the Harvest."

Fill your basket with the ripest ingredients from every season at the markets (or your backyard garden) and dig into delicious recipes such as Sweet Potato Ravioli with Sage Brown Butter, Cheesy Creole Tomato Pie, Honey-Brined Pork Chops with Nectarine Chutney, Watermelon Rind Crisp Sweet Pickles, and Rhubarb Strawberry Crisp. Even learn how to make your own cheese and pasta at home. Emeril shares his love for fresh from-the-fields foods—and the heritage of the artisans who bring them to the table.

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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
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Product Details

  • ISBN-13: 9780061742958
  • Publisher: HarperCollins Publishers
  • Publication date: 6/1/2010
  • Pages: 312
  • Sales rank: 526,044
  • 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.

Biography

Chef Emeril Lagasse received his first culinary experience from his mother, Hilda, when he was a boy growing up in the small town of Fall River, Massachusetts. As a teenager, he worked at a Portuguese bakery where he mastered the art of bread and pastry baking. Upon high school graduation, Lagasse was offered a full scholarship to the New England Conservatory of Music, but decided to pursue a career as a professional chef. He earned his Doctorate degree through the culinary program at Johnson and Wales University. Lagasse then traveled to Paris and Lyon where he polished his skills and learned the art of classic French cuisine. Returning to the United States, Lagasse practiced his art in fine restaurants in New York, Boston and Philadelphia before heading south to the Big Easy. Lured to New Orleans by Dick and Ella Brennan, Lagasse established his star at their legendary restaurant, Commander's Palace, where he was executive chef for seven and a half years.

Lagasse is now the chef-proprietor of seven restaurants including three in New Orleans, two in Las Vegas, and two in Orlando. In 1990, Chef Emeril opened Emeril's Restaurant in the chic Warehouse District in downtown New Orleans. Two years later, he opened Nola Restaurant in the French Quarter. In 1995, Emeril brought his "New New Orleans" cooking to Las Vegas and opened Emeril's New Orleans Fish House, located in the monumental MGM Grand Hotel. In 1998, Lagasse opened Emeril's Delmonico Restaurant and Bar in New Orleans' historic Garden District. He opened two restaurants in 1999 -- in February, he headed down to Florida to open Emeril's Restaurant Orlando at Universal Studios City Walk and in May, he opened Delmonico Steakhouse is in the Venetian Resort/Hotel/Casino. In January 2003, he opened Emeril's Tchoup Chop (pronounced chop-chop) at Universal Orlando's Royal Pacific Resort. Emeril's Restaurant Atlanta is slated to open in summer 2003.

The recognition and awards he has garnered have made him known to food-loving Americans everywhere. His restaurants consistently win critical praise and top ratings. Emeril's Restaurant was dubbed "Restaurant of the Year" by John Mariani in Esquire magazine in 1990 and received the coveted Wine Spectator "Grand Award" in 1991. Also in 1991, Lagasse was named "Best Southeast Regional Chef" by the James Beard Foundation. Most recently, Emeril's Restaurant earned the prestigious Ivy Award. Nola has achieved the status of "Best New Restaurant" by Esquire magazine in 1993 and has been recognized nationally by Travel & Leisure, Traveler and Southern Living magazines. His third restaurant, Emeril's New Orleans Fish House was named "Best Restaurant in Las Vegas" by Zagats. In 2002, Delmonico Steakhouse was named "Best Steakhouse" by Las Vegas Life magazine. Lagasse himself has also received accolades and awards for his culinary expertise. In 1991, Lagasse was named "Best Southeast Regional Chef" by the James Beard Foundation. In 1998 he was chosen as "Chef of the Year" by GQ magazine. In 1999, he was named one of People magazine's "25 Most Intriguing People of the Year."

Chef Emeril Lagasse is a national TV personality. Lagasse joined the Food Network in 1993 and celebrated his 1000th show with the network in 2001. He is the host of both The Essence of Emeril and Emeril Live, which reaches over 75 million homes daily. The former has been nominated for two Emmy Awards in 2001, 2002 and 2003, and was voted by Time magazine as one of the "Top 10 TV Shows" during 1996. The latter has won a Cable Ace Award for "Best Informational Series." Chef Emeril is also the food correspondent for Good Morning America and appears every Friday morning.

Lagasse is also a bestselling author. In 1993 he published the bestselling cookbook Emeril's New New Orleans Cooking which introduced his creative approach to Creole cuisine. Six other books have followed including Louisiana Real and Rustic, Emeril's Creole Christmas, Emeril's TV Dinners, Every Day's A Party, Prime Time Emeril and the kids' cookbook, Emeril, There's A Chef in My Soup! In 2000, Lagasse's book sales exceeded two million.

In September 2002, Emeril established the Emeril Lagasse Foundation to support and encourage programs creating developmental and educational opportunities for children.

Author biography courtesy of the author's official web site.

Good To Know

Emeril's self-titled NBC sitcom launched in fall 2001 but garnered poor ratings and was canceled shortly thereafter.
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    1. Hometown:
      New Orleans, Louisiana
    1. Date of Birth:
      October 15, 1959
    2. Place of Birth:
      Fall River, Massachusetts
    1. Education:
      Culinary degree, Johnson & Wales University
    2. Website:

Customer Reviews

Average Rating 4.5
( 17 )
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Sort by: Showing all of 17 Customer Reviews
  • Posted July 21, 2010

    You HAD me and now I'm BACK!

    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.

    6 out of 6 people found this review helpful.

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  • Posted June 6, 2010

    more from this reviewer

    Great Dishes, Local Ingredients

    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.

    4 out of 4 people found this review helpful.

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  • Anonymous

    Posted June 19, 2012

    I Also Recommend:

    I love his shows and this book is just another great from his ex

    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.

    1 out of 1 people found this review helpful.

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  • Anonymous

    Posted July 19, 2011

    You have no idea what you are missing!!

    Wild mushroom ragout over creamy polenta. Dessert..... Black Mission figs stuffed with blue cheese drizzeled with lavender honey. Yummy!!!!!!!! BAM! BABY!

    1 out of 1 people found this review helpful.

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  • Posted February 9, 2011

    bam! he did it again!

    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.

    1 out of 1 people found this review helpful.

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  • Anonymous

    Posted March 26, 2013

    Emril is my pet cat

    Emril is my ASPCA CAT

    0 out of 1 people found this review helpful.

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