Farm to Fork: Cooking Local, Cooking Fresh - Brossura

Lagasse, Emeril

Brossura

ISBN 10: 0061742953 ISBN 13: 9780061742958

Casa editrice: William Morrow Cookbooks, 2010

Riassunto

The famous TV chef and author of Emeril: 20-40-60 offers recipes that will inspire cooks to utilize organic and locally-grown seasonal produce, in a book with full-color photos that draws on the themes featured on the author's cable show Emeril Green. Original. 125,000 first printing.

Su questo libro

L'autore:

Emeril Lagasse is the chef/owner of several critically acclaimed restaurants, including Emeril's Restaurant, NOLA, and Emeril's Delmonico in New Orleans. He also owns and runs Emeril's New Orleans Fish House and Delmonico Steakhouse in Las Vegas, as well as Emeril's Orlando and Emeril's Tchoup Chop in Orlando, Emeril's Miami Beach, and Emeril's Atlanta. In addition, Emeril Lagasse is the host of Emeril Green on Planet Green and and The Essence of Emeril on the Food Network. His previous cookbooks include Emeril's Potluck; Emeril's There's a Chef in My Family!; From Emeril's Kitchens; Emeril's There's a Chef in My Soup!; Emeril's TV Dinners; and Every Day's a Party. Emeril Lagasse's enthusiasm for mentoring and teaching young people inspired him to establish The Emeril Lagasse Foundation(R), a nonprofit organisation that seeks to mentor, inspire, and enable young people, especially those from disadvantaged circumstances, to realise their full potential as productive and creative individuals. The Emeril Lagasse Foundation(R) supports a diverse network of organisations-including St. Michael Special School for Exceptional Children in New Orleans and the Andre Agassi Charitable Foundation(R)-and will continue to cultivate relationships with organisations that are committed to improving the quality of young people's lives in each of the communities where Emeril's restaurants operate.

Dalla quarta di copertina:

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.

Su questa edizione

• Editore: William Morrow Cookbooks
• Data di pubblicazione: 2010
• ISBN 10: 0061742953
• ISBN 13: 9780061742958
• Rilegatura: Paperback
• Numero edizione: 1
• Numero di pagine: 312