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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
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From Library Journal
Lagasse opened Emeril's Restaurant to raves in 1990 after several years as chef at The Commander's Palace, a New Orleans institution. His food, which he refers to as New New Orleans, or NNO, is a reinterpretation of Creole cookery, strongly influenced by Oriental, Portuguese, and Southwestern cuisines. The result is gutsy, flavorful dishes, though the juxtaposition of ingredients is sometimes startling: Crawfish Egg Rolls with Sesame Drizzle, or Spinach and Goat Cheese Salad with Andouille Dressing. There are lots of appetizing recipes here. For most collections.Copyright 1993 Reed Business Information, Inc.
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Product details
Hardcover: 368 pages
Publisher: William Morrow Cookbooks; 1st ed edition (April 22, 1993)
Language: English
ISBN-10: 9780688112844
ISBN-13: 978-0688112844
ASIN: 0688112846
Product Dimensions:
7.4 x 1.1 x 10 inches
Shipping Weight: 2.4 pounds (View shipping rates and policies)
Average Customer Review:
3.9 out of 5 stars
36 customer reviews
Amazon Best Sellers Rank:
#274,000 in Books (See Top 100 in Books)
I bought this as a gift the recipient. Called me gushing about it. He was a very happy person.
Keep in mind that this is Emeril's NEW new orleans cooking, and as such the recipes are definitely not the typical fare. There's only one recipe for gumbo, for instance. While this is a good companion guide to other N.O. cookbooks, I couldn't recommend this to a beginner in the field. If you're looking for classic new orleans cusine, try La Bouche Creole by Leon E. Soniat
I opened my package and found an autographed copy of the book! Totally unexpected bonus. I haven't used the book yet, but since it is from the era just before Essence of Emeril, I'm sure it is good. I got it with Paul Prudhomme's book for a nice take on New Orleans cuisine. I took a basic class on creole and Cajun cooking techniques - now it's time to try out some recipes
This was given to me and i replaced it . Great recipes from another older book
This is not a New Orleans cookbook. You will not learn how to cook local food. This is amost all overdone, 'fusion' restaurant food. Get the Richard Collins New Orleans Cookbook if your really want to know about and reproduce local food. This is a groupie book. Wasted money.
My family has been using this cookbook for years and I've finally bought a copy for myself. Everything we've tried has been delicious. The only downside is that many of the recipes are a little too involved to make without planning ahead and getting some special ingredients.
Classic book, glad I grabbed it
Like the twist on classics
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