FARMfood: Green Living with Chef Daniel Orr - Tapa blanda

An ambitious volume of inventive recipes. . . . FARMfood is a cheerful blend of haute- and down-to-earth cuisine.November 12, 2009 * Utne Reader * Daniel Orr's FARMfood . . . put[s] a gourmet edge to everyday ingredients.November 9, 2009 * Indiana Living Green * Illustrated with Orr's own photography, FARMfood superbly captures the colors and textures of both the local produce that make his recipes excel and the local market venues where such produce is sold. . . . Orr's commentary throughout is wonderful, bringing the recipes to life and raising FARMfood to a level above the typical cookbook. October 9, 2009 * The Englewood Review of Books * Orr writes about food and gardening, food and his travels, and food and friends made along the way. He weaves his delicious-sounding and often unusual recipes into a story that tells readers about who he is and the often exotic paths he has traveled to arrive at his Bloomington restaurant. June 2011 * Indiana Magazine of History * FARMfood is an exquisite publication--not only are the recipes amazing, but the photography and writing is as warm and embracing as the Midwestern people who grow and cook the food on which it focuses. 12/2/2009 * alifeoffood.blogspot.com * [Orr] weaves his delicious-sounding and often unusual recipes into a story that tells readers about who he is and the often exotic paths he has traveled to arrive at his Bloomington restaurant. June 2011 * Indiana Magazine of History * This book is sure to have cookbook authors across the country crying into their crepe batter and gnashing their knives in envy. . . . Orr may have become a world-renowned chef, but his Indiana roots show on almost every page. * The Herald Times * [T]his beautiful book is as packed with alluring design and images as it is with plentiful recipes intended for both the simple cook and the established chef ready for a culinary challenge. Fall 2010 * Northern Indiana Lakes *

For renowned chef Daniel Orr, simplicity is beauty. In his latest book, FARMfood, Orr features recipes influenced by his Midwestern roots as well as a culinary career which has spanned the globe. European-style dishes-inspired by his time in France, Belgium, Italy, and other locales-are paired with big city flavors culled from years spent as an executive chef in New York City. Add a dash of Caribbean, Indian, Japanese, or Brazilian flavor and you have yourself a plate of "real food." Orr includes recipes for breakfast, soups, burgers, sandwiches, snacks, appetizers, suppers, and sweets; sections devoted to sauces and seasonings; beverages and FARMpies, his gourmet pizzas. He advocates the use of honest, wholesome ingredients that are locally and sustainably grown, when possible, and offers tips on wild greens, mushrooms, edible flowers, and create-your-own spice blends. Honor yourself, your community, and your table with FARMfood and take simple pleasure in the true essence and flavor of great food.