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Books : Emeril's New New Orleans Cooking |
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Books : Emeril's New New Orleans Cooking |
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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: 241930 Studio: William Morrow Cookbooks Editorial Review: Related Items:
Average Rating:
 Rating:  - Not for beginner Cajun cooksI have been cooking Louisiana food for a while, so this cookbook is great for me. All the recipes I cooked turned out great! I especially like the chicken soup recipe and the seafood gumbo (no rue, so it's lighter than regular gumbo) recipe. However, Emeril usually underestimate cooking time in this book for soups and gumbos. But I think this book is too complicated for people who are not familiar with Louisiana cooking-- too many ingredients and steps for all the recipes. But if you are a NO foodie, you must own this one. 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.
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