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Farm To Fork: Cooking Local, Cooking Fresh (2010)

by Emeril Lagasse(Favorite Author)

3.79 of 5 Votes: 2

ISBN

0061742953 (ISBN13: 9780061742958)

languge

English

genre

Food & Cookbooks

publisher

William Morrow Cookbooks

review 1: 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!
review 2: I normally don’t read or even own to... moreo 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 SAUCE2 teaspoons vegetable oil10 ounces fresh red Fresno chiles or jalapenos, stemmed and cut crosswise into ½-inch-thick slices (see Note)6 cloves garlic, smashed¾ cup thinly sliced onions¾ cup chopped carrots1 ¾ teaspoon salt2 cups water¼ cup chopped fresh cilantro leaves and stems1 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. less

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