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Heavy Sauces, The Long-cooked Roux, And The Smothered Foods That Were The Heart Of Old-style New Orleans Cooking Have Been Replaced By Simple Fresh Ingredients And Easy Cooking Techniques With A Light Touch.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. 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. Emeril Lagasse And Jessie Tirsch ; Photographs By Brian Smale. Includes Index.
Categories:
- Cookbooks, Food & Wine
- U.S. Cooking
- Cajun & Creole
- U.S. Cooking
Publisher : William Morrow Cookbooks
Author : Lagasse
Language : English
Edition : First Edition
Published :1993-04-22
Number Of Pages : 368
Binding : hardcover
ISBN-10 : 0688112846
ISBN-13 : 9780688112844
Item weight : 2.4 lb
Dimensions : 1.1 in x 7.8 in x 10 in
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