Louisiana Real and Rustic by Emeril Lagasse, Brian Smale (Photographer), Brian Smale (Photographer), Marcelle Bienvenu (With)

From Barnes & Noble

In this exuberant and entertaining book -- his second bestseller -- Emeril takes the reader on a journey to the heart of Cajun cuisine. Louisiana Real and Rustic is packed with recipes both traditional and contemporary, from Crawfish Bisque to Chicken-Andouille Hash, from Shrimp and Ham Jambalaya to Praline Cream Pie.

From the Publisher

It's the essence of great eating with Emeril Lagasse in Louisiana Real & Rustic.

Join the award-winning chef, television personality, and restaurateur on a tour down the back roads and bayous of Louisiana for some of the greatest home cooking in America. With his authentic Louisiana recipes, Emeril takes the reader on a tour of the state, from country cabins in Cajun country to the refined town houses of Creole aristocracy, bringing to life the colorful history that has made Louisiana a true culinary crossroads.

Publishers Weekly

Even before his hit show on the TV Food Network and his New Orleans facsimile in Las Vegas (Emeril's New Orleans Fish House), the chef/owner of Emeril's and NOLA's in the Big Easy was a personality. His warm enthusiasm is present in the pages of his latest friendly, punchy book. Quickly covering some standard Louisiana ingredients like roux and Emeril's Worcestershire Sauce, he then moves on to classics like Crawfish Bisque (complete with stuffed crawfish heads) and Chicken and Dumplings. Notes to the recipes explain the origins of foodsuch as the native American roots of Natchitoches Meat Piesand are exuberantly spiked with comments like, "Mon cher, c'est bon, oui." Not for the fat-phobic are such dishes as Praline Cream Pie (a stick of butter in the graham-cracker crust, five egg yolks in the filling, a cup of heavy cream in the topping and crumbled pralines in all three layers) and the Peacemaker sandwich (a baguette split down the middle, slathered with butter and filled with fried oysters and tartar sauce). But this is authentic fare, delivered with irresistible conviction. (Sept.)

Library Journal

Lagasse is the chef/owner of two well-known restaurants in New Orleans, Emeril's and Nola's (as well as another Emeril's in Las Vegas) and the host of a very popular show on the TV Food Network. His first cookbook, Emeril's New New Orleans Cooking (LJ 3/15/93), showcased the innovative food he was serving at his restaurants, a sort of "fusion Creole cooking." This time he explores Louisiana's Cajun and Creole classics and other favorites: Crawfish Bisque, Chicken-Andouille Hash, Praline Cream Pie. Coauthor Bienvenu is a Louisiana native, and some of the recipes for homey dishes come from her extended family. For most collections.

BookList

The national appetite for New Orleans cooking continues to expand. Cable television personality Lagasse's latest offering teams him with Marcelle Bienvenu to explore the origins of contemporary Louisiana Creole cuisine in its predecessor, Cajun cooking. What results is a sort of southern Louisiana church-group cookbook filtered through Lagasse's haute cuisine training. The recipes determinedly focus on simple country cooking, but they assume that the ingredients readily at hand are those of the bayous. Reproducing these recipes in remoter parts of the nation may not be so simple. Lagasse's exposure as a television personality is sure to create plenty of demand for his newest volume.

Product Details

• Interviews & Essays
• Read an Excerpt

Interviews & Essays

A:  There are a lot of great food towns in America. In the last 10-15 years, with the addition of farmers and farm cooperatives, market places have become more consistent with quality products. But some of my favorite food cities are New York, San Francisco, Miami, and Chicago.

Q:  What types of books do you enjoy reading in your spare time?

A:  Adventure, fiction, and educational books that apply to business.

Q:  What's the most bizarre dish you were requested to make? Did you make it?

A:  I haven't really experienced any bizarre requests, but I'm not sure what you consider bizarre. I think of rattlesnake sausage as bizarre, but then maybe someone may consider what I cook as bizarre. If it doesn't make sense, I'm not going to prepare it.

Q:  Who do you think is the most important historical figure of the 20th century and why?

A:  In my world, Julia Child is the most important figure. She is a legend because she began classic cuisine in America with her cooking and cooking shows.

Q:  What does your typical breakfast consist of?

A:  Coffee, coffee, and coffee.

Q:  Do you look forward more to Jazz Fest or Mardi Gras?

A:  They are both great but are completely different venues.

Q:  What do you personally consider the most important day of the year?

A:  Christmas.

Q:  What is your favorite movie, and have you recently seen anything that you would strongly recommend?

A:  "Walking Tall Part 1." And I hear "Walking Tall Part 2" is looking good. Also, I hear there's a new movie called "Star Wars."

Read an Excerpt

Rustic Rub

2 cups

The secret to Louisiana cuisine is in the seasonings we use. They are the heart and soul of our cuisine. We always judge someone's ability to cook by what his or her food tastes like, not what it looks like. Every Louisiana kitchen, be it Mama's or the local butcher shop's, is stocked with a personal spice blend. Many of the recipes in this book include some of this spice mix. The recipe can be doubled or tripled. This seasoning mix is similar to the one in my first book. I like this version for a real and rustic taste.

8 tablespoons paprika
3 tablespoons cayenne
5 tablespoons freshly ground black pepper
6 tablespoons garlic powder
3 tablespoons onion powder
6 tablespoons salt
2 1/2 tablespoons dried oregano
2 1/2 tablespoons dried thyme

1. Combine all the ingredients in a mixing bowl. Blend well.

2. Can be stored in an airtight container in your spice cabinet for up to 3 months.

Ducks with Fig Glaze

8 servings

The sweetness of preserved figs and the richness of duck make this a special Sunday dinner, it's ideal for a holiday dinner, too.

Fig Glaze

1 cup Fig Preserves
1/2 cup Water
3 tablespoons Steen's 100% Pure Cane Syrup
1 teaspoon salt
1/4 teaspoon cayenne
1/4 teaspoon freshly ground black pepper
1 tablespoon Dijon-style mustard
2 tablespoons plus 1 teaspoon fresh lemon juice

1. Combine all of the ingredients in a food processor and process until coarsely pureed. Set aside.

2. Preheat the oven to 450 F.

Ducks

2 domestic ducklings (about 5 pounds each)
2 tablespoonsRustic Rub
4 Granny Smith apples, cored and quartered
6 ribs celery, cut into 2-inch pieces
8 garlic cloves
2 teaspoons salt
1/2 teaspoon freshly ground black pepper

3. Line a roasting pan with aluminum foil.

4. Season the ducks with the rub. Toss the apples, celery, and garlic with the salt and pepper in a mixing bowl to coat evenly. Stuff the cavities of the ducks with the apple mixture. Place the ducks on a rack in the roasting pan and roast for 45 minutes. Remove from the oven.

5. Using a pastry brush, coat the ducks evenly with the fig glaze. Reduce the heat to 350'F. and roast for about 45 minutes, or until the drumsticks are easy to move. Remove from oven; let rest IS minutes.

6. To serve, cut the duck into quarters.