Farm to fork
Subtitle: cooking local, cooking fresh
By: Emeril Lagasse ; with photography by Steven Freeman
Edition: 1st ed.
Publisher: HarperStudio
Published: 2010
Place of publication: [New York]
Language: eng
Number of pages: 312
ISBN-13: 9780061742958
Description: Lagasse offers recipes that will inspire cooks to utilize organic and locally-grown seasonal produce. The recipes are organized by growing season, and include helpful tips on canning and choosing naturally-raised meats and seafood.
Notes: Includes index.
Table of contents: title: The herb garden; title: Milk, eggs, and cheese; title: Leafy greens; title: The three sisters: corn, beans, and squash; title: Nightshades; title: Berries, figs, and melons; title: The orchard; title: Cole crops: broccoli, cabbage, and cauliflower; title: Thistles, stalks, and pods; title: Roots, shoots, tubers, and bulbs; title: Winter fruits; title: From the mill; title: Fresh off the dock; title: Out on the range; title: Home economics: preserving the harvest.