Farm to fork: cooking local, cooking fresh
(Book)
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More Details
Published:
New York : HarperStudio, c2010.
Format:
Book
Edition:
1st ed.
Physical Desc:
xxii, 312 pages : col. ill. ; 24 cm.
Language:
English
ISBN:
9780061742958, 0061742953, 9780061742781, 0061742783, 9780061742958 (pbk.), 0061742953 (pbk.)
Notes
General Note
Includes index.
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.
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Citations
APA Citation (style guide)
Lagasse, E. (2010). Farm to fork: cooking local, cooking fresh. New York, HarperStudio.
Chicago / Turabian - Author Date Citation (style guide)Lagasse, Emeril. 2010. Farm to Fork: Cooking Local, Cooking Fresh. New York, HarperStudio.
Chicago / Turabian - Humanities Citation (style guide)Lagasse, Emeril, Farm to Fork: Cooking Local, Cooking Fresh. New York, HarperStudio, 2010.
MLA Citation (style guide)Lagasse, Emeril. Farm to Fork: Cooking Local, Cooking Fresh. New York, HarperStudio, 2010.
Note! Citation formats are based on standards as of July 2022. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.
Staff View
Grouped Work ID:
96906c5b-d565-8829-5253-6e70b4ede30d
Record Information
| Last Horizon Extract Time | Apr 24, 2024 05:32:46 AM |
|---|---|
| Last File Modification Time | Apr 24, 2024 05:32:52 AM |
| Last Grouped Work Modification Time | Apr 25, 2024 03:07:58 AM |
MARC Record
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| 092 | |a 641.597 LAGAS | ||
| 100 | 1 | |a Lagasse, Emeril | |
| 245 | 1 | 0 | |a Farm to fork :|b cooking local, cooking fresh /|c Emeril Lagasse, with photography by Steven Freeman. |
| 246 | 3 | 0 | |a Cooking local, cooking fresh |
| 250 | |a 1st ed. | ||
| 260 | |a New York :|b HarperStudio,|c c2010. | ||
| 300 | |a xxii, 312 p. :|b col. ill. ;|c 24 cm. | ||
| 500 | |a Includes index. | ||
| 505 | 0 | |a 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. | |
| 520 | |a 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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| 650 | 0 | |a Farm produce | |
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