From CULINATE

Labor Day is upon us, and that means autumn isn’t too far behind. It’s time to make the most of these last summer days — and the exceptional bounty of seasonal fruits and vegetables. To offer some culinary inspiration in the kitchen, I’ve rounded up a few new cookbooks that celebrate fresh, seasonal ingredients. Farm-to-plate seasonal eating is a welcomed trend on bookshelves right now — so you’re better able to maintain that trim beach body even when fall’s cool, crisp weather hits.

The following books would be excellent take-alongs for your last few weekends at the beach, on the lake, or in the mountains.

Farm to Fork: Cooking Local, Cooking Fresh
The New Orleans charmer has done it again: Emeril Lagasse’s nod to farm-fresh cooking translates into a gorgeously photographed series of vegetable and fruit-focused recipes. He’s thoughtfully structured the book’s contents into sensible groupings that help the reader appreciate the seasonality of food. With such categories as the herb garden; milk, eggs, and cheese; leafy greens; nightshades; berries, figs, and melons; the orchard; cole crops: broccoli, cabbage, and cauliflower; roots, shoots, tubers, and bulbs; winter fruits; and more — it keeps your mind and taste buds jumping from page to page…

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