Farm to Fork: Cooking Local, Cooking Fresh
Emeril’s – click on the image below for more information.
Emeril’s
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
Farm to Fork: Cooking Local, Cooking Fresh
Click on the button for more Emeril’s information and reviews.
Got over 100 reviews to choose the best headphone
Emeril’s
Image by Thomas Hawk
Celebrity Chef hosts cooking demo for Airmen, families Story and photo by Staff Sgt. Stephen J. Otero 86th Airlift Wing Public Affairs Celebrity Chef Emeril Lagasse recently visited the Kaiserslautern Military Community Center to celebrate the release of his new book and perform an hour-long cooking demonstration for military members and their families. The visit was Mr. Lagasse’s first international military cooking demonstration. The Army and Air Force Exchange Service’s flagship location, the KMCC, served as the stage for a three hour book signing followed by a one hour live cooking demonstration. Mr. Lagasse’s new book, “Farm to Fork,” was released worldwide May 29. “By visiting Germany, I want to be able to say thanks to the military family for all that you guys are doing. That means a lot to me,” Mr. Lagasse said. “And if there’s one or two people in the audience that can take something away from a cooking demo, or by chatting with me during the book signing, and apply it at home to maybe learn a new dish or new technique, I think its a pretty great thing.” During the book signing, US Marine Gunnery Sgt. Ben Coleman presented Mr. Lagasse with a coin from the Wounded Warrior Center in thanks and appreciation for his visit to the KMCC. “I am very thankful for Chef Emeril’s visit. It’s such a great opportunity,” Sergeant Coleman said. Mr. Lagasse’s new cookbook focuses on using lots of fresh, locally available produce and picking out seasonal items to try and keep food …
Tips:
Suprisingly Nice,
I have to admit it: I don’t like Emeril Lagasse’s recipes very much. He’s fun to watch, but I’ve always thought that his food looked disgusting. I’ve been gifted a few of his cookbooks and I’ve never made a single recipe. I’m mostly vegetarian and, while he often jokes that he has an oddball vegetarian daughter, his cookbooks don’t cater to her.
This cookbook is the exception. I love it. The book is beautiful. It has many gorgeous, full color photos and an attractive and user friendly layout. The recipes give some advice on picking out, substituting or using some of the ingredients. There’s even a section on canning and preservation.
The recipes are fresh and simple. He has some unusual vegetables in the book, but also hits on the usuals. I like the unusual ones, because I’m always bringing something home from the farmer’s market that I just wanted to try. With a few exceptions, the recipes are very practical and could be made just was easily from stuff found in your local grocery as your local farmer’s market (though a few items are seasonal even in the grocery). They also aren’t overly complicated to make. Just plain, healthy food.
Also, don’t be fooled. Just because he’s turned locavore doesn’t mean Emeril has traded his pork fat for tofu. The pages do contain slightly healthier foods than I associate Emeril with, but there is plenty of pork (bacon included). I would say much of the book is about prepping vegetables, and therefore mostly vegetarian (some even vegan), but at least 1/4 of it is dedicated to various meats and he even teaches us how to make our own cheese. Who can hate that?
Was this review helpful to you?
|Another outstanding cookbook from Emeril,
If you are interested in cooking food the majority of your family & guests will like, especially those who are into fresh foods, then this is the book for you. Forget those children who now dominate the so called “Food Networks” who don’t teach you a thing about “real” cooking – stick with the chefs with a proven track record like Lagasse. Straightforward, yet creative; accessible, yet adventurous; everything you would expect from someone who wants to help you cook and not just to impress the food snobs. Another winner.
Was this review helpful to you?
|Ideas for using local produce and even goodies you grow yourself.,
I make no bones about being a fan of Emeril Lagasse. The fact is that when I make his recipes the food tastes great. Friends are impressed with the food, and it is fun to make. So, why not? Long live Lagasse!
In this effort, Emeril provides us with an approach to incorporating more local foods, especially vegetables and fruits from local farms or delights you grow yourself, into your meals. While there are some meat and seafood dishes in this collection, most of the focus is on fruits and vegetables of all kinds. While I love eating meat, I appreciate this fresh approach to fresh food.
He begins the book with a section on using herbs you can grow yourself. He shows you how to turn them into herb oils, pesos, mixing them into goat cheese, using them as (rather than just in) a salad, and with peaches or halibut.
The next chapter focuses on milk, eggs, and cheese, which are things we can usually get locally if we look just a bit beyond our grocers dairy case and cheese racks. He uses cheese in scones, in frittatas, and quiche. Emeril has long advocated shirred (baked) eggs. Want to make your own fresh ricotta? He shows you how. How about making your own mozzarella? Yep, it’s here. All this and more fun stuff.
The chapter on leafy greens even includes a lettuce soup, an escarole soup, and cooked greens. I think the recipe for Swiss Chard Boules that you stuff with Lemon Barley cooked like a risotto is fun. He also pan fries oysters with a creamy fennel dressing. Yeah, I think it sounds delicious too. I just bought the book, so I haven’t tried it yet. There are also a few salad recipes, as well.
Since it is fall now, the section on corn, beans, and squash is particularly appropriate. From Butternut Squash Soup to Tempura Squash Blossoms, to Corn, Tomato, and Lobster Salad. Have fun! The section on Nightshaes implies tomatoes, but also includes peppers.
You can have a lot of fun with the recipes in the berries, figs, and melons chapter. The Watermelon, Feta, and Arugula salad with Watermelon Vinaigrette is a winner. Just a reminder, though, the better the ingredients, especially the feta, the better the salad will be. Don’t skimp! I really want to make the blackberry soup for guests. He also takes us out into the orchard to make delights with apples, apricots, nectarines, and pears. He also has a half dozen recipes helping us enjoy fresh Brussels Sprouts, Kohlrabi, Cabbage, Cauliflower, Kale, and Broccoli Rabe. Enjoy!
He has recipes for thistles, stalks, and pods, roots, shoots, tubers, and bulbs, and winter fruits. If you haven’t cooked with celery root (no, it is not the root of our celery plants – it is a something different, but quite wonderful (if very ugly). He also has a chapter on using grains.
There are two chapters on meats. A bunch of seafood recipes, especially shellfish. And a chapter on quail, chicken, turkey, duck, lamb, pork, sausages, and a spectacular one using a 4 bone rib roast.
The last chapter is especially useful for us home cooks who also garden and want to preserve our work for use in the winter. He shows you how to can, pickle, and jam your veggies and fruits. This chapter alone makes the purchase of the book worthwhile.
The recipes are laid out well and the instructions are simple and clear. I think you will find this a practical collection of recipes. The paper and binding are durable and will hold up to real world use. The photos in this book are very nice. Some are of general ingredients while others are of the finished dishes. I prefer the finished dishes so I know what I am aiming for and have serving ideas.
I am glad to have this book and these recipes to try out for my family and friends.
Reviewed by Craig Matteson, Saline, MI
Was this review helpful to you?
|