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Emeril's New New Orleans Cooking
 
 
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Emeril's New New Orleans Cooking (Hardcover)

~ (Author), Jessie Tirsch (Author)
3.7 out of 5 stars  See all reviews (32 customer reviews)

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Emeril's New New Orleans Cooking + Louisiana Real and Rustic + From Emeril's Kitchens: Favorite Recipes from Emeril's Restaurants
Price For All Three: $61.14

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  • From Emeril's Kitchens: Favorite Recipes from Emeril's Restaurants by Emeril Lagasse

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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.

Product Details

  • Hardcover: 368 pages
  • Publisher: William Morrow Cookbooks; 1 edition (April 22, 1993)
  • Language: English
  • ISBN-10: 0688112846
  • ISBN-13: 978-0688112844
  • Product Dimensions: 10.3 x 7.8 x 1.2 inches
  • Shipping Weight: 2.3 pounds (View shipping rates and policies)
  • Average Customer Review: 3.7 out of 5 stars  See all reviews (32 customer reviews)
  • Amazon.com Sales Rank: #217,179 in Books (See Bestsellers in Books)

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    #47 in  Books > Cooking, Food & Wine > Regional & International > U.S. Regional > Cajun & Creole

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Emeril Lagasse
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Customer Reviews

32 Reviews
5 star:
 (15)
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 (6)
3 star:
 (3)
2 star:
 (1)
1 star:
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Average Customer Review
3.7 out of 5 stars (32 customer reviews)
 
 
 
 
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13 of 13 people found the following review helpful:
5.0 out of 5 stars Fine New Orleans cooking worth the effort, May 19, 1996
By A Customer
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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11 of 11 people found the following review helpful:
1.0 out of 5 stars Thought I found treasure...ended up trash, August 22, 2004
By J. C. (mandeville, la) - See all my reviews
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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11 of 11 people found the following review helpful:
4.0 out of 5 stars His first and his best thus far, October 25, 2001
By Todd Post (Arlington, VA USA) - See all my reviews
(REAL NAME)      
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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Most Recent Customer Reviews

4.0 out of 5 stars Not for beginner Cajun cooks
I have been cooking Louisiana food for a while, so this cookbook is great for me. All the recipes I cooked turned out great! Read more
Published 20 months ago by L. Liu

3.0 out of 5 stars Not an Emeril fan

Thanks to the person who mentioned Chef Prodhomme's book as being the best basic Louisiana cookbook. Read more
Published on July 30, 2007 by H. Tuck

4.0 out of 5 stars Something New to add to your dinner menu
This is a great cookbook that I use all the time. Emeril's "Big Easy Seafood Okra Gumbo" recipe is great! Read more
Published on August 3, 2006 by L. Liu

5.0 out of 5 stars The Best of the Best!
Emeril's New New Orleans cookbook is the best of his long list of cookbooks. Each recipe boasts bold flavors and New Orleans' style, while reassuring us that "this aint rocket... Read more
Published on September 7, 2005 by Ruhama

4.0 out of 5 stars Great so far
This is a fun book. So far, I've made and loved the Goat Cheese Quesadillas with homemade pico di gallo and guacamole. It was fantastic! Read more
Published on October 2, 2002 by Cheryl Heinla

4.0 out of 5 stars Overall a great cajun style cook book...
Emeril was big when this book hit the shelves, but nothing like he is today. This book has a handful of some of my all time favorite recipes. Read more
Published on October 29, 2001 by Chris Cortes

5.0 out of 5 stars An Awesome Cookbook
People either love Emeril or hate him. I not only love him, but I love his recipes. Great food from a great chef. Read more
Published on September 4, 2001 by dmkc

5.0 out of 5 stars Great Book from a Great Personality.
Emeril's books are sometimes criticized for the immense popularity of the writer. But this one does not deserve such an attack. Read more
Published on July 12, 2001 by KC Reviews

5.0 out of 5 stars Helped me more than any other book for cooking cajun
When I first discovered Emeril on TV I became more interested in cooking Cajun. I wanted to try his Essence, Sausage, the way he made chicken broth, etc.... Read more
Published on June 22, 2001 by Jada Caniford

5.0 out of 5 stars New New Orleans Cuisine
I really liked this book. It captures the fun and flavor of New Orleans cuisine without rehashing old recipes. There are new recipes in here that are fun to make. Read more
Published on June 10, 2001 by E. Gonzales

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