Famed chef Emeril Lagasse has spent the past 30 years building close relationships with farmers, fishermen, and ranchers. He’s committed to using fresh, local ingredients in his restaurants and home kitchen.
Farm to Fork is Lagasse’s guide to exploring great local bounty through 15 flavorful chapters, including 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 back-yard 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. You can even learn how to make your own cheese and pasta at home.
Most of the time with cooking and eating, the rules are clear.
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A father’s legacy
The vegetarian-cooking pioneer
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