Farm to Fork
Cooking Local, Cooking Fresh
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1.0 • 1 Rating
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- $15.99
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- $15.99
Publisher Description
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!
This essential farm to table cookbook is your guide to cooking fresh all year long:
Ingredient-Driven Recipes: Go beyond generic meals with chapters dedicated to making the most of everything from Leafy Greens and Nightshades to what’s Fresh Off the Dock.Cooking From Scratch: Learn to make your own staples like fresh ricotta, homemade mozzarella, and mayonnaise, bringing incredible flavor and quality to your table.Preserving the Harvest: Extend the seasons with a complete guide to home preserving, including recipes for Spicy Tomato Jam, Pickled Green Beans, and Brandied Cherries.Farmer’s Market Philosophy: More than just a collection of recipes, Emeril shares his personal connection to the soil and the importance of supporting local farmers and fishermen.
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.
