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Emeril's Creole Christmas Hardcover – October 8, 1997


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Emeril's Creole Christmas + Louisiana Real and Rustic + From Emeril's Kitchens: Favorite Recipes from Emeril's Restaurants
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Product Details

  • Hardcover: 192 pages
  • Publisher: William Morrow Cookbooks; 1 edition (October 8, 1997)
  • Language: English
  • ISBN-10: 0688146910
  • ISBN-13: 978-0688146917
  • Product Dimensions: 8.3 x 8.3 x 0.6 inches
  • Shipping Weight: 1.2 pounds (View shipping rates and policies)
  • Average Customer Review: 3.2 out of 5 stars  See all reviews (30 customer reviews)
  • Amazon Best Sellers Rank: #700,011 in Books (See Top 100 in Books)

Editorial Reviews

Amazon.com Review

It's time to celebrate Christmas the Creole way: Corn Cakes with Caviar, Sugarcane Baked Ham with Spiced Apples and Pears, Jiffy Pop Firecracker Shrimp (yes, you do make it with popcorn)--these are the dishes guaranteed to make your holiday season festive. Your guide to this Creole Christmas is Emeril LaGasse, renowned chef and owner of several restaurants in New Orleans and Las Vegas, and also the host of two television cooking series, The Essence of Emeril and Emeril Live. In addition to great appetizers, entrées, and desserts, Emeril includes some terrific stocking stuffer ideas--everything from his Homemade Worcestershire Sauce to a delectable recipe for Orange Pralines that are so good you might just decide to keep them for yourself. And if the recipes themselves weren't mouthwatering enough, the book is studded with gorgeous color photographs guaranteed to send you running for the kitchen--or your travel agent. Spend Christmas in New Orleans with Emeril Lagasse and laissez les bon temps roulez!

From Library Journal

Here are three new cookbooks from popular restaurant chef-owners. Peel and Silverton are the husband-and-wife team behind Campanile, the popular Los Angeles restaurant, and its adjunct, the La Brea Bakery. Peel is the chef, Silverton is the baker, well known for her desserts and delicious breads (Breads from the La Brea Bakery, LJ 5/15/96). They've already written about the simple food they like to cook with their kids (Mark Peel and Nancy Silverton at Home, LJ 2/15/94); now they present their favorite dishes from the restaurant, including earthy, flavorful, often Mediterranean-inspired food that is more sophisticated but not pretentious: Roasted Chanterelle Salad, Crisp Flattened Chicken with Wilted Parsley Salad, Rustic Cherry Pie. Although some of the recipes take time, they are clearly written and thoroughly accessible to the home cook. Recommended for most collections. [BOMC Good Cook Selection.] New York City's three-star Gotham Bar & Grill is known for Portale's flavorful, often visually stunning food; his elaborate, tiered, stacked dishes are often described as "architectural food," and the color photographs in his cookbook show why. This is elegant food to be sure?Roast Lobster with Beet Couscous and Baby Bok Choy, Duck and Foie Gras?and some of it is probably better enjoyed at the restaurant, but not all the recipes are complicated or extravagant, and the instructions are clear and often include advance prep suggestions. The headnotes, however, are rather stiff and pedantic, sometimes sounding more like a publicity release than anything else. For area libraries and other collections where chefs' books are popular. Lagasse (Emeril's New New Orleans Cooking, LJ 3/15/93) is the exuberant chef at Emeril's and two other New Orleans restaurants and one of the TV Food Network's most popular personalities. With Bienvenu, he presents four festive menus for the holidays, from Christmas Eve Dinner for Ten, featuring Truffle Risotto and Beef Tenderloin with Fresh Horseradish, to New Year's Day Supper Family Style, with Jiffy Pop Firecracker Shrimp, Roasted Skillet Duck, and Chocolate Bread Pudding. There is also a selection of his other favorite holiday dishes as well as Stocking Stuffers, gifts from the kitchen. Recommended for most collections.
Copyright 1997 Reed Business Information, Inc.

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Customer Reviews

3.2 out of 5 stars
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Most Helpful Customer Reviews

13 of 13 people found the following review helpful By Hank Johnson on June 7, 2000
Format: Hardcover
Emeril's Christmas cookbook is loaded with all sorts of interesting recipes. So many of them look really good. I love watching Emeril on FoodTV. He always cooks with such enthusiasm and flair. He also has a way of making the cooking look really easy. I have all of his books in my collection. I like to read his recipes, but I must admit that I am really disappointed with the inconsistencies in the recipes. In some cases, Emeril will call for a certain amount of one ingredient, but it will never be called for in the instructions, or he vice versa, he will call for something that wasn't listed in the ingredients. Sometimes the recipe appears to skip entire steps. I have really been disappointed with this, because as a professional Emeril should have been far more accurate and thorough.
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4 of 4 people found the following review helpful By H. Grove (errantdreams) TOP 500 REVIEWER on April 4, 2004
Format: Hardcover
If you're only familiar with Emeril from his TV appearances, this book may surprise you. It lacks the flamboyance and loud flashiness, replacing them with a certain elegance and gourmet style. It includes a Christmas Eve dinner for ten, Emeril's Christmas Day brunch buffet, New Orleans New Year's Eve dinner, a New Year's Day supper family style, the Chef's holiday favorites, and Emeril's "stocking stuffers."

The book is filled with gorgeous photographs of lavish decorations and settings. They artfully set the mood in this book--one of no expense spared in the interest of fabulous holiday memories. Each section of the book is done as a menu, so that you can make the menu whole or steal individual recipes. None of these menus are quick things, and this book isn't designed for the cook who doesn't like to spend more than a half-hour in the kitchen. Shopping lists are included, as well as wine pairings.

This is not the cookbook for someone on a budget: it calls for such expensive ingredients as caviar, truffles, and huge amounts of fresh raspberries, some of which can be tough to find depending on where you live. The book also assumes at least a little experience with basic cooking techniques--novices shouldn't be starting with a gourmet cookbook using expensive ingredients. Not all of the recipes cost so much, however, and they aren't all complicated; for example, the spiced pecans are extremely inexpensive and easy, and they're so good that we've made them more than 15 times at least (and we don't often repeat recipes). They're so good, in fact, that people request them specially when they come to visit at holidays.
So try the salad of new potatoes and roasted walnuts with warm bacon vinaigrette, or the truffle risotto with parmesan croutons.
Read more ›
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22 of 29 people found the following review helpful By Patty on February 25, 2000
Format: Hardcover
To be fair I'll let you know that I only made one recipe from this book...Banana Cream Pie. So I base the 2 Star review on that recipe alone. I made this pie 4 times and the 1st 3 times the cream smelled and tasted extremely sour. After going to the bookstore and researching other cream pie recipes I found that Emeril left out two very important details. #1 You are instructed to whisk heavy cream, sugar and a vanilla bean, split & scraped, in saucepan over medium heat. To that add a combination of egg yolks, cornstarch and heavy cream. When you add the cold egg mixture to the warm cream & vanilla bean mixture on the stove, the stove mixture sours terribly. What I learned is that you must take a very small portion of the warm mixture and add it to the cold egg mixture first. Add a little of the warm cream at a time to slowly alter the temperature of the egg mixture. Then you are safe to pour the egg mixture into the saucepan of warm cream ingedients without souring. I can't believe this critical detail was missing from the recipe. Was I supposed to already know this? #2 Emeril instructs you to split and scrape the vanilla bean but he doesn't tell you if you are to add the scraped, resinous paste to the ingredients or disgard it. I tried it both ways and it tastes much better if you add the paste to the cream ingredients on the stove. After all this, the pie was the best banana cream pie I ever tasted. It was outrageous! My family went nuts for it! And what a presentation. Definately try it but don't forget these important details.
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7 of 8 people found the following review helpful By KitchenSharkMama on May 11, 1998
Format: Hardcover Verified Purchase
This is a great cookbook. While the pictures are nice the food is wonderful. AND it's so refreshing when you have a chef who not only loves food, but doesn't talk down to you. It was one of the first things that I enjoyed about his first book. As a recreational chef, I own an entire library of cookbooks. Mr. Lagasse is an excellent chef, and good enough not no feel the need to be pompous about it! Well worth the money (as are his others as well!)
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7 of 8 people found the following review helpful By devkholm@aol.com on May 30, 1999
Format: Hardcover
This book has a lot of great ideas and is well written. I enjoy trying new things and this book leads me to new heights.
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2 of 2 people found the following review helpful By Amazon Customer on October 24, 2004
Format: Hardcover
I absolutly love to cook, have been to culinary school, also not afraid of new things. I have tried most of these recipies and many have become regulars. The smoked salmon terrine although is expensive we normally make on every holiday now. Sugarcane Baked Ham with Spiced Apples and Pears is super. Beef Tenderloin with Fresh Horseradish and Black Pepper Crust was suprizing ly good, I ont like horseradish at all, but it was paired so beautifully in this recipie it was sublime. Jiffy Pop Firecracker Shrimp we make everytime we have shrimp in the house. the Chocolate Chocolate Pudding Cake with Chocolate Ganache, Creole Christmas Trifle, Creole Christmas Fruitcake with Whiskey Sauce and the Banana Cream Pie with Caramel Drizzle and Chocolate Sauces is to die for, however this recipie is written with the assumption you have made custards b4 and know you need to temper it beford adding the hot milk mixture. I have not made the Lobster Cheesecake with Christmas Caviar Sauce but hope to soon. the big boy cookies and the spiced pecans...Ummm yummy, I am soo happy to have bought this book. If you are open to try new things, If you like to occasionally like to indulge and eat like something so decatend and pretend that it is a common thing, this book is definatly for you. Emmeril, you are my hero.
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