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Emeril's New New Orleans Cooking |
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Emeril's New New Orleans Cooking |
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Dewey Decimal Number: 641.59763 EAN: 9780688112844 Edition: 1 ISBN: 0688112846 Label: William Morrow Cookbooks Languages: 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 Studio: William Morrow Cookbooks Editorial Review: Product Description: 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heavy sauces, the long-cooked roux, and the smothered foods that were the heart of old-style New Orleans cooking have been replaced by simple fresh ingredients and easy cooking techniques with a light touch.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. Amazon.com Review: New Orleans is all about food, and for centuries it has been dominated by two distinct styles, Cajun and Creole. For the uninitiated, Cajun food came out of the bayou and off the farms of southern Louisiana. Creole developed in the city with a healthy dose of European influence. Étoufées, crawfish bisque, gumbos, red beans and rice, shrimp rémoulade, bananas foster--the list is long, familiar, appetizing, and heavy. According to Emeril Lagasse, this is the classic sauced, smothered, and rouxed Old New Orleans (ONO) cooking that made the city, and Emeril, famous. But even great chefs grow bored, and when Emeril opened up his own restaurant in the Big Easy he began to experiment with ONO cooking, infusing it with new cultural influences and fresh ingredients. The result, and apt title for his debut cookbook, is Emeril's New New Orleans Cooking. The food, as you might guess, is magnificent, and the cookbook is a masterpiece. Since Emeril is an immigrant to the Big Easy (from Fall River, Massachusetts), he doesn't fear messing with local tradition and overhauling the hallowed Oysters Rockefeller into Oysters in Pernod Cream with Fried Spinach. In fact, his genius lies in his willingness to experiment and a no-holds-barred approach to flavor combinations. Sautéed Scallops with Saffron Corn Sauce or Stir-Fry of Sesame Ginger Crawfish over Fried Pasta are just a few of the examples. Along with more than 200 other recipes, it is easy to see why Emeril has become the chef of the '90s, and why New New Orleans Cooking is here to stay. --Mark O. Howerton 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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