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Field to Feast: Recipes Celebrating Florida Farmers, Chefs, and Artisans Hardcover – October 19, 2012

4.7 out of 5 stars 21 customer reviews

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Editorial Reviews

Book Description

A mouth-watering feast of the best Florida has to offer

 

“We’re putting Field to Feast on our shelf alongside Marjorie Kinnan Rawlings Cross Creek Cookery and Jeanne Voltz’s The Florida Cookbook because it’s destined to become a classic. Moreover, it’s exactly the book we’ve been looking for: a thorough, up-to-the-minute work that tells the diverse, wide-ranging story of food in Florida (a state without equal for its sheer number of distinct culinary regions) from the perspective of the people who know it best, the small farmers and chefs who’ve made it such an exciting place to cook and dine today.”— Matt Lee and Ted Lee, authors of The Lee Bros. Simple Fresh Southern

 

“Go roaming the back roads, as these three writers did, and you’ll be astonished by how much there is to discover. Brandon, Farmand, and McPherson have written a wonderful guide to the farmers, artisans, and kitchen magicians whose collective wares will broaden and elevate your vision of what grows in the Sunshine State—and how accessible it is to us all.”—John Egerton, author of Southern Food: At Home, On the Road, In History

 

“These three authors have shown the world a Florida that boasts a rich tapestry of local foods and traditions and respect for place and land. This is a gorgeous book, and a good one to cook from, too.”—Deborah Madison, author of Seasonal Fruit Desserts from Orchard, Farm, and Market

 

Florida offers more to savor than merely seafood and citrus. Name an ingredient and you’re likely to find it here. To research Field to Feast, authors Pam Brandon, Katie Farmand, and Heather McPherson travelled thousands of miles, tasting some of the freshest ingredients along the way. They found world-famous chefs who eagerly shared their best recipes to highlight those flavors. The result is a cookbook like no other; a delicious celebration of Florida food and cooking that’ll lead you from the kitchen to the farmers’ market and home again.

 

Pam Brandon is a food and travel writer and managing editor of Edible Orlando magazine. She is the author of numerous books, including Culinary Confessions of the PTA Divas. Katie Farmand is a food stylist and Orlando-based recipe developer. She is editor of Edible Orlando Magazine, has served as the food editor for Victoria and Teatime magazines, and is the author of the blog The Thin Chef. Heather McPherson, past president of the Association of Food Journalists, is a food editor and restaurant critic for the Orlando Sentinel, where she writes four weekly columns on food and dining trends.

From the Back Cover

“We’re putting Field to Feast on our shelf alongside Marjorie Kinnan Rawlings Cross Creek Cookery and Jeanne Voltz’s The Florida Cookbook because it’s destined to become a classic. Moreover, it’s exactly the book we’ve been looking for: a thorough, up-to-the-minute work that tells the diverse, wide-ranging story of food in Florida (a state without equal for its sheer number of distinct culinary regions) from the perspective of the people who know it best, the small farmers and chefs who’ve made it such an exciting place to cook and dine today.”— Matt Lee and Ted Lee, authors of The Lee Bros. Simple Fresh Southern

 

“Go roaming the back roads, as these three writers did, and you’ll be astonished by how much there is to discover. Brandon, Farmand, and McPherson have written a wonderful guide to the farmers, artisans, and kitchen magicians whose collective wares will broaden and elevate your vision of what grows in the Sunshine State—and how accessible it is to us all.”—John Egerton, author of Southern Food: At Home, On the Road, In History

 

“These three authors have shown the world a Florida that boasts a rich tapestry of local foods and traditions and respect for place and land. This is a gorgeous book, and a good one to cook from, too.”—Deborah Madison, author of Seasonal Fruit Desserts from Orchard, Farm, and Market

 

In a state better known for miles of sandy beaches, tourist attractions, and space shuttles, it is often overlooked that Florida offers more to savor than merely seafood and citrus. Name an ingredient and you’re likely to find it here. Talk to chefs in Miami, Orlando, Jacksonville, or Tampa, and they’re likely to reveal their favorite local farmer, beekeeper, or rancher.

As the eat-local and slow food movements grow in popularity, people are paying more attention to what they eat and where it is grown. Farmers are reaching out with community supported agriculture programs, packing up their harvest for shareholders and making the state’s culinary riches even more accessible to everyday cooks.

Pam Brandon, Katie Farmand, and Heather McPherson travelled thousands of miles, tasting some of the freshest ingredients along the way. They found world-famous chefs who eagerly share their enthusiasm for fresh, seasonal ingredients. And they sought out the best recipes to highlight those flavors. In Field to Feast they share such treasures as chef Renee Savary’s crispy roast duck, a grown-up grilled cheese from Jodi Swank, and Reda Larson’s divine peanut butter pie.

The result is a cookbook like no other; a delicious celebration of Florida food and cooking that’ll lead you from the kitchen to the farmers’ market and home again.

 

Pam Brandon is a food and travel writer and managing editor of Edible Orlando magazine. She is the author of numerous books, including Culinary Confessions of the PTA Divas. Katie Farmand is a food stylist and Orlando-based recipe developer. She is editor of Edible Orlando magazine, has served as the food editor for Victoria and Teatime magazines, and is the author of the blog The Thin Chef. Heather McPherson, past president of the Association of Food Journalists, is a food editor and restaurant critic for the Orlando Sentinel, where she writes four weekly columns on food and dining trends.

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Product Details

  • Hardcover: 352 pages
  • Publisher: University Press of Florida (October 19, 2012)
  • Language: English
  • ISBN-10: 0813042283
  • ISBN-13: 978-0813042282
  • Product Dimensions: 7.3 x 1.1 x 9.3 inches
  • Shipping Weight: 2.3 pounds (View shipping rates and policies)
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (21 customer reviews)
  • Amazon Best Sellers Rank: #644,262 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

Format: Hardcover
This unique book is so much more than a cookbook, although it is that too. Perhaps it is the first of a new category of food book that includes not only delicious and inspiring recipes, but also information about the farmers, ranchers and chefs who care about our food. The recipes are fantastic. This is not a re-hashed Junior League/community cookbook, although there are a few 'classic' recipes like key lime pie. Most of the recipes are a fresh take on Florida foods, like Papaya-Tomato Salad, Tapenade Deviled Eggs, Banana Bread Pudding with Island Rum Sauce, Zucchini Carpaccio, or Pulled Pork Banh Mi. The chefs' offerings include treats like Grilled Wahoo and Shrimp with Creole Vegetables and Shitake-Thyme Grits which makes me want to get in the car and drive there right now! And I'm definitely making plans to hit some of the nearby u-pick farms. It's a beautiful book, perfect as a gift for a Florida foodie, sitting on a coffee table or, because some of the recipes have got to be tried, propped on the kitchen counter. Just try not to get stains on the gorgeous photographs.
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Format: Hardcover Verified Purchase
really enjoy "reading" this cookbook. Not only have learned great recipes but really like knowing just where the farms are in FL, sometimes living the the asphalt jungle you forget that there is nautre all around- thanks for doing the research on this book!!
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Format: Hardcover Verified Purchase
Good things about a state that most days is made fun of in the news. Some wonder people with good ideas and working hard to celebrate the beauty, original plant farms. It also celebrates people who put their money where their mouths chew!
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Format: Hardcover
I bought this book initially as a gift for my wife (who loves to cook and try out new local dishes). She loved it so much and kept telling me I needed to read it. Being me, I was skeptical about "reading" a cookbook. But I did, and what a read it was! It is so much more than a cookbook. It showcased a totally different side of cooking for me, learning about local farms, farmers and chefs. The artwork and images were unreal, making me feel like I could reach out and eat the food! I would recommend this book for anyone (food enthusiast or not) as a enjoyable, easy read with lots of flavor!
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The authors have put forth an outstanding labor of love that celebrates Florida's agriculture and very best chefs and restaurants. In fact, recipes aside, this book is perhaps the best restaurant guide to the state of Florida you're liable to find -- if you like fresh, locally sourced restaurants with phenomenal flavors. The personal stories of the chefs are inspiring while the recipes are compelling, alternating between Florida-inspired classics to surprising original offerings.
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I bought this book a year ago when I moved to Florida from Wisconsin. The climate here is so different that I liked the idea of a cookbook that would tell me what's available locally and give me more information about farmers in the area. I recently read about Robert Is Here in Homestead and decided a road trip was in order. I came back with a pound of key limes and made the classic key lime pie recipe. All the recipes I've tried so far have been winners!
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I enjoyed learning about the diversity of Florida's agriculture world with great photos and stories. It has a nice assortment of recipes from drinks to meals to desserts based on products grown in the state or caught offshore.
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Format: Hardcover
This amazing cook book is not only functional, but also gorgeous to look at and interesting to read. In a time where everything we buy is made in foreign countries and sold in super-stores, this book brings the reader back to a place of honesty and pride, specifically in hard working American farmers. If you are a Floridian, you will definitely love the connection you feel when going through the recipes, and visualizing the places and people they come from. I am not a Florida native, nor am I an advanced cook, but I found the recipes easy to follow, full of flavor, and I still feel like this is the best cook book I have ever owned.

As a soon to be married woman, I find this cook book is essential to my kitchen and the recipes are quickly building up my repertoire. I have bought several as gifts and I have recommended it to my friends. The photos make food look like art, so it's perfect as a coffee table conversation starter, or to stay in your kitchen. I plan on using many of the recipes at my next dinner party, specifically something from the colorful salad selections! The recipes are easy to follow and clearly laid out for the reader. They also include thoroughly researched ingredients so you know the flavor is going to come out perfectly, and you don't have to live in Florida to find the ingredients either. If you do happen to live in Florida, this book tells you which farms procure the freshest top-quality ingredients. I highly recommend this book, even to beginner cooks. A must have for any kitchen and a great gift!
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