Nowhere else have I found the passion for flavor that encompasses the lives of Louisianians, day in and day out," writes Emeril Lagasse. In Louisiana Real & Rustic, the prize winning New Orleans chef, cookbook author, and television cooking personality presents the great dishes of his adopted state in 150 down-home recipes--authentic versions of some of Americas favorite regional dishes, gathered from generations of Louisiana cooks. Fricassees, itouffies and grillades, meat pies and oyster fries, red beans and rice, and jambalayas and gumbos in endless, mouthwatering variety--each recipe is spiced with the unabashed joy of cooking and eating that makes every Louisiana meal a feast. On a delicious tour of back roads and bayous, from country cabins in Acadia to the refined town houses of Creole aristocracy, Emeril, accompanied by co-author Marcelle Bienvenu, finds that Louisiana is more than a geographical state--it's a culinary state of grace. Louisiana's colorful history has made it an extraordinary culinary crossroads, where the cooking customs of France, Spain, Africa, and the Caribbean meld into a unique New World Cuisine. In charming tales and tempting recipes, Emeril traces the roots of Creole and Acadian (or "Cajun") dishes, and honors the pioneer cooks who blended traditional tastes and techniques with the region's native ingredients. He shows how gumbos can use French roux, African okra, or fili from the indigenous Indians and he features Chicken and Oyster, Duck and Wild Mushroom, Shrimp and Okra, and Rabbit, or even collards, kale, mustard, and turnips. Emeril's explorations reveal that the spirit of culinary improvisation still thrives today. "Nowhere else have I found the passion for flavor that encompasses the lives of Louisianians, day in and day out," writes Emeril Lagasse. In Louisiana Real & Rustic, the prize winning New Orleans chef, cookbook author, and television cooking personality presents the great dishes of his adopted state in 150 down-home recipes--authentic versions of some of Americas favorite regional dishes, gathered from generations of Louisiana cooks. Fricassees, itouffies and grillades, meat pies and oyster fries, red beans and rice, and jambalayas and gumbos in endless, mouthwatering variety--each recipe is spiced with the unabashed joy of cooking and eating that makes every Louisiana meal a feast. On a delicious tour of back roads and bayous, from country cabins in Acadia to the refined town houses of Creole aristocracy, Emeril, accompanied by co-author Marcelle Bienvenu, finds that Louisiana is more than a geographical state--it's a culinary state of grace. Louisiana's colorful history has made it an extraordinary culinary crossroads, where the cooking customs of France, Spain, Africa, and the Caribbean meld into a unique New World Cuisine. In charming tales and tempting recipes, Emeril traces the roots of Creole and Acadian (or "Cajun") dishes, and honors the pioneer cooks who blended traditional tastes and techniques with the region's native ingredients. He shows how gumbos can use French roux, African okra, or fili from the indigenous Indians and he features Chicken and Oyster, Duck and Wild Mushroom, Shrimp and Okra, and Rabbit, or even collards, kale, mustard, and turnips. Emeril's explorations reveal that the spirit of culinary improvisation still thrives today.
Emeril takes you through a year's worth of party and festival menus (divided by month) from Super Bowl tailgate to Mardi Gras, from the New Year's Eve to end the millennium to the New Orleans Jazz Fest. In the fun and colorful style that Emeril brings to his Food Network television show Emeril Live and to all his cookbooks, Every Day's a Party is filled with over 125 recipes and Emeril's signature "kick-it-up-a-notch" way of making every occasion an over-the-top celebration. You've never had this much fun on President's Day.
Despite the increased popularity of Cajun foods such as gumbo, crawfish etouffee, and boudin, relatively little is known about the history of this cuisine. Stir the Pot explores its origins, its evolution from a seventeenth-century French settlement in Nova Scotia to the explosion of Cajun food onto the American dining scene over the past few decades. The authors debunk the myths surrounding Cajun food - foremost that its staples are closely guarded relics of the Cajuns' early days in Louisiana - and explain how local dishes and culinary traditions have come to embody Cajun cuisine both at home and throughout the world." -- from the publisher.
This little cookbook is chock full of recipes for tasty and nutritious foods that can be enjoyed in the great outdoors.. It's intended especially for fishers, hunters and campers who've been surviving on baloney sandwiches, sardines andVienna sausage for far too long. The recipes can be prepared before leaving home... or at the camp... or in the beachouse... or on the boat (if it is equipped for cooking)." --Cover, p. 4.
Are you ready to kick it up a notch? Wait -- forget that. Are you ready to kick it up notches unknown to humankind? Finally, Emeril has written the book his fans of Emeril Live and Essence of Emeril have been waiting for -- a collection of his very favorite recipes from both shows. It's all here -- from cooking up Fall River memories like St. John's Kale Soup, Roasted Scrod with Parsley Potatoes, and Boston Cream Pie with his mom, Hilda, to Louisiana specialties like Creole Spiced Blue Crabs with Green Onion Dipping Sauce, Fried Eggplant with Shrimp Stew-Fay, and Blueberry Beignets. Hey, this isn't rocket science, but it's good eating, with starters like Caramelized Salmon with Cilantro Potato Salad and Stuffed Morels with Crawfish Remoulade. This isn't Kansas anymore, Toto, and these are salads like you've never had them -- Herb-Tossed White Asparagus, Fresh Crabmeat, and Grilled Radicchio Salad, Emeril's BLT Salad, and Molasses Duck Salad. Does pork fat rule at your house (and if it doesn't, why not?)? Then take your pick of the pig --- Homemade Bacon, Andouille Stuffed Jalapeqos, and Pork Burgers in Gravy with French-Fried Sweet Potatoes. And don't limit yourself to one part of the barnyard -- try Emerilized Chicken Cordon Bleu, Funky Lamb Shanks, Pan-Roasted Filet Mignon Stuffed with English Stilton and Walnuts, or Smothered Oxtails over Spinach and Sweet Corn Mash. Emeril's TV Dinners not only includes more than 150 recipes, it is jam-packed with candid black-and-white photography of Emeril behind the scenes, in front of the cameras, on tour, and really live in his New Orleans restaurants.
Emeril kicks it up a notch Louisiana-style for the holidays. The holidays should be a time for fun and family, but the planning can be murderous. Let Emeril guide you through it in high Louisiana fashion. Equipped with New Orleans traditions and over 100 recipes, Emeril's Creole Christmas provides complete menus down to the shopping lists, for a Christmas Eve dinner, Christmas Day brunch, and New Year's Eve and Day suppers. Emeril likes a party and at the holidays he kicks it up a notch, with food that impresses and satisfies Corn Cakes with Caviar, Brandied Baked Ham with Sugarcane Sauce, Funky Stuffed Oysters, and Chocolate Truffles are just a few of the recipes that will make your celebrations memorable. Emeril also makes a gift a lagniappe of his very favorite dishes such as Quail and Sausage Christmas Gumbo and Lobster Cheesecake. And there are the stocking stuffers gifts from the Creole kitchen including Emeril's Homemade Worcestershire Sauce, Buttercream Mints, and Cocoa Rum Balls. Filled with beautiful color photography to celebrate the season, Emeril's Creole Christmas will be a gift to give yourself as well as family and friends. The holidays should be a time for fun and family, but the planning can be murderous. Let Emeril guide you through it in high Louisiana fashion. Equipped with New Orleans traditions and over 100 recipes, Emeril's Creole Christmas provides complete menus down to the shopping lists, for a Christmas Eve dinner, Christmas Day brunch, and New Year's Eve and Day suppers. Emeril likes a party and at the holidays he kicks it up a notch, with food that impresses and satisfies--Corn Cakes with Caviar, Brandied Baked Ham with Sugarcane Sauce, Funky Stuffed Oysters, and Chocolate Truffles are just a few of the recipes that will make your celebrations memorable. Emeril also makes a gift--a lagniappe--of his very favorite dishes such as Quail and Sausage Christmas Gumbo and Lobster Cheesecake. And there are the stocking stuffers--gifts from the Creole kitchen--including Emeril's Homemade Worcestershire Sauce, Buttercream Mints, and Cocoa Rum Balls. Filled with beautiful color photography to celebrate the season, Emeril's Creole Christmas will be a gift to give yourself as well as family and friends.
The ultimate culinary guide with tasty recipes and beautiful photos: “Highly recommended for nut lovers and Southern cooks.” —Library Journal America’s most popular native nut, the pecan offers a wealth of flavors and myriad culinary possibilities. This ultimate nut lover’s guide to the pecan presents more than three dozen recipes for dishes ranging from simple roasted pecans to Pecan Bread Dressing and decadent Pecan Truffles. The featured appetizers, main courses, side dishes, and desserts showcase the nut’s exceptional versatility. While they’re grown from Mexico to the Midwest, pecans have achieved their greatest celebrity in the American South, where vast pecan orchards provide the fodder for the holiday traditions of pecan pie and other comforting treats. These classic dessert recipes provide a sweet finish to this collection’s appealing savory dishes, such as Cheesy Pecan Wafers, Pecan-Ginger Chicken with Pecan-Rice Pilaf, and Stuffed Pork Chops with Asparagus and Pecan Butter. Sodium-free, fiber-rich, and packed with antioxidants, vitamins, and minerals, pecans are not only delicious, but healthful as well. Infused with complete information about harvesting pecans, storing them, and processing them, this elegant and sumptuously photographed collection is sure to satisfy every palate. “Captures the versatility of this amazing ingredient with creative recipes for all tastes.” —Lally Brennan, co-proprietor, Commander’s Palace Family of Restaurants
This cookbook includes over 60 recipes, many from the area's most celebrated chefs and restaurants, including Emeril Lagasse, Susan Spicer, Kim Kringlie, Tory McPhail, Paul Prudhomme, Donald Link, Brian Landry, John Folse, Bob Iacovane, Poppy Tooker and many more! The 184 page hardcover book includes over 80 photographs by renowned New Orleans photographer, Jackson Hill. Noted cookbook author and food columnist, Marcelle Bienvenu, tested the recipes in the book and contributed many from her own personal collection. The cookbook also includes recipes submitted by Abita Beer drinkers from all across the United States. From appetizers and side dishes to main courses and even desserts, every recipe contains Abita Beer as an ingredient. Take a sneak peek at abitacookbook.com" -- Publisher description.
Part series scrapbook, part Southern cookbook, this collection will satisfy the appetite of any fan of the hit HBO paranormal series. True Blood, HBO’s blockbuster paranormal drama, enthralled a diverse audience of thirteen million viewers (and counting). Menus at the now-famous Fangtasia and Merlotte’s Bar and Grill play a key role in the series, providing sustenance for its human characters, evoking memories of a bygone life for its vampires, and serving as a powerful symbol for the desires and carnal needs the characters harbor. It’s no wonder so many fans revel in at-home parties inspired by the food on the series! With recipes from unforgettable scenes, each entertainingly introduced by True Blood’s most compelling characters, these 85 authentic bayou country recipes and 150-plus photos from the series give fans a big taste of Bon Temps. “Dedicated fans of the HBO series True Blood (and of punny recipe titles) will get a kick out of this playful volume.” —Publishers Weekly
Despite the increased popularity of Cajun foods such as gumbo, crawfish etouffee, and boudin, relatively little is known about the history of this cuisine. Stir the Pot explores its origins, its evolution from a seventeenth-century French settlement in Nova Scotia to the explosion of Cajun food onto the American dining scene over the past few decades. The authors debunk the myths surrounding Cajun food - foremost that its staples are closely guarded relics of the Cajuns' early days in Louisiana - and explain how local dishes and culinary traditions have come to embody Cajun cuisine both at home and throughout the world." -- from the publisher.
Part series scrapbook, part Southern cookbook, this collection will satisfy the appetite of any fan of the hit HBO paranormal series. True Blood, HBO’s blockbuster paranormal drama, enthralled a diverse audience of thirteen million viewers (and counting). Menus at the now-famous Fangtasia and Merlotte’s Bar and Grill play a key role in the series, providing sustenance for its human characters, evoking memories of a bygone life for its vampires, and serving as a powerful symbol for the desires and carnal needs the characters harbor. It’s no wonder so many fans revel in at-home parties inspired by the food on the series! With recipes from unforgettable scenes, each entertainingly introduced by True Blood’s most compelling characters, these 85 authentic bayou country recipes and 150-plus photos from the series give fans a big taste of Bon Temps. “Dedicated fans of the HBO series True Blood (and of punny recipe titles) will get a kick out of this playful volume.” —Publishers Weekly
The ultimate culinary guide with tasty recipes and beautiful photos: “Highly recommended for nut lovers and Southern cooks.” —Library Journal America’s most popular native nut, the pecan offers a wealth of flavors and myriad culinary possibilities. This ultimate nut lover’s guide to the pecan presents more than three dozen recipes for dishes ranging from simple roasted pecans to Pecan Bread Dressing and decadent Pecan Truffles. The featured appetizers, main courses, side dishes, and desserts showcase the nut’s exceptional versatility. While they’re grown from Mexico to the Midwest, pecans have achieved their greatest celebrity in the American South, where vast pecan orchards provide the fodder for the holiday traditions of pecan pie and other comforting treats. These classic dessert recipes provide a sweet finish to this collection’s appealing savory dishes, such as Cheesy Pecan Wafers, Pecan-Ginger Chicken with Pecan-Rice Pilaf, and Stuffed Pork Chops with Asparagus and Pecan Butter. Sodium-free, fiber-rich, and packed with antioxidants, vitamins, and minerals, pecans are not only delicious, but healthful as well. Infused with complete information about harvesting pecans, storing them, and processing them, this elegant and sumptuously photographed collection is sure to satisfy every palate. “Captures the versatility of this amazing ingredient with creative recipes for all tastes.” —Lally Brennan, co-proprietor, Commander’s Palace Family of Restaurants
Thank you for visiting our website. Would you like to provide feedback on how we could improve your experience?
This site does not use any third party cookies with one exception — it uses cookies from Google to deliver its services and to analyze traffic.Learn More.