Download Ebook Louisiana Real and Rustic, by Emeril Lagasse
Download Ebook Louisiana Real and Rustic, by Emeril Lagasse
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Louisiana Real and Rustic, by Emeril Lagasse
Download Ebook Louisiana Real and Rustic, by Emeril Lagasse
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Amazon.com Review
Emeril Lagasse is in love with Louisiana. His first book, the masterful New New Orleans Cooking, began the relationship. In Louisiana Real and Rustic, Emeril has turned it into a full-blown affair. Along with coauthor Marcelle Bienvenu, Emeril set out across the state in search of that "culinary state of grace" Lousianans seemed to be naturally blessed with. The result is 150 recipes that serve at once as cultural history, geography lesson, and some mighty fine eating. This is a roots cookbook through and through, and the first lesson to learn is that in Louisiana, the roots run deep. Acadian, Creole, north Louisiana, south Louisiana, Bayou, country, city--each figures into the mix, and Emeril explores them all. He shows you gumbos that can be made with a French roux, African okra, or a filé from the indigenous Indians. There are famous Meat Pies from Natchitoches, Louisiana; Creole dishes like Catfish Pecan Meuniere; and classic étouffées, jambalayas, and fricassees--the one-pot meals that are the heart of Acadian (a.k.a. Cajun) cooking. The opening sections on the "Garde Manger" (food safe) and "Sauces" (try the recipe for homemade Worcestershire sauce) are indispensable for anybody even remotely interested in the food of Louisiana. More importantly, Emeril understands that food is another part of history, the people, and their culture--and in Louisiana, they eat well. --Mark O. Howerton
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From Publishers Weekly
Even before his hit show on the TV Food Network and his New Orleans facsimile in Las Vegas (Emeril's New Orleans Fish House), the chef/owner of Emeril's and NOLA's in the Big Easy was a personality. His warm enthusiasm is present in the pages of his latest friendly, punchy book. Quickly covering some standard Louisiana ingredients like roux and Emeril's Worcestershire Sauce, he then moves on to classics like Crawfish Bisque (complete with stuffed crawfish heads) and Chicken and Dumplings. Notes to the recipes explain the origins of food?such as the native American roots of Natchitoches Meat Pies?and are exuberantly spiked with comments like, "Mon cher, c'est bon, oui." Not for the fat-phobic are such dishes as Praline Cream Pie (a stick of butter in the graham-cracker crust, five egg yolks in the filling, a cup of heavy cream in the topping and crumbled pralines in all three layers) and the Peacemaker sandwich (a baguette split down the middle, slathered with butter and filled with fried oysters and tartar sauce). But this is authentic fare, delivered with irresistible conviction. Copyright 1996 Reed Business Information, Inc.
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Product details
Hardcover: 368 pages
Publisher: William Morrow Cookbooks; 1 edition (September 5, 1996)
Language: English
ISBN-10: 9780688127213
ISBN-13: 978-0688127213
ASIN: 0688127215
Product Dimensions:
7 x 1 x 9.2 inches
Shipping Weight: 1.5 pounds (View shipping rates and policies)
Average Customer Review:
4.4 out of 5 stars
64 customer reviews
Amazon Best Sellers Rank:
#129,911 in Books (See Top 100 in Books)
I'm convinced that if you're trashing this book, you're either just an Emeril-hater or not a fan of Cajun food. I've made many of the recipes, and maybe 1 wasn't a hit, that's it. Everything else has always been raved about. As ridiculous as it sounds, people always say the steamed white rice is so good, which it is. The favorites that get made traditionally are Pork Boulettes (with Creole Tartar Sauce), the mayo, Maw Maw's Slaw, Red Beans and Rice, Shrimp and Ham Jambalaya, Shrimp Boil, Crawfish Imperial and Crawfish Etouffee. I would put any or all of these at the top of my favorite foods to eat that I cook, period. I cook, a lot, and I love to, and these are my favorites without a doubt.
I'm born and raised in South Louisiana and this is an excellent and authentic Cajun cookbook. When I make the crawfish pie people LOVE it. And all I do is follow the recipe, including the sweet dough recipe!
Great price, cook book came as predicted in great condition. Will definitely check this site out again for books.
I have an entire library of chef/cookbooks...and I like to USE them before I recommend them. It should say something that this is one of my favorites...as are his other two. The pictures are nice, but it is the quality of the food that is important. There are simple dishes and more complex ones as well. He doesn't talk down to you (as so many of the books I have do) and takes for granted you know how to boil water or you wouldn't have his book in the first place. If you like it hot, the Bam Bam Man comes through with flying colors. Pork Fat Rules!
still great recipes
Good cookbook. Very easy to follow and fun reading about the history of the dish. I like to know how the dish got started and evolved. Emeril provides this. If the book had color pictures of each dish, I would have rated the book five stars. I recommend it to everyone that wishes to cook this style of food.
too much hot sauce but greattt.
Good recipes in this book.
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