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Indiana University Press Oakland, CA 94607 G-1/16, Ansari Rd., Darya Ganj David K Indiana 601 North Morton Street x preface preface xi Bloomington, IN 47404-3797 As a kid I loved watching Julia Child, James Beard, and Graham Kerr and seeing them go from about the book black-and-white to color. I learned a lot of kitchen basics from my grandparents on both sides, University my folks, and my early mentors, the Gregorys and the Lemleys. I knew I was headed in the right FARMfood is generally divided into meal direction, but I had no idea where I was going. periods, so flipping through the pages is iupress.indiana.edu like going through a day in the kitchen. I ran away from Indiana as soon as I got out of high school. I had been working in kitchens every There are recipes for everyone: from simple summer for the previous 3 years. It was a lot more fun than getting your eyes sliced open while Press dishes to complex, from rich to lean, from detasseling corn! The kitchen was my refuge, and I was like a sponge soaking up every bit of carnivore’s delight to vegan ecstasy. There knowledge I could. are quick meals to take along to work or on a picnic and more elaborate fun fêtes to I went to Johnson & Wales University in Providence, Rhode Island, to find a path to follow . 4 share with family and friends. years of culinary school and hotel/restaurant management, T.A. and fellowship stints at the school, elegant dining on ships cruising around Manhattan, French fine dining in Rye, New York, and finally, My hope is to share a light and breezy way I was off to finishing school in France and Belgium. All this training took me back to Manhattan and of cooking that is both approachable and the awards and rewards I bragged about earlier. satisfying. FARMfood is about taking some of the complexity out of this food system My trips throughout Europe, Mexico, Central and South America, and the Caribbean have inspired we find ourselves in and replacing it with me in countless ways. The people I’ve met, the stories I’ve heard, the foods I’ve eaten, the joys and the simple and honest products we can get sadness I’ve shared--they are all part of me. Experiences like these are like seasonings that are rubbed next door or around the corner. and massaged into the meat of who we are. Some stick and are absorbed deeply into our fibers, while others simply fall off during the cooking, but all flavor the person we have brought back home. This book is meant to inspire food lovers to support local farmers and craftsmen. That FARMfood is all about that: going “home” and getting back in touch with locally produced foods said, what is local at FARM may not be while cooking with a global palette of flavors picked up along the way, and then sharing these local for you. In this case, use the recipes culinary travels with my family, old friends, and new folks I meet every day at FARMbloomington, as inspiration and bring home whatever is my restaurant in Bloomington, Indiana. local to you and try some of my techniques. Recipes are guidelines and are meant to be changed to your taste. If you don’t like dill, try basil. If you don’t have a grill, try a grill pan. If you don’t eat meat, try replacing stew meat with tempeh. Please change the recipes to your taste, recreate them, make them your own . you bought the book, so the recipes are yours. There are many spice blends throughout the book and I’ve given you my secret FARMfood is recipes for them in the spice chapter. But don’t let a spice blend keep you from trying a recipe. Just replace it with what you have all about on hand if you don’t have the time to do that extra step. Or you can get them online going “home.” at www.farm-bloomington.com. green living with FARMfood chef daniel orr Fall 2009 UNITED STATES: David M. Terry—Collins-Terry Associates Main Stockist: — India New Titles from New York and Middle Atlantic, 247 Fourth St. Affiliated East-West Press Pvt. Ltd. New England: Loft 402 Attn: Sunny Malik Indiana University Press Oakland, CA 94607 G-1/16, Ansari Rd., Darya Ganj David K. Brown—University Marketing Group Tel: 510.813.9854 Fax: 510.465.7668 New Delhi—110 002 India Contents Index 675 Hudson St., 4N E-mail: [email protected] Tel: 11.3279113 New York, NY 10014 Fax: 11.3260538 Tel: 212.924.2520 Fax: 212.924.2505 Africa 13, 21-25, 35 E-mail: [email protected] CANADA: ALL OTHER COUNTRIES: African American 7, 20 Anthropology 26, 40 100 Years of Pragmatism 36 A Mosaic of Believers 37 Jay Bruff—University Marketing Group Mical Moser—Lexa Publishers’ Representatives International Sales Department Art & Architecture 5, 29 African Market Women 21 Musical Cultures in Seventeenth-Century 1404 S. 13th St. 12 Park Pl., 2F Indiana University Press Asia 29 Brooklyn, NY 11217 American Confluence 15 Russia 42 Philadelphia, PA 19147 601 North Morton St. Biography 13, 15 Neo-Kantianism in Contemporary Tel: 215.389.0995 Fax: 215.389.0995 Tel: 718.781.2770 Fax: 514.843.9094 Bloomington, IN 47404-3797 USA Fall~WinterBusiness 2009 & Economics 27 An American Hometown 17 Philosophy 33 E-mail: [email protected] E-mail: [email protected] Tel: 812.855.6657 Classics & Antiquity 45 Ancient Greek Lyrics 45 The New African Diaspora 24 Fax: 812.856.0415 Cookbooks 4 The Anthropology of Midwest: E-mail: [email protected] The New Authoritarianism in the Elise Moser—Lexa Publishers’ Representatives Cultural Studies 27 News and Journalism 26 7320 De Lorimier Ave. Education 44 Middle East and North Africa, The 27 Stu Abraham—Abraham Associates The Arab Public Sphere in Israel 28 Juliet Patterson, Office Manager Montréal, Québec H2E 2P1 Canada SALES RESTRICTIONS: Environmental Studies 44 New Directions in Tel: 514.843.9371 Fax: 514.843.9094 Ethnomusicology 31 Buddy Holly 8 Jewish Philosophy 32 5120a Cedar Lake Rd. 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