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. 75,000 first printing. National ad/promo. Tour.

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heavy sauces, the long-cooked roux, and the smothered foods that were the heart of old-style New Orleans cooking have been replaced by simple fresh ingredients and easy cooking techniques with a light touch.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

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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