Baton Rouge foodie duo Erin Nugent and Lauren Beth Landry release Five Seasons: A Guide to Seasonal Cooking tomorrow, Sept. 17.
The pair has been working on the recipe book since last fall. The book has about 100 recipes, roughly 20 for each season (autumn, winter, spring and summer), Nugent says. The fifth “season” is a collection of year-round classics.
The book doesn’t focus on just one style of cooking, but does encourage cooking using seasonal ingredients, Nugent says.
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“Our goal is to explore the versatility of various seasonal ingredients, which means we end up cooking a certain ingredient many different ways,” she says. “Because of this, our collection of recipes is very diverse—with influences from Thai to Mexican to Italian, and of course, back to our Creole roots.”
The cookbook’s authors say the idea behind the book is to appreciate ingredients while they’re at their prime.
Both authors come from deeply rooted Louisiana families that have a passion for cooking and and even bigger passion for the finished product, Nugent says. Easy access to several local farms and endless fresh ingredients helped the book along, she says.
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The book’s foreword is written by Chef John Folse.
Nugent and Landry are hosting a release party at Mint boutique tomorrow, Sept. 17, at 6 p.m.
Five Seasons can be purchased at Mint, The Red Onion, Paper N Things, or on the Five Seasons website.