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Louisiana Real and Rustic Hardcover – Bargain Price, September 5, 1996
"Gjelina" by Travis Lott
Gjelina is Los Angeles's most talked-about restaurant, lauded by critics from London to New York to San Francisco. This standout cookbook features 125 of it's most mouth-watering recipes that have had fans clamoring for a table since the restaurant burst onto the scene. Learn more | See related books
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From Publishers Weekly
Copyright 1996 Reed Business Information, Inc.
Top Customer Reviews
Like Emeril says .. it's NOT rocket science here... if you don't like Catfish .. use some other fish of similar consistency. If you don't like Quail, I don't know, try chicken. No big deal.
Whether you like his TV show or not ... regardless of what you might think of Emeril (right ... as if you know him) .. the recipes really are good. Have fun in the kitchen, if you know what you like to begin with, you can make anything in this book, (or any other cookbook), work for you.
Lastly, if you're on a diet ... fuhgeddaboutit!
Listen, cher, my family has lived in Louisiana since before there was a Louisiana. Part Creole, part "river-road", part Cajun, I've eaten it all. Most cooks down here don't cook from a recipe--they cook the way their mamas taught them and use whatever they have handy at the time. The food in this cookbook isn't New Orleans cuisine, by and large.....it's exactly what the title says--rustic country food that's about as close to the taste of the bayou as you can get.
A couple of these recipes are bad, I'll admit. The rice dressing recipe is a dud, and I don't know where he got the idea that we "cedar plank" anything in South Louisiana. But for the most part, the recipes look like they way I was taught to cook by my grandmere, MiMi. When I get sick of fusion food, low-fat, fast food, no-carb, wasabi crusted everything topped with a port wine reduction, I get out those old cast-iron pots and get busy.
This is by far the least "Emerilized" of any of his books, and in my opinion, by far the best.
In order to fully appreciate the style, one needs to understand a little history of the region in order to grasp the development of the cuisine. When the British expatriated the french settlers from Nova Scotia in the 1700's, many of them found their way to Louisiana. They were peasant farmers, not aristocats, and arrived with little more than what they where wearing. As soon as they arrived, they began doing the only thing thay knew - farming.
Being simple country people, they lived off the land...what they grew, and what the land provided. Now, combine 17th century french peasant cookery with native Louisiana crops and animals and viola! Acadienne (cajun) cooking. What Emeril has done in this book is to capture the spirit and flavor(s) on the region, without the white tableclothes and imported wine lists found in New Orleans. In fact, to truly enjoy many of the dishes, try eating them outside on a wooden picnic table, while drinking a cold beer and enjoying the shade of a pecan tree.
Chef Lagasse has his distractors, but what successful person doesn't? Many of the less than favorable reviews of his material question his 'authenticity'. One of the things that the critics don't take into account is an old cajun expression which simply states that "every cook knows his own pot best". In other words, no two cajuns are going to cook anything exactly as his neighbor does. Chef Lagasse provides the basics...learn them. Then start adding your own touches. That's the way the style evolved.
Lezze lais bon temps rouler (Let the good times roll!)
Most Recent Customer Reviews
I'm an Emeril fan, so he had me at the introduction page. Great recipes.Published 2 months ago by Harold T. Swartz
Emiril Lagasse's "Louisiana Real & Rustic" is devoted to the way food is prepared in the backroads and bayous of Louisiana. Read morePublished 5 months ago by Doug Erlandson
The receipes are good tasting with a New Orleans crunch simply irresistible.Published 6 months ago by deedee
The publisher used a pale green ink for material which might be considered important. Unfortunately, this green ink is difficult to see, difficult to read. Read morePublished 19 months ago by magicdoc
My favorite chef with another really great book! Lots of great recipes!Published 19 months ago by Amazon Customer
Lot of great recipes and food came out of this cookbook.Published 19 months ago by Daniel L. Taylor
I'm convinced that if you're trashing this book, you're either just an Emeril-hater or not a fan of Cajun food. I've made many of the recipes, and maybe 1 wasn't a hit, that's it. Read morePublished on March 3, 2014 by Ruprecht