Farm to Fork: Cooking Local, Cooking Fresh

Front Cover
HarperCollins, Jun 1, 2010 - Cooking - 336 pages

In this extraordinary new book, Emeril Lagasse continues his lifelong commitment to using fresh, local ingredients in his restaurants and home kitchen. He has spent the past thirty years building close relationships with farmers, fishermen, and ranchers. Farm to Fork is his guide to help you explore the great local bounty through fifteen flavorful chapters—sweet summer in "The Three Sisters: Corn, Beans, and Squash," juicy "Berries, Figs, and Melons," sublime naturally raised meats in "Out on the Range," fresh catch in "Fresh Off the Dock," and home canning tips from "Home Economics: Preserving the Harvest."

Fill your basket with the ripest ingredients from every season at the markets (or your backyard garden) and dig into delicious recipes such as Sweet Potato Ravioli with Sage Brown Butter, Cheesy Creole Tomato Pie, Honey-Brined Pork Chops with Nectarine Chutney, Watermelon Rind Crisp Sweet Pickles, and Rhubarb Strawberry Crisp. Even learn how to make your own cheese and pasta at home. Emeril shares his love for fresh from-the-fields foods—and the heritage of the artisans who bring them to the table.

About the author (2010)

Emeril Lagasse is a chef, restaurateur, and author of fifteen bestselling cookbooks including his most recent book, Farm to Fork: Cooking Local, Cooking Fresh, and Emeril’s New New Orleans Cooking, which introduced his creative take on Creole cuisine. He is the proprietor of twelve award-winning restaurants across the country. He is the host of The Originals with Emeril and his popular series Emeril Live, both appearing on the Cooking Channel. His latest program, Emeril’s Table, airs exclusively on the Hallmark Channel. In 2002, Emeril established the Emeril Lagasse Foundation to support children’s educational programs that inspire and mentor young people through the culinary arts and promote nutrition and healthy eating. www.Emerils.com

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