An edition of Farm to fork
(2010)
Farm to fork
cooking local, cooking fresh
1st ed.
by Emeril Lagasse
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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.
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Farm produce, American Cooking| Edition | Availability |
|---|---|
1
Farm to fork: cooking local, cooking fresh
2010, HarperStudio
in English
- 1st ed.
0061742953 9780061742958
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Book Details
Table of Contents
The herb garden
Milk, eggs, and cheese
Leafy greens
The three sisters: corn, beans, and squash
Nightshades
Berries, figs, and melons
The orchard
Cole crops: broccoli, cabbage, and cauliflower
Thistles, stalks, and pods
Roots, shoots, tubers, and bulbs
Winter fruits
From the mill
Fresh off the dock
Out on the range
Home economics: preserving the harvest.
Edition Notes
Includes index.
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| May 1, 2017 | Edited by ImportBot | import new book |
| November 9, 2010 | Created by ImportBot | initial import |