Emeril's New New Orleans Cooking

Emeril's New New Orleans Cooking

Book - 1993
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Baker & Taylor
The renowned chef-proprietor of Emeril's Restaurant in New Orleans offers readers more than two hundred recipes for everything from Creole Callaloo to New Orleans Goat Cheese Cheesecake

HARPERCOLL

Emeril Lagasse fuses the rich traditions of Creole cookery with the best of America's regional cuisines and adds a vibrant new palette of tastes, ingredients, and styles. The heavy sauces, the long-cooked roux, and the smothered foods that were the heart of old-style New Orleans cooking have been replaced by simple fresh ingredients and easy cooking techniques with a light touch. Emeril serves up a masterpiece in his first cookbook,Emeril's New New Orleans Cooking.

Emeril offers not only hundred of easy-to-prepare recipes, but plenty of professional tips, shortcuts, and useful information about stocking your own New Orleans pantry and making your own seasonings.



Baker
& Taylor

The renowned chef-proprietor of Emeril's Restaurant in New Orleans offers readers more than two hundred recipes for everything from Creole Callaloo to New Orleans Goat Cheese Cheesecake. 75,000 first printing. National ad/promo. Tour.

Publisher: New York : Wm. Morrow, 1993
ISBN: 9780688112844
0688112846
Branch Call Number: 641.5976 LAGAS
Additional Contributors: Tirsch, Jessie
Notes: Includes index

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