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the appetizer:

Farm to Fork: Cooking Local, Cooking Seasonal, Cooking Fresh by Emeril Lagasse, includes recipes like Escarole Soup; Toasted Garlic Romano Beans; and Bacon Wrapped Quail with Sausage, Sage and Chestnut Dressing.

Cookbook

 

Farm to Fork:
Cooking Local, Cooking Seasonal, Cooking Fresh

by Emeril Lagasse

Farm to Fork
Click to buy Farm to Fork

 

In Farm to Fork, Emeril offers recipes that will inspire cooks to utilize organic and locally-grown produce. He gets his hands dirty and brings the farm to you—he'll show you not only how to whip up a delicious meal, but also how to take advantage of local seasonal ingredients, which will keep you eating fresh and healthy foods throughout the year. Emeril covers all of the basics: leafy greens, herb, milk, eggs, cheese, meats, fish, grains, homemade preserves and fresh fruit for every season. Chapters on the three sisters: corn, beans, and squash as well as roots, shoots, tubers and bulbs offer delish recipes for all the fresh ingredients you'll find.

Recipes range from Honey Brined Pork Chops with Nectarine Chutney, Sweet Corn Maque Choux, Five Grain Salad, to Spinach Sautéed with Garlic, Figs, and Honey and Corn, Tomato, and Lobster Salad and Watermelon Rind Crisp Sweet Pickles.

Healthy recipes with little to no cooking, ideal for hot summer weather, include Baby Limas, Green and Yellow Beans, and Teardrop Tomatoes with Mint Vinaigrette and Tomato Tartare and Micro Greens with Shallot Vinaigrette to Turnip and Radish Slaw with Lump Crabmeat and Chive Oil and Fresh Mint Tea. Refreshing drinks also include Apple Tarragon Granita and Fresh Watermelon Limeade. To top it off, fresh from the orchard, is Nectarine and Mascarpone Tart in a Sugar Cookie Crust and Apricot Clafouti.

Whether you're an environmentally conscious eater or simply someone who loves great food, Farm to Fork bridges the gap from bud-sprout to supermarket, giving you a deeper understanding of our modem day food chain while teaching you how to make the most of the fresh ingredients found at your local farmers market.

 
About the Author

Chef Emeril Lagasse is the chef/proprietor of thirteen restaurants across the country. He is a national TV personality, having hosted over 1,500 episodes of his shows on the Food Network, and is also the food correspondent for ABC's Good Morning America. His show Essence of Emeril can be seen on Food Network, and Emeril Live appears on both Fine Living and Food Network. He hosts The Emeril Lagasse Show, a weekly variety show on ION Television. He is also the host of Emeril Green, an original series exploring fresh and seasonal ingredients on Discovery's Planet Green. Emeril Lagasse joined the Martha Stewart family of brands in 2008; Martha Stewart Living Omnimedia (NYSE: MSO) acquired the assets related to Emeril's media and merchandising business, including television programming, cookbooks, and emerils.com website and his licensed kitchen and food products. In September 2002, Emeril established the Emeril Lagasse Foundation to support and encourage culinary arts and education programs for children.

 
  • Farm to Fork:
    Cooking Local, Cooking Seasonal, Cooking Fresh
  • by Emeril Lagasse
  • HarperStudio 2010
  • Paperback; 336 pages with 152 recipes; $24.99 US / $32.99 CAN
  • ISBN-10: 0061742953
  • ISBN-13: 9780061742958
  • Information provided by the publisher.

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Farm to Fork

 
 
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This page created August 2010


 

 
 

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