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Emeril's New New Orleans Cooking Hardcover – April 22, 1993


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Product Details

  • Hardcover: 368 pages
  • Publisher: William Morrow Cookbooks; 1st ed edition (April 22, 1993)
  • Language: English
  • ISBN-10: 0688112846
  • ISBN-13: 978-0688112844
  • Product Dimensions: 7.4 x 1.1 x 10 inches
  • Shipping Weight: 2.4 pounds
  • Average Customer Review: 3.8 out of 5 stars  See all reviews (36 customer reviews)
  • Amazon Best Sellers Rank: #106,004 in Books (See Top 100 in Books)

Editorial Reviews

Amazon.com Review

New Orleans is all about food, and for centuries it has been dominated by two distinct styles, Cajun and Creole. For the uninitiated, Cajun food came out of the bayou and off the farms of southern Louisiana. Creole developed in the city with a healthy dose of European influence. Étoufées, crawfish bisque, gumbos, red beans and rice, shrimp rémoulade, bananas foster--the list is long, familiar, appetizing, and heavy.

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

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.
Copyright 1993 Reed Business Information, Inc.

More About the Author

Emeril Lagasse is the chef/owner of several critically acclaimed restaurants, including Emeril's Restaurant, NOLA, and Emeril's Delmonico in New Orleans. He also owns and runs Emeril's New Orleans Fish House and Delmonico Steakhouse in Las Vegas, as well as Emeril's Orlando and Emeril's Tchoup Chop in Orlando, Emeril's Miami Beach, and Emeril's Atlanta.

In addition, Emeril Lagasse is the host of Emeril Green on Planet Green and and The Essence of Emeril on the Food Network. His previous cookbooks include Emeril's Potluck; Emeril's There's a Chef in My Family!; From Emeril's Kitchens; Emeril's There's a Chef in My Soup!; Emeril's TV Dinners; and Every Day's a Party.

Emeril Lagasse's enthusiasm for mentoring and teaching young people inspired him to establish The Emeril Lagasse Foundation(R), a nonprofit organization that seeks to mentor, inspire, and enable young people, especially those from disadvantaged circumstances, to realize their full potential as productive and creative individuals. The Emeril Lagasse Foundation(R) supports a diverse network of organizations -- including St. Michael Special School for Exceptional Children in New Orleans and the Andre Agassi Charitable Foundation(R) -- and will continue to cultivate relationships with organizations that are committed to improving the quality of young people's lives in each of the communities where Emeril's restaurants operate.

Customer Reviews

3.8 out of 5 stars

Most Helpful Customer Reviews

15 of 15 people found the following review helpful By A Customer on May 19, 1996
Format: Hardcover
Emeril Lagasse has created a fine collection of what he calls "New New Orleans Cooking".
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.
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14 of 14 people found the following review helpful By Todd Post VINE VOICE on October 25, 2001
Format: Hardcover Verified Purchase
Now that he has a NBC sitcom (and who thought that would be a good idea?) and his own cookware line (at least it's All-Clad), everyone might be getting sick of Emeril and his "schtick", but this book predates all of that.
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.
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11 of 11 people found the following review helpful By A Customer on November 12, 1998
Format: Hardcover
I've had wonderful experiences at Nola and Delmonico's, two of Emeril's New Orleans restaurants, so I was quite excited about getting my hands on some of his recipes. I was not disappointed. The instructions in this book are clear and precise and the quality of the results make the effort and expense required worthwhile. One proviso: many of the dishes call for spices, oils, stocks, etc., that must be prepared in advance. This is not ultra-quick food, but it is great fun and superbly delicious.
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11 of 11 people found the following review helpful By A Customer on July 6, 1999
Format: Hardcover Verified Purchase
Emeril has put together a collection of really nice dishes here. I haven't found a bad one in the bunch yet. You may need to practice your technique on some of the procedures to get top results, but in all these are quite delicious.
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29 of 35 people found the following review helpful By Richard Bossi on September 25, 2000
Format: Hardcover
Emeril's New Orleans Cooking
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.
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8 of 8 people found the following review helpful By Robert C. Kress on March 9, 2001
Format: Hardcover
While the recipes in this book may not be a true representation of New Orleans cuisine, it does represent Emeril-style food. I have tried several of the recipes and they are quite good, although I would prefer to see a little more variety. The recipes are similar to what you would find in one of his restaurants. However, many of the recipes do require some degree of ability in the kitchen. Tradition, inspiration and everything else aside, if you enjoy Emeril's recipes you would probably enjoy this book.
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22 of 27 people found the following review helpful By Amazon Customer on August 22, 2004
Format: Hardcover
I was very excited to find this book, in perfect condition, at a garage sale for $1.00!!! What a treasure! I was more thrilled to see the recipe for the Banana Cream pie that my husband and I had at his restaurant in New Orleans. I decided to make it for a special occassion. I knew something was wrong when it said to mix 3/4 c. corn starch with 1 cup cream. I stopped there and looked up the recipe on-line. I found other mistakes but it was to late...we are having banana soup on mushy crust for my husband's 45th birthday today. This wasn't the first recipe errors I've found in this book, but the most expensive. (Price vanilla bean right now and you'll see what I mean.) Now I understand why this 'treasure' was put out for 'trash'. Quantities are wrong and important directions are omitted. What a waste!
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