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Books : Emeril's New New Orleans |
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Books : Emeril's New New Orleans |
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by: Emeril Lagasse
Dewey Decimal Number: 641.59763 EAN: 9780688112844 ISBN: 0688112846 Label: William Morrow Cookbooks Manufacturer: William Morrow Cookbooks Number Of Items: 1 Number Of Pages: 368 Publication Date: April 22, 1993 Publisher: William Morrow Cookbooks Release Date: April 22, 1993 Sales Rank: 390398 Studio: William Morrow Cookbooks Editorial Review: Related Items:
Average Rating:
 Rating:  - Not an Emeril fanThanks to the person who mentioned Chef Prodhomme's book as being the best basic Louisiana cookbook. I qualify my comments because I am experimenting with Louisiana cooking for someone who likes the cajun flavors. Rating:  - Something New to add to your dinner menuThis is a great cookbook that I use all the time. Emeril's "Big Easy Seafood Okra Gumbo" recipe is great! I usually substitute chicken for fish and crabmeat to make it a Chicken and Shrimp gumbo. It keeps the cost down and it still tastes great. His "Dr. E's Get-Well Chicken Vegetable Soup" recipe is to die for, especially in Chicago winter days. If you are tired of your same-old dinner menu, give Emeril's recipes a try. It takes time to prepare, but you will not regret every minute you spend on it! Rating:  - The Best of the Best!Emeril's New New Orleans cookbook is the best of his long list of cookbooks. Each recipe boasts bold flavors and New Orleans' style, while reassuring us that "this aint rocket science" and encouraging us to be creative with ingredients. When anybody asks me what my favorite cookbook is, I show them the sauce-stained NNO and suggest they buy their own copy. In post-Hurricane-Katrina days, these recipes help keep the beauty of New Orleans alive in our kitchens. Rating:  - Thought I found treasure...ended up trashI 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!
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