Farm to Fork: Cooking Local, Cooking Fresh

by Emeril Lagasse

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!

Product Details

ISBN-13:	9780062003584
Publisher:	HarperCollins Publishers
Publication date:	06/01/2010
Series:	Emeril's
Sold by:	HARPERCOLLINS
Format:	eBook
Pages:	336
Sales rank:	110,051
File size:	16 MB
Note:	This product may take a few minutes to download.

About 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.

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

Editorial Reviews

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)

Publishers Weekly

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

Library Journal