Emeril's new New Orleans cooking
By: Emeril Lagasse and Jessie Tirsch ; photographs by Brian Smale.
Contributors: Tirsch, Jessie.
Edition: 1st ed.
Publisher: Wm. Morrow
Published: 1993
Place of publication: New York
Language: eng
Number of pages: 354
Subjects: Cookery, American -- Louisiana style; Cookery -- Louisiana -- New Orleans
Other titles: New New Orleans cooking.
Description: In his first cookbook, 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heavy sauces, the long-cooked roux, and the smothered foods that were the heart of old-style New Orleans cooking have been replaced by simple fresh ingredients and easy cooking techniques with a light touch.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 offers not only hundreds 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.--From publisher description.
Notes: Includes index.