Title: Emeril's new New Orleans cooking
First published: 1993
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heavy sauces, the long-cooked roux, and the smothered foods that were the heart of old-style New Orleans cooking have been replaced by simple fresh ingredients and easy cooking techniques with a light touch.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.
Subjects: Louisiana style, American Cookery, American Cooking, Cookery, American, Cookery, Cooking, Cooking, american, louisiana, Cooking, creole, Cooking, cajun
Places: Louisiana, New Orleans
LC classification: TX715.2.L68 L34 1993