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FARMfood: Green Living with Chef Daniel Orr Paperback – September 15, 2009


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FARMfood: Green Living with Chef Daniel Orr + Home Grown Indiana: A Food Lover's Guide to Good Eating in the Hoosier State (Quarry Books)
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Product Details

  • Paperback: 276 pages
  • Publisher: Indiana University Press; 1 edition (September 15, 2009)
  • Language: English
  • ISBN-10: 025322103X
  • ISBN-13: 978-0253221032
  • Product Dimensions: 10.2 x 10.2 x 0.8 inches
  • Shipping Weight: 2.8 pounds (View shipping rates and policies)
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (4 customer reviews)
  • Amazon Best Sellers Rank: #708,440 in Books (See Top 100 in Books)

Editorial Reviews

Review

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



"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.



"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



"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.



"[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." —Northern Indiana Lakes, Fall 2010



"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’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



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



"[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." —Indiana Magazine of History, June 2011



"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



"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



"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." —Indiana Magazine of History, June 2011



"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



"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



"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



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



"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



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



"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



"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.



"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



"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

About the Author

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.


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4 of 4 people found the following review helpful By C. Bradley on August 14, 2009
Format: Paperback
Here is an excerpt from my review in the Bloomington, IN, Herald-Times newspaper.

There is so much that is innovative about "FARMfood" that it's hard to know how to begin analyzing it, but since most people buy cookbooks for the recipes, that's as good a place as any to start.

The more than 250 recipes in this book reflect Orr's professional training and experience, but also his travels around the world and exposure to different cuisines. Many chefs are adept at incorporating the spices and herbs of other lands into their cooking, but the author goes a giant step further: he takes these seasonings and combines them in mind-blowing, palate-pleasing fashion.

Unlike some celebrity chef cookbooks, "FARMfood" does not exhibit a depraved indifference to human health. Missing are recipes calling for indiscriminate amounts of cream and butter. Indeed, many of the recipes are simply superbly seasoned collections of good-for-you ingredients, a large number of which will appeal to vegetarians and vegans. (Although there's plenty here for serious carnivores, as well.)

While the recipes are exceptional, Orr has produced a book that pushes the boundaries of the definition of "cookbook." He has created a work that is part autobiography, photo-essay, natural history, and gardening guide.

The author is also responsible for the beautiful photography. This is real food, shot without the hocus-pocus of modern food styling. There aren't any varnished pork chops, or shaving cream standing in for whipped cream here, simply pictures of food that the reader will want to eat.
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2 of 2 people found the following review helpful By Sarah K. Robinson on October 2, 2009
Format: Paperback Verified Purchase
We are family proud of Daniel Orr -- his concept for living, his farming ideals, his food, his restaurant in Bloomington, Indiana. In truth, this latest book is absolutely wonderful: the texts as well as the gorgeous food and country-wide scenery! We love this book so much and have shown this love by purchasing (so far) a dozen of them for early Christmas gifts! Daughters, brothers-in-law, and friends have had wonderful responses. This has been a great reason for giving it early -- in a perfectly proper Harvest Time.
Buy and enjoy terrific and honest country and great food experiences!
Sarah K Robinson
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1 of 1 people found the following review helpful By O.Chemist on June 7, 2010
Format: Paperback Verified Purchase
My wife and I have eaten at Daniel Orr's FARM restaurant a couple of times (it take us over two hours to drive there, so it is always an intentional visit). We have always enjoyed the food and the unique combinations used in the dishes. Having this book has allowed us to duplicate several of our favorites and to make them for our friends. A cousin who lives in Athens, Greece, took a copy of this home with her several months ago and has raved about the recipes she has prepared as well. Fortunately, since we are part of a local CSA and have a good Farmer's Market nearby, we have been able to really get into some of Daniel's more locally-oriented dishes and they have all been a pleasure to make and eat. The spice blends Chef Orr gives recipes for are a lot of fun to use and there are plenty of vegetarian items, too. Once in a while an undefined term has sent me scurrying to figure it out (I had never heard of Frenched chicken breasts, for example, and could not find out what they were until I did several web searches [each breast half gets cut in half and the wing is still attached]). Some of our favorites include the 'World's Best BLT', Hoosier Spoonbread, and Casserole of Chicken with Potatoes, Peppers, and Fresh Oregano.
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By Wayne Kieselbach on January 11, 2013
Format: Paperback Verified Purchase
I attended a cooking demo presented by Daniel Orr at Michigan State University. It was one of the best demos I've seen. His presentation was great and the food was outstanding, so I bought both his cookbooks. This cookbook is beautifully put together (I believe Daniel himself did the photography), and the recipes are unusual and delicious. Daniel's broad culinary experience shows through. He uses several spice blends that add unique character to his dishes. The emphasis is on fresh, local ingredients. The recipe for Golden Soup is really, really good - try it. Bon Appetit!
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