FARMfood / Indiana University Press

Paperback Original

FARMfood

Green Living with Chef Daniel Orr

Daniel Orr

Paperback

$29.95

A global chef celebrates local flavor

"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

"Daniel Orr has always been ahead of the curve in creating market-based sensitive and simply delicious food woven of a sophisticated American fabric." —Mario Batali, owner of Babbo Ristorante e Enoteca, New York, N.Y. and author of Molto Italiano

"FARMfood is a book that makes you want to get in the kitchen and cook. Chef Daniel Orr shows great respect for the best ingredients: farm fresh and local, and this book is an homage to a kind of cooking that celebrates the bounty surrounding us." —Eric Ripert, executive chef and co-owner of Le Bernardin, New York, N.Y., and author of A Return to Cooking

"Daniel Orr’s FARMfood is more than a very beautiful book of recipes—it is a reflection of his involvement with fresh, locally produced food. We appreciate his culinary vision and, of course, the wonderful food he makes." —John Mellencamp, singer/songwriter and Elaine Mellencamp, model/spokeswoman

"Chef Daniel Orr gets to the heart and soul of farm fresh cooking. He takes you on a journey through the seasons, bringing the best recipes from his table to yours." —Daniel Boulud, chef and owner of Daniel, New York, N.Y., and author of Cooking with Daniel Boulud

"These recipes will redefine how America thinks of food. . . . This is Eat, Pray, Love for the kitchen." —Annie Potts, actress

"This is a serious cookbook that effortlessly mixes simple farm recipes with global flavors. . . . It celebrates seasonal and local eating with imagination and style." —Ariane Daguin, owner of D'Artagnan, New York, N.Y.

"From a restaurant kitchen to your table, Daniel always brings home the earthly delights of green and real cuisine." —Charles Masson, owner of La Grenouille, New York, N.Y.

"By reinterpreting his two decades on the global culinary stage through the lens of his Midwestern roots, Daniel has created an instant, modern American classic. From farm and garden fresh ingredients, to those foraged in the woods, Daniel’s vision of inventive, sophisticated simplicity also reminds us of the incomparable pleasures of bringing together family and friends at the table." —John Bowen, President, Johnson & Wales University

"Nothing tastes better, or looks better than food which has been nurtured and respected from the farm to the plate. Daniel’s love for nature and his insistence on nothing but the finest ingredients, shine through brilliantly in this book." —Lee Rizzuto, owner of Cuisinart Brand and CuisinArt Resort & Spa, Anguilla, B.W.I.

"FARMfood is a stunning array of recipes and photos and great stories that resonate with that wonderful feeling of inspiration. . . . Thumb through these pages and you will get that inspired feeling—and you will cook well." —Robert Del Grande, chef and owner of Cafe Annie, Houston, Texas

"Daniel Orr reminds us that eating is a social, aesthetic, and spiritual act. These pages will make you want to hunt up farmers’ markets, seek out local growers, forage in the countryside for wild edibles, and roll up your sleeves to cook." —Scott Russell Sanders, author of A Conservationist Manifesto

"Daniel has that magical ability to make food sing, dance, laugh, and comfort. A great meal makes us feel that everything is always OK." —Jim Irsay, owner and CEO of the Indianapolis Colts

"FARMfood captures the Midwest palette . . . often with an exotic accent." —Anthony Pizzo, film writer and producer

"Fly Away

How I miss the Island sunrise,

It puts a sparkle in my eyes,

Even though I fly beyond the blue skies,

There's a part of me that's there,

Looking out, toward the Southern skies,

Reaching out, to touch the moving tide,

Passing by, across the bay,

Sometimes it seems that I could fly away, fly away.

When I wrote that song, I had never met Chef Dan. But after spending the time that have together down on the beach on Anguilla, I think his food sings this song." —Bankie Banx, Carribbean Reggae and folk Artist, creator of Moonsplash Music Festival

"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." —The Englewood Review of Books , October 9, 2009

"Daniel Orr's FARMfood . . . put[s] a gourmet edge to everyday ingredients." —Indiana Living Green , November 9, 2009

"An ambitious volume of inventive recipes. . . . FARMfood is a cheerful blend of haute- and down-to-earth cuisine." —Utne Reader , November 12, 2009

"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." —alifeoffood.blogspot.com , 12/2/2009

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.

Related links:

Have questions for the author? Contact him through his restaurant's website, FARM
Listen to the author's weekly podcast series Earth Eats
Look inside the book
Watch a trailer for FARMtv
Read an interview with the author on the IU Press blog.
Download an errata sheet for the recipe on pg. 158, "Braised Lamb Shanks Gascogne Style."

Daniel Orr is a graduate of Johnson & Wales University and chef/owner of FARMbloomington restaurant. He has worked in France’s most elite restaurants and been executive chef at New York’s famed La Grenouille (earning a 3-star review from The New York Times) and Guastavino’s, as well as the CuisinArt Resort & Spa in Anguilla, British West Indies. He is author of Daniel Orr Real Food: Smart & Simple Meals and Menus for Entertaining, creator of Kitchen D’Orr—a line of spice blends, and host of Earth Eats on NPR affiliate station WFIU.

View Table of Contents

Distribution: World

Publication date: 7/27/2009

Format: paper 276 pages, 150 color photos, 10 x 10

ISBN-13: 978-0-253-22103-2

Related Categories:

By Catalog Season » 2009 - Fall
Indiana and the Midwest » Cooking

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