Emeril's
Creole Christmas
Hardcover
192 pages
Published by William Morrow & Company;
Publication date:October, 1997
It's time to celebrate Christmas the Creole way: Corn
Cakes with Caviar, Sugarcane Baked Ham with Spiced Apples
and Pears, Jiffy Pop Firecracker Shrimp --these are
the dishes guaranteed to make your holiday season festive.
In addition to great appetizers, entrees, and desserts,
Emeril includes some terrific stocking stuffer ideas--everything
from his Homemade Worcestershire Sauce to a delectable
recipe for Orange Pralines that are so good you might
just decide to keep them for yourself.
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Louisiana
Real & Rustic
Hardcover
347 pages
Published by William Morrow & Company;
Publication date:September, 1996 This is a roots cookbook
through and through, and the first lesson to learn is
that in Louisiana, the roots run deep. Acadian, Creole,
north Louisiana, south Louisiana, Bayou, country, city--each
figures into the mix, and Emeril explores them all.
He shows you gumbos that can be made with a French roux,
African okra, or a file from the indigenous Indians.
There are famous Meat Pies from Natchitoches, Louisiana;
Creole dishes like Catfish Pecan Meuniere; and classic
etouffees, jambalayas, and fricassees--the one-pot meals
that are the heart of Acadian (a.k.a. Cajun) cooking.
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Emeril's New
New Orleans Cooking
Hardcover
365 pages
Published by William Morrow & Co.
Publication date: April 1, 1993
What's hot and happening in food? Just ask Emeril Lagasse,
the fantastic, award-winning chef who makes New Orleans
cuisine newer and more exciting than ever before. A
healthy respect for the flavors of classic Creole combines
with Emeril's New England-Portuguese culinary heritage
in 200 irresistible delights. Over 100 duotone photos.
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