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Emeril's New New Orleans Cooking Hardcover – April 22, 1993
Cooking in the New Year
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According to Emeril Lagasse, this is the classic sauced, smothered, and rouxed Old New Orleans (ONO) cooking that made the city, and Emeril, famous. But even great chefs grow bored, and when Emeril opened up his own restaurant in the Big Easy he began to experiment with ONO cooking, infusing it with new cultural influences and fresh ingredients. The result, and apt title for his debut cookbook, is Emeril's New New Orleans Cooking. The food, as you might guess, is magnificent, and the cookbook is a masterpiece. Since Emeril is an immigrant to the Big Easy (from Fall River, Massachusetts), he doesn't fear messing with local tradition and overhauling the hallowed Oysters Rockefeller into Oysters in Pernod Cream with Fried Spinach. In fact, his genius lies in his willingness to experiment and a no-holds-barred approach to flavor combinations. Sautéed Scallops with Saffron Corn Sauce or Stir-Fry of Sesame Ginger Crawfish over Fried Pasta are just a few of the examples. Along with more than 200 other recipes, it is easy to see why Emeril has become the chef of the '90s, and why New New Orleans Cooking is here to stay. --Mark O. Howerton
From Library Journal
Copyright 1993 Reed Business Information, Inc.
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Top Customer Reviews
The recipes are straightforward, although some people may have trouble obtaining some ingredients ( I mean, who carries duck glaze, and will you cook a duck just to get a glaze?)
Every dish that I have prepared has been extremely well received by my family and friends.
Chef Lagasse has also included enough "basics" for the beginning cook.
All in all, an excellent effort and a worthy additon to any cook's bookshelf.
This was his first book and its still his best. The contents are a good range, from "traditional" cajun/creole offerings (with some lincense taken) to some quite original recipes. A warning though, nearly everything is very rich. It's a wonder that Emeril doesn't look like Paul Prudhomme with all the butter and cream he uses, but it does taste awesome. What I like particularly is that many of the recipes are inclusive of side dishes that compliment the main dish, therefore making it easier to make single dish presentations to each person you're cooking for. Also, many of the serving sizes are low, which is nice. For the most part, I tend to cook for 2-4 people, so recipes for 6-8 always produce leftovers.
Without question, Emeril has his fans and his critics. Many people love his showmanship, his style and his flare when presenting whatever he's cooking. Others find him, well, less desirable, perhaps overrated and a hack when it comes to food preparations. So when this book came out, I saw it both hailed and panned. But...the panning came a little heavier than usual. Which prompted me to pick it up and see for myself.
Without a doubt this is an Emeril book. It has his style and panache all over it. But, the complaint from his critics was that the recipes were hacks and rip-offs from Good New Orleans recipes and regional cooks. With that, I took the liberty of contacting some friends in the local New Orleans area.
Reviews from there were as mixed as the critic's reviews. Either they liked Emeril or they didn't. He was either a cooking wizard or a short order hack. But when I asked about the recipes that were in the book, none could disagree that the basis, the core elements of the recipes were not New Orleans originals.
People seem to forget that there is no "copyright" to regional cooking, nor style, flavor or means. The recipes in Emeril's book are core. And so, the recipes are from some of the areas located around New Orleans and their residents. Which, honestly, make it a legit New Orleans cookbook. And with the amount of styles, people cultures and areas in, around or at New Orleans, you would be having volumes of recipes from there.
This book has but a sampling of what can be found in New Orleans. Those people not living in the area will find this book, enjoyable, informative and loaded with good recipes. Those from the New Orleans area might find this book lacking and superficial at best.
I don't find this particular Emeril book as good as his others, but a good resources for those who like to try new things, and are causal cooks.
Most Recent Customer Reviews
I love this cookbook - it has healthier, lighter versions of Emeril's excellent recipes. There are tips, shortcuts, making your own seasonings, and how to stock your pantry. Read morePublished 4 months ago by LBDDiaries
Great cookbook. There are so many wonderful, easy to follow recipes!Published 5 months ago by Christine Shaw
I bought this as a gift the recipient. Called me gushing about it. He was a very happy person.Published 10 months ago by idclair
Love this book soooo much. I had to buy it AGAIN since my darling daughter stole (borrowed) it from me. Well worth the price.Published 15 months ago by Janet Gorely
Allow me to say this would be a wonderful recipe book if one lived right on the shore line and all that fresh fish was available. Read morePublished 24 months ago by Mary Louise Austin
This is a very good book for the cookbook library I have used a few and will make more in the future.Published on August 26, 2013 by Johnz