Emeril's New New Orleans by Emeril Lagasse, Jessie Tirsch, Jessie Tirsch, Brian Smale (Photographer), Jessie Tirsch

BUY IT NEW

  • $27.00 List price
    $21.60 Online price
    $19.44 Member price
    (Save 27%)
    Limited Time Offer! Everyone receives the Member Price on books.
    See Details
  • skip to cart
  • Add To List uiAction=GetAllLists&page=List&pageType=list&ean=9780688112844&productCode=BK&maxCount=100&threshold=3

GET FREE SHIPPING ON ORDERS OF $25 OR MORE

DELIVERY & GIFT DETAILS:

Usually ships within 24 hours

Delivery Time and Shipping Rates

Eligible for gift wrap & gift message.

BUY IT USED

87 copies from $1.99

See All Available

Pick Me Up

Reserve it at BN.com & pick it up in 60 minutes at your local store.

Enter a zip code

(Hardcover)

  • Pub. Date: April 1993
  • 368pp
  • Sales Rank: 96,284
    Buy it Used: 87 copies from $1.99 See All Available

    Customers who bought this also bought

     
    • Overview
    • Editorial Reviews
    • Customer Reviews
    • Meet the Writer
    • Features

    Product Details

    • Pub. Date: April 1993
    • Publisher: HarperCollins Publishers
    • Format: Hardcover, 368pp
    • Sales Rank: 96,284

    Synopsis

    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heavy sauces, the long-cooked roux, and the smothered foods that were the heart of old-style New Orleans cooking have been replaced by simple fresh ingredients and easy cooking techniques with a light touch.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 serves up a masterpiece in his first cookbook, Emeril's New New Orleans Cooking.

    Emeril offers not only hundred 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.

    Annotation

    What's hot and happening in food? Just ask Emeril Lagasse, the fantastic, award-winning chef who makes New Orleans cuisine newer and more exciting than ever before. A healthy respect for the flavors of classic Creole combines with Emeril's New England-Portuguese culinary heritage in 200 irresistible delights. Over 100 duotone photos.

    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.

    More Reviews and Recommendations

    Biography

    Emeril Lagasse burst onto the cooking scene in 1993 with his mega-popular cooking show, Emeril Live, soon followed by the second and even more popular series, Essence of Emeril. A signature "Bam!" later, he released a series of bestselling cookbooks that reveal his tastiest techniques to wannabe chefs.

    More About the Author

    Customer Reviews

    Emeril's New New Orleansby Anonymous

    Reader Rating:
    See Detailed Ratings

    December 08, 2000: This book is like reading the yellow pages. Sure it starts out fun, but then all you end up doing is looking at the tattoos.

    Emeril's New New Orleansby Anonymous

    Reader Rating:
    See Detailed Ratings

    September 26, 2000: I not only love his shows and his cooking, but his cook book is very good and loved to cook alot of the recipes in it!


    More Customer Reviews