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Farm, Fork, Food: A Year of Spectacular Recipes Inspired by Black Cat Farm, by Eric Skokan
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Review
The most ambitious do-it-all-yourself chef and restaurateur in Colorado, and among the most accomplished in the nation. In terms of the blossoming ‘Locavore' or local food movement, Skokan is a leader. (The Denver Post)Eric Skokan doesn't just talk the farm-to-table talk, he walks the walk, literally: through his own fields on his farm outside Boulder, growing crops and raising heritage breeds along the way. And somehow, the chef-restauranteur has found time to write a cookbook, too. (Ruth Tobias Zagat, 2/19/14)Chef Eric Skokan of Black Cat and Bramble & Hare in Boulder ... will draw on the experiences of owning Black Cat Farm, which provides produce and meat for his restaurants. The book is organized by 12 chapters, including topics like charcuterie, salads, beef and wild foraged, with special attention paid to making use of freshly picked fruits and vegetables. As readers learn about Skokan's cooking philosophy and appreciation for high-quality ingredients, they'll also take in more than 125 recipes, like latke with smoked trout, lamb tangine with black chickpeas and basil ice cream with summer berries, brought to life on the page by Con Poulos' photography. (Ashley Hughes denver.eater.com, July 23, 2014)Eric Skokan’s book, Farm, Fork, Food: A Year of Spectacular Recipes Inspired by Black Cat Farm (Kyle Books, October), is much more than a cookbook: It’s a recipe for living... Throughout the pages, Skokan deftly describes each season with insightful prose and a well honed combination of recipes, including spring pea soup with mint, lemon, and crème fraîche; stuffed summer squash with ratatouille and Taleggio; and winter roots roasted in embers...Add the stunning photography of Con Poulos, and readers get a glimpse into life on the 130-acre Black Cat Farm where Skokan and his family nurture the produce and animals raised for the two restaurants, the CSA, and the Boulder Farmers' Market stand. (Carol W. Maybach 5280: The Denver Magazine, 9/2/2014)Although the book is dotted with coffee table-worthy pictures, it is designed to be a kitchen workhorse with recipes that range in difficulty from simple to complex ― most fall somewhere in the middle ― based on vibrant fresh produce and beautiful meats that span the seasons. "It's an idea book," he says. "It should be a bridge between the market and success at the dinner table. The recipes are geared that way. They're very ingredient-focused, not technique-focused." (Cindy Sutter Daily Camera, 10/22/2014)The chef and farmer has been hailed as a true farm-to-table pioneer; his farmland and ranch in Boulder County provide nearly all of the food for his two restaurants.The new Colorado-inspired book reaches to a national audience with its guide to growing, sourcing and cooking locally. (Josie Sexton Coloradoan, 11/13/2014)Farm Fork Food is straight-up gospel from the church of Farm to Table. Nationally recognized Boulder chef and farmer, Eric Skokan of Black Cat restaurant and Bramble & Hare has just proclaimed on the printed page what he has been delivering on the dinner plate, that getting the tastiest ingredients as quickly as possible from the earth to the kitchen produces miracles. And this particular form of devotion is hard work. For aspiring gardeners, the book is a motivational guide to grow what you are inspired to eat. For devoted foodies, it is a call to cook from what is available seasonally at your local farmers markets or your own backyards. "When you have inspiring ingredients to work with, truly stunning dishes don't require a chef — just someone in the kitchen who is willing to get out of their way," Skokan says. Amen to that. Although, it takes an astute, flexible and confident cook with some time to spend to achieve greatness with this restraint. That said, it is possible and it is definitely worthwhile to go for it using Skokan's book as a bible. (Beth Pilar Strongwater Boulder Daily Camera, 11/11/2014)I have had lamb on my mind — and in my belly — recently... thanks to Eric Skokan, the Boulder chef-farmer (Black Cat Bistro, Bramble and Hare) who has an excellent new cookbook, Farm Fork Food. The cookbook features a lamb carpaccio with harissa and crisp capers. Harissa is a North African hot sauce that uses piri-piri chiles, but for Eric’s recipe, any good zippy red chile will work. What makes this harissa recipe especially interesting is the use of carrots in the sauce. (William Porter The Denver Post, 11/05/2014)Most restaurants depend on shipments of produce from around the world to feed their patrons. The more resourceful places try to source their ingredients close to home. And then there is Eric Skokan, the most ambitious farm-to-table restaurateur in North America. Skokan, 45, the owner of Black Cat Bistro and Bramble & Hare, both in downtown Boulder, Colo., grows nearly all of his own food on 130 acres in Boulder County. He spends his spring planting and his summer weeding and harvesting. During the late summer and early fall—the height of the harvest—he nearly lives in the fields. All along, he cooks and runs his busy restaurants too. Kyle Books released Eric’s new cookbook, called Farm, Fork, Food: A Year of Spectacular Recipes Inspired by Black Cat Farm in October. The book draws on Eric’s vast experience in kitchens and on fields. (ORIGIN Magazine, 11/11/2014)But you don't need quite that level of agricultural ingenuity to appreciate Skokan's just-released first cookbook, "Farm, Fork, Food," a work inspired by his other job -- selling produce and meat at a farmers market."The book I envisioned writing a while ago was a polished, technical cookbook geared toward chefs," Skokan said. "But over the last seven years, selling produce at the farmers market, we've spoken to hundreds and hundreds of customers who have had more basic questions -- 'How do I make a great vinaigrette to go with this arugula?' Or, 'I made pot roast last night and it was miserable, can you help me figure out what went wrong?'"So I came around to wanting to do a book that was inspired by those conversations, to bridge that gap between the enthusiasm people feel about food they're seeing at the farmers market and success in the kitchen."The book includes a section on basic building blocks for that success, including how to make homemade vinegar, garlic oil and curry powder, along with six kinds of stock. "I share lots of little tricks along the way, the building blocks of good cooking," Skokan said. "That's ultimately what the book is about. It's a toolbox." (Kristen Wyatt Daily Herald, 12/28/2014)
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About the Author
Eric Skokan is the award-winning chef/owner of Black Cat Bistro and Bramble & Hare in Boulder, Colorado. He and his wife own a 130-acre organic farm in nearby Longmont, where they live with nearly 400 animals and their 4 children. Visit him online at http://brambleandhare.com/blog.
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Product details
Hardcover: 240 pages
Publisher: Kyle Books (October 23, 2014)
Language: English
ISBN-10: 1909487120
ISBN-13: 978-1909487123
Product Dimensions:
8.4 x 1 x 10.3 inches
Shipping Weight: 2.2 pounds (View shipping rates and policies)
Average Customer Review:
3.8 out of 5 stars
8 customer reviews
Amazon Best Sellers Rank:
#564,631 in Books (See Top 100 in Books)
I am a huge fan of Chef Eric's. If I didn't live all the way in Illinois, I think my husband and I would eat at Black Cat every single week. So when I heard that his cookbook was coming out, I ordered it right away.We received it in the mail today and made three recipes. It was tricky to find some of the ingredients, but so incredibly worth it. The layout is really well organized, and the photos inside are beautiful. I'll probably sit down sometime and read it too, because there are lots of bits about the farm itself-- its history and how they run it.These recipes are much more adventurous than I'm used to eating, but I completely trust Eric and can't wait to make more out of this cookbook. Seriously thinking about cooking my entire way through it. We received this cookbook today, made three of the recipes, and there are absolutely no leftovers.I will say that for the average person, these recipes will probably be tricky to make, the ingredients hard to find sometimes (unless you have your own farm), and there are certainly some things in here that may intimidate you (early on in the cookbook you are confronted by pigs head and various livers). But this wasn't supposed to be your everyday practical cookbook. I hope that when people review in the future that they keep the purpose of this cookbook in mind.Next time I'm in Colorado I plan on bringing this cookbook with me to get autographed. Hopefully Eric is impressed by how worn and stained this book will be by the time we see him!
Delicious recipes that are worth the effort. Beautiful book, Eric!
If your interested in eating less processed foods and getting back to the real food thing, this book is for you.
Terrific recipes! Will be gifting this recipe book to my foodie friends.
This is a very good cookbook. I've cooked two of the dishes so far and they were both delicious (chicken poached in green curry and pumpkin and a roasted beet salad with blue cheese bread pudding). Gorgeous photography. It's a beautiful book and I love the author's stories about his farm.
Not for the average cookStory lone good
Not what we had in mind, sorry.
The ultimate farm to table cookbook. This is a must for anyone who loves to cook amazing food with fresh, local ingredients. The majority of the recipes are easy and straight forward, while others will introduce you to new cooking techniques. We are big fans of the Black Cat restaurant and many of our favorite dishes from the restaurant are in the book. The book is crafted with the level of care and detail that Eric puts into all of his dishes. This cookbook will make a great holiday gift!
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