Emeril Lagasse fuses the rich traditions of Creole cookery with the best of America's regional cuisines and adds a vibrant new palette of tastes, ingredients, and styles. The heavy sauces, the long-cooked roux, and the smothered foods that were the heart of old-style New Orleans cooking have been replaced by simple fresh ingredients and easy cooking techniques with a light touch. Emeril serves up a masterpiece in his first cookbook, Emeril's New New Orleans Cooking.Emeril offers not only hundred of easy-to-prepare recipes, but plenty of professional tips, shortcuts, and useful information about stocking your own New Orleans pantry and making your own seasonings. |
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18 of 18 found the following review helpful:
 Thought I found treasure...ended up trashAug 22, 2004
By J. C.
I was very excited to find this book, in perfect condition, at a garage sale for $1.00!!! What a treasure! I was more thrilled to see the recipe for the Banana Cream pie that my husband and I had at his restaurant in New Orleans. I decided to make it for a special occassion. I knew something was wrong when it said to mix 3/4 c. corn starch with 1 cup cream. I stopped there and looked up the recipe on-line. I found other mistakes but it was to late...we are having banana soup on mushy crust for my husband's 45th birthday today. This wasn't the first recipe errors I've found in this book, but the most expensive. (Price vanilla bean right now and you'll see what I mean.) Now I understand why this 'treasure' was put out for 'trash'. Quantities are wrong and important directions are omitted. What a waste!
14 of 14 found the following review helpful:
 His first and his best thus farOct 25, 2001
By Todd Post
Now that he has a NBC sitcom (and who thought that would be a good idea?) and his own cookware line (at least it's All-Clad), everyone might be getting sick of Emeril and his "schtick", but this book predates all of that.This was his first book and its still his best. The contents are a good range, from "traditional" cajun/creole offerings (with some lincense taken) to some quite original recipes. A warning though, nearly everything is very rich. It's a wonder that Emeril doesn't look like Paul Prudhomme with all the butter and cream he uses, but it does taste awesome. What I like particularly is that many of the recipes are inclusive of side dishes that compliment the main dish, therefore making it easier to make single dish presentations to each person you're cooking for. Also, many of the serving sizes are low, which is nice. For the most part, I tend to cook for 2-4 people, so recipes for 6-8 always produce leftovers.
14 of 14 found the following review helpful:
 Fine New Orleans cooking worth the effortMay 19, 1996
Emeril Lagasse has created a fine collection of what he calls "New New Orleans Cooking".
The recipes are straightforward, although some people may have trouble obtaining some ingredients ( I mean, who carries duck glaze, and will you cook a duck just to get a glaze?)
Every dish that I have prepared has been extremely well received by my family and friends.
Chef Lagasse has also included enough "basics" for the beginning cook.
All in all, an excellent effort and a worthy additon to any cook's bookshelf.
11 of 11 found the following review helpful:
Interesting Twists on Old New Orleans FavoritesJul 06, 1999
Emeril has put together a collection of really nice dishes here. I haven't found a bad one in the bunch yet. You may need to practice your technique on some of the procedures to get top results, but in all these are quite delicious.
11 of 11 found the following review helpful:
There is plenty of adventure in this cookbook!Nov 13, 1998
I've had wonderful experiences at Nola and Delmonico's, two of Emeril's New Orleans restaurants, so I was quite excited about getting my hands on some of his recipes. I was not disappointed. The instructions in this book are clear and precise and the quality of the results make the effort and expense required worthwhile. One proviso: many of the dishes call for spices, oils, stocks, etc., that must be prepared in advance. This is not ultra-quick food, but it is great fun and superbly delicious.
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