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Lagasse then traveled to Paris and Lyon where he polished his skills and learned the art of classic French cuisine.

Farm to Fork : Cooking Local, Cooking Fresh

Lured to New Orleans by Dick and Ella Brennan, Lagasse established his star at their legendary restaurant, Commander's Palace, where he was executive chef for seven and a half years. The recognition and awards he has garnered have made him known to food-loving Americans everywhere.

Inside Emeril's Florida: Orlando Farm to Table -- Part 2 - Emeril Lagasse

His restaurants consistently win critical praise and top ratings. Most recently, Emeril's Restaurant earned the prestigious Ivy Award. Lagasse himself has also received accolades and awards for his culinary expertise. In he was chosen as "Chef of the Year" by GQ magazine.

Emeril Lagasse's latest cookbook celebrates local, seasonal, farm fresh foods.

On July 10 he will launch his latest program with the Cooking Channel entitled, Fresh Food Fast, where he will show how fresh and local food can be prepared quickly with great taste. This collection focuses on fruits, vegetables, grains, dairy, and seafood, with just a little poultry and pork thrown in for good measure.

Chapters are broken out as if dividing up a garden. Corn, beans, and squash over here; broccoli, cabbage, and cauliflower over there.


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Leafy greens, root vegetables, and orchard fruits all get their due, with space left for winter fruits and nightshades. Among the offerings, one can dish up lemon-scented blueberry pancakes for breakfast; Emeril's roasted beet salad, along with perhaps an eggplant relish crostini for lunch; and a dinner of, say, creamy turnip soup, braised broccoli rabe, and gumbo with smoked ham and wild rice.

Farm to Fork Cookbook Review

Dessert choices include pumpkin custard pie and apricot clafouti. Wash it all down with some watermelon limeade or enjoy a nightcap after the nightshades, like a pink lady apple martini. Essential Emeril.