Emeril's new New Orleans cooking
1993
Book
In his first cookbook, 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heavy sauces, the long-cooked roux, and the smothered foods that were the heart of old-style New Orleans cooking have been replaced by simple fresh ingredients and easy cooking techniques with a light touch.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 offers not only hundreds 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.--From publisher description.
Item Details
ISBN: 9780688112844
Edition: First edition.
Description: xiii, 354 pages : illustrations ; 27 cm
Other Title: New New Orleans cooking
Notes: Includes index.
Contents:
- Introduction
- Emeril's pantry: basic recipes and basic techniques
- New new beginnings: appetizers and tantalizers
- Pot food: soups and stews
- The new Italian renaissance: pasta and risotto
- Greens and other colors: salads and dressings
- Midday Sunday: the brunch bunch
- By the Bayou: new new seafood
- Fowl play: chicken, duck, and quail --The new meat menu: beef, veal, and lamb
- Pig heaven: pork
- Choosing sides: vegetables, legumes, potatoes, and relishes
- Your daily bread: breads, breadsticks, biscuits, and muffins
- Sweet revolution: desserts
- Index.
LCCN: 92033497
Control Number: 2815780
Publisher: New York : William Morrow, [1993].Subjects:
Other Authors: