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  • Farm to Fork

Farm to Fork

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56%
MSRP: $24.99 Our Price: 19.95 SPECIAL: $10.99
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Gift wrap is available for this item. Item #591965

Ships from Our Warehouse in 1-2 business days.

Emeril's Potluck

Price for both: $20.98

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You read it right: If you find an item you bought with us sold for less somewhere else, we'll match the item price!

How It Works

  1. If you should find a lower advertised price on an in-stock, identical item from one you purchased from us, you can submit a Price Match request up to 14 days after your purchase.
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Got questions? Feel free to call us:
800-663-8810 / 310-664-1275 (from outside US or Canada)

Our Customer Service hours are:
Monday-Friday 6am - 5pm. PST
Saturday 7am - 3pm. PST

Cooking local, Cooking Fresh Farm to Fork brings out the “green” in Emeril with recipes that will inspire cooks, new and old, to utilize fresh, organic, and locally-grown ingredients throughout the year. A must have for those interested in the Green and locavore movements, and the legions of Emeril’s own fans! 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.

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