Farm to Fork: Cooking Local, Cooking Fresh

by Emeril Lagasse

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!

Genres: Cookbooks, Cooking, Nonfiction, Reference, Food, Gardening

312 pages, Paperback

First published January 1, 2010

About the author

Emeril John Lagasse is an American celebrity chef, restaurateur, television personality, and cookbook author. A regional James Beard Award winner, he is perhaps most notable for his Food Network shows Emeril Live and Essence of Emeril as well as catchphrases such as "kick it up a notch" and "BAM!" He is a 1978 graduate of Johnson & Wales University's College of Culinary Arts. The "Emeril Empire" of media, products and restaurants generates an estimated USD$150 million annually in revenue.

Reviews

[PennsyLady (Bev) · Rating 4 out of 5]

I've enjoyed viewing a library copy to see if Farm to Fork matches some of the preferences of my family.
A few dishes a bit exotic for our tastes but many "from farm" basic dishes, sauces
homemade condiments and home preserved items.
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I think I'll add this to the cookbook shelf at home

[Stephanie Addie · Rating 3 out of 5]

It was a good cookbook. Emeril lagasse is a very well known author and a very good cook as well.

[Jeanne Bushong]

I didn't realize that this is essentially a cookbook. Not what I was expecting.

[Paschalis]

elibrary

[Kathleen Downey · Rating 5 out of 5]

Some great recipes.

[Mason · Rating 5 out of 5]

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.
Here is just a taste of the recipes included in the book:
HOMEMADE HOT SAUCE
2 teaspoons vegetable oil
10 ounces fresh red Fresno chiles or jalapenos, stemmed and cut crosswise into ½-inch-thick slices (see Note)
6 cloves garlic, smashed
¾ cup thinly sliced onions
¾ cup chopped carrots
1 ¾ teaspoon salt
2 cups water
¼ cup chopped fresh cilantro leaves and stems
1 cup distilled white vinegar
1. Heat the oil in a small saucepan over high heat. Add the chiles, garlic, onions, and carrots. Add the salt. Cook the peppers in the pan for 5 minutes; it is okay if they blister or blacken, stirring as needed.
2. Add the water and cilantro, and reduce the heat to medium-high. Cook for 20 minutes, or until the peppers are soft and almost all of the liquid has evaporated. (Note: This should be done in a very well ventilated area!) Remove the pan from the heat and allow the peppers to cool to room temperature.
3. Transfer the mixture to a food processor or blender, and puree for 15 seconds. While the machine is still running, add the vinegar in a steady stream, continuing to puree on high speed until smooth, about 1 minute. Transfer the sauce to a sterilized pint jar, bottles, or other container. Cover and refrigerate for up to 6 months.
NOTE: If you are a fan of poblano peppers, substitute 6 ounces roasted poblanos (about 2 peppers) and 6 ounces jalepenos for the 10 ounces of chiles above. (See page 44 for roasting instructions.)
About 2 cups.
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. In addition, it teaches how to make the most of using fresh ingredients found locally when cooking. With Father’s Day just around the corner, FARM TO FORK is a handy cookbook for that weekend chef or everyday cook.

[Raz Godelnik · Rating 4 out of 5]

I don't know about you, but for me these days are all about soccer. Yes, the world cup has started and it's one big colorful festival that puts everything aside. Except food of course, because a) we still need to eat something and b) somehow watching 22 players running on the field makes me hungry..
If you add to that the fact that I joined this year a CSA program and just started receiving weekly shipments of fresh vegetables and fruits from Calvert Farm, you can understand that Emeril's book came just in time for me.

So for example, last week we got beets. I opened the index and went straight to page 183, where I had a great recipe of beet "Caviar", which looked not only creative, but quite easy to deal with. And easy it was. Just in time for a light lunch during the game between the U.S. and England last Saturday. It was really delicious and I have to admit I enjoyed it more than the game..

Next came the roasted tomato tapenade with tomatoes from Newark's farmers market and some herbs from the back yard that went pretty well with Germany - Australia on Sunday. It was a great game (or at least a game with many goals) with some great food!

But even if you're not enjoying the world cup, I'm sure you will enjoy Emeril's new book. It is a local food celebration with creative yet not too complicated recipes that even those of us who aren't natural candidates for top chef can handle.

Last but not least, I want to mention Steven Freeman's beautiful photos that make you hungry as well as get you to the kitchen to start cooking right away.

Bottom Line: If you see the world cup and enjoys food, don't think twice!

The full review was published on Eco-Libris blog at http://ecolibris.blogspot.com/2010/06...

[penny shima glanz · Rating 4 out of 5]

I happily picked this up from the Strand ARC shelf as the weather started to turn and I looked at my Green Market squash wondering if I was going to do anything other than roast it. As I try to cook more seasonal and local, I'm trying to find ways to keep both our taste buds and my booking from getting too deep in a habitual rut. Emeril's book definitely helps with tha.

Be warned: this is not a vegetarian book. It's definitely a locovore book, if you are lucky to have fresh seafood and meats at your Market or at least to help you bridge the gap. I've mostly skipped over the meat recipes at this time, but I'm pretty sure there will be some that simple legume substitutions will work for.

The book is structures through the type of fruit, vegetable, or dairy product. Yes, there are standards such as roasted brussel sprouts/potatoes/choose-your-root-vege, but I found inspiration that may be due to my exploring new ways to cook (such as my pasta roller) winter vegetables such as a sweet potato ravioli.

I find this book most inspiring for the flavour/ingredient combinations Emeril uses. While I own The Flavor Bible by Karen Page and Andrew Dornenburg, I often get overwhelmed by all the possibilities. Emeril has provided a very good starting place from which to expand and better enjoy all the fresh local items I might pick up.

[Darcy · Rating 5 out of 5]

I want, I want! I need, I need! I starting skimming the recipes on my lunch hour yesterday so I could use the color copier at work for any recipes I might want to try, but I sat there and read every recipe in one fell swoop and I want to make every one. I've been waiting for this book my whole gardening life, because he Emeril understands that when one has a garden, at any given time one certain crop could be vastly overproductive. For instance, cilantro is mainly used as a seasoning, but what do I do when I have a bushel of cilantro every month? I don't value the beautiful herb any less because I am overwhelmed. Along comes my shining white knight with a recipe for cilantro pesto! I have to buy this book!

[Robert Locklear · Rating 5 out of 5]

This book was a complete joy to read. I've been looking for a guide to help in my journey through the mysterious land of veggies and farm stands. Being a meat and potatoes guy I've truly looked for ways to diversify my diet and add more than just broccoli or squash or carrots to our dinner table. The recipes in the cookbook are fantastic albeit, a little on the experienced side. The pumpkin pie is a two-three day affair which thoroughly enjoy (though, in a pinch I will grab a can of Libby's). The Caramelized Peaches in Port wine is sinfully delicious. I could go on but those are two of my favorite recipes

[Christina · Rating 5 out of 5]

I recommend Farm to Fork: Cooking Local, Cooking Fresh because of the recipes that feature fresh produce that a person would be able to cook.

I created the Roasted Brussels Sprouts and the recipe was easy. The food to create it was readily available through the local online delivery service.

I'm going to skim the book tonight to see if there are other recipes I can cook next week.

Not to hammer you about this however buying fresh produce in season IS the way to go; and organic produce and food is infinitely better.

So I welcome Farm to Fork in my house in that I bought a copy of the cookbook from my local independent bookshop.

[Heather · Rating 5 out of 5]

Love this book! I picked it up for only a little bit of cash, and truthfully the appeal was the "farm" portion vrs the famous chef.
Well, it turns out that there is a reason Emeril is famous...he is a brilliant chef!!!

I Love, love, love the herb popovers (I go with mostly parsley with sage as being the predominent herb).
But the most brilliant recipe is the blue cheese quiche...what a fabulous idea. The quiche's richness is cut by the astringency of the blue cheese. Brilliant!

[Chad Fairey · Rating 5 out of 5]

Been an enormous fan of Emeril's since his early show days, but I have thoroughly enjoyed watching him re-invent himself as one of the most genuine and elegant advocates of local, organic and sustainable cooking. This a wonderful little book with some excellent vignettes and -- of course --- irresistible recipes.

[Gill · Rating 4 out of 5]

This is a great cookbook. Fresh, simple and wonderful dishes that highlight what you can find at the farmer's market. There is lots more than just "local." There are a couple things I want to try out- though I will say this isn't a cookbook I'm adding to my collection...Too Much Dairy. But it was great healthy dishes and I love that it doesn't have any Emeril brand name products in it too.

[Robin Shreeves · Rating 4 out of 5]

Some recipes I'm really interested in trying in this locavore-heavy cookbook by Emeril. It's my first Emeril cookbook, and in full disclosure, I was sent it to review, but I like a lot of the recipes I saw.

[Susan · Rating 4 out of 5]

Lots of yummy sounding recipes celebrating the laudable theme of eating fresh and local. Some sound like more work than I am willing to do on a nightly basis, but many look quick and simple enough for busy summer nights. Or easily adaptable.

[Kristin · Rating 4 out of 5]

Wonderful, absolutely wonderful. If local, organic is your thing, this cookbook really delivers on mashing best use if what you get at Farmers Markets in season. I just LOVE the spiced zucchini bread, to die for... Bam!! ;-)

[Janet · Rating 3 out of 5]

Complicated recipes with no nutritional content. I don't think I'd ever make anything from this book.

[Jen · Rating 3 out of 5]

Great pics and some fab recipes

[Jason Walker · Rating 3 out of 5]

Emeril is like a machine now, but the recipes in this book are very enjoyable and organized.

[Jean Hedren · Rating 4 out of 5]

I don't usually read cookbooks. This one, however, offers many recipes with fresh, local ingredients. Easy to prepare and not too complicated or time consuming.

[Mckinley · Rating 2 out of 5]

Some recipes to try out. Mostly ideas for butters, tapenades, sauces rather than entire meal.

[A.J. · Rating 3 out of 5]

Some nice recipes, although a little too 'cheffy' for my taste and some of the ingredients are not at all easy to come by where I live (Banyuls vinegar, for example - and fresh Louisiana seafood).

[Linda · Rating 3 out of 5]

Recipes are just too complicated or too esoteric or too something for me. Not much that interested me to try to cook, or even to eat if someone else had cooked it.