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Flavors from the Farm: Vegetable-Forward Food to Share
Win a free print copy of this book!
7 days and 19:04:29
50 copies available
U.S. and Canada only
From acclaimed chef Emma Hearst, Flavors from the Farm celebrates fresh food from her Upstate New York farmstead with 100+ flavor-forward recipes from the garden.
Harnessing the growing trend of hobby farms, farmettes, community plots, and home gardens, Emma Hearst sets out to simplify the complex world of growing and utilizing seasonal produce in this farm-fresh cookbook. From choosing seeds to making use of microseasons to creating quick and vibrant meals, Flavors from the Farm encourages home cooks to maximize the flavor of home-grown vegetables, fruits, and more along with and choice farmers’ market selections. The ingredient-driven recipes include easy vegetal soups with beans and peas, crisp salads with shoots and microgreens, small plates with juicy tomatoes and eggplants, and other healthy, just-harvested produce.
Managing a 60+-acre farm with over 250 varieties of vegetables, fruit, flowers, and herbs in the middle of the sprawling suburban neighborhoods of New York, Hearst—a former chef and James Beard–award finalist, is uniquely positioned to impart her wisdom to an ever-expanding base of home cooks looking to take charge of their food.
Harnessing the growing trend of hobby farms, farmettes, community plots, and home gardens, Emma Hearst sets out to simplify the complex world of growing and utilizing seasonal produce in this farm-fresh cookbook. From choosing seeds to making use of microseasons to creating quick and vibrant meals, Flavors from the Farm encourages home cooks to maximize the flavor of home-grown vegetables, fruits, and more along with and choice farmers’ market selections. The ingredient-driven recipes include easy vegetal soups with beans and peas, crisp salads with shoots and microgreens, small plates with juicy tomatoes and eggplants, and other healthy, just-harvested produce.
Managing a 60+-acre farm with over 250 varieties of vegetables, fruit, flowers, and herbs in the middle of the sprawling suburban neighborhoods of New York, Hearst—a former chef and James Beard–award finalist, is uniquely positioned to impart her wisdom to an ever-expanding base of home cooks looking to take charge of their food.
- GenresCookbooks
240 pages, Hardcover
Expected publication April 30, 2024
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Displaying 1 of 1 review
January 21, 2024
Cheers for the subtitle that really says it all - this is a lovely book that’s Vegetable Forward and promotes Food to Share.
Emma Hearst actually grew all the produce that’s featured in this 240 page book. I hesitate to call it a cookbook because it’s really much more than that. Hearst shares her passion for food, good food and loving preparation on the pages of this volume. It’s blessed with LOTS. OF. PICTURES. YAY!!! Not every single recipe has a finished product pic but there are so many you won’t be disappointed.
Vegetable Forward does NOT mean vegan or vegetarian so if that’s what you’re looking for, this book isn’t for you. If you are looking to feature veggies in simple but delicious ways that don’t require a truck load of ingredients, then you have an excellent candidate.
Hearst gives a few tips on preparing vegetables like blanching them and how to use them to build a menu but then she moves quickly into using fruits and veggies for cocktails and beverages. Her information on honey and mild little rant on martinis were very interesting and entertaining. This section on drinks is quite a bit larger than I would expect for a book this size but perfect for the concept of sharing, which translates to entertaining.
Following FARM BEVVIES is a section on SNACKS that contains items I’d consider bar food like Martha’s Carrots and Melted Butter & Bacon Crostini to more fancy Bagna Cauda and Onion Tea Sandwiches. A versatile assortment of soups, salads and entrees give over to a small section on unique sweets that have a gingerbread recipe that’s guaranteed to deliver a real kicking spice bite. I can’t wait to try it!
Closing this handsome volume are some useful recipes for dips, pickles, sauces, preserves, compound butters etc. Hearst’s commentary along the way is warm and friendly. You can tell she loves the entire process of growing, harvesting, cooking and now sharing the results by way of this very attractive and accessible compendium of vegetables and more FLAVORS FROM THE FARM📚
Read & Reviewed from a PW Grab a Galley eARC, with thanks
Emma Hearst actually grew all the produce that’s featured in this 240 page book. I hesitate to call it a cookbook because it’s really much more than that. Hearst shares her passion for food, good food and loving preparation on the pages of this volume. It’s blessed with LOTS. OF. PICTURES. YAY!!! Not every single recipe has a finished product pic but there are so many you won’t be disappointed.
Vegetable Forward does NOT mean vegan or vegetarian so if that’s what you’re looking for, this book isn’t for you. If you are looking to feature veggies in simple but delicious ways that don’t require a truck load of ingredients, then you have an excellent candidate.
Hearst gives a few tips on preparing vegetables like blanching them and how to use them to build a menu but then she moves quickly into using fruits and veggies for cocktails and beverages. Her information on honey and mild little rant on martinis were very interesting and entertaining. This section on drinks is quite a bit larger than I would expect for a book this size but perfect for the concept of sharing, which translates to entertaining.
Following FARM BEVVIES is a section on SNACKS that contains items I’d consider bar food like Martha’s Carrots and Melted Butter & Bacon Crostini to more fancy Bagna Cauda and Onion Tea Sandwiches. A versatile assortment of soups, salads and entrees give over to a small section on unique sweets that have a gingerbread recipe that’s guaranteed to deliver a real kicking spice bite. I can’t wait to try it!
Closing this handsome volume are some useful recipes for dips, pickles, sauces, preserves, compound butters etc. Hearst’s commentary along the way is warm and friendly. You can tell she loves the entire process of growing, harvesting, cooking and now sharing the results by way of this very attractive and accessible compendium of vegetables and more FLAVORS FROM THE FARM📚
Read & Reviewed from a PW Grab a Galley eARC, with thanks
Displaying 1 of 1 review