- Gebundene Ausgabe: 368 Seiten
- Verlag: William Morrow Cookbooks; Auflage: 1 (22. April 1993)
- Sprache: Englisch
- ISBN-10: 0688112846
- ISBN-13: 978-0688112844
- Größe und/oder Gewicht: 26,3 x 19,8 x 3 cm
- Durchschnittliche Kundenbewertung: 3.2 von 5 Sternen Alle Rezensionen anzeigen (18 Kundenrezensionen)
- Amazon Bestseller-Rang: Nr. 746.209 in Englische Bücher (Siehe Top 100 in Englische Bücher)
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New Orleans is all about food, and for centuries it has been dominated by two distinct styles, Cajun and Creole. For the uninitiated, Cajun food came out of the bayou and off the farms of southern Louisiana. Creole developed in the city with a healthy dose of European influence. Étoufées, crawfish bisque, gumbos, red beans and rice, shrimp rémoulade, bananas foster--the list is long, familiar, appetizing, and heavy.
According to Emeril Lagasse, this is the classic sauced, smothered, and rouxed Old New Orleans (ONO) cooking that made the city, and Emeril, famous. But even great chefs grow bored, and when Emeril opened up his own restaurant in the Big Easy he began to experiment with ONO cooking, infusing it with new cultural influences and fresh ingredients. The result, and apt title for his debut cookbook, is Emeril's New New Orleans Cooking. The food, as you might guess, is magnificent, and the cookbook is a masterpiece. Since Emeril is an immigrant to the Big Easy (from Fall River, Massachusetts), he doesn't fear messing with local tradition and overhauling the hallowed Oysters Rockefeller into Oysters in Pernod Cream with Fried Spinach. In fact, his genius lies in his willingness to experiment and a no-holds-barred approach to flavor combinations. Sautéed Scallops with Saffron Corn Sauce or Stir-Fry of Sesame Ginger Crawfish over Fried Pasta are just a few of the examples. Along with more than 200 other recipes, it is easy to see why Emeril has become the chef of the '90s, and why New New Orleans Cooking is here to stay. --Mark O. Howerton
From Library Journal
Lagasse opened Emeril's Restaurant to raves in 1990 after several years as chef at The Commander's Palace, a New Orleans institution. His food, which he refers to as New New Orleans, or NNO, is a reinterpretation of Creole cookery, strongly influenced by Oriental, Portuguese, and Southwestern cuisines. The result is gutsy, flavorful dishes, though the juxtaposition of ingredients is sometimes startling: Crawfish Egg Rolls with Sesame Drizzle, or Spinach and Goat Cheese Salad with Andouille Dressing. There are lots of appetizing recipes here. For most collections.
Copyright 1993 Reed Business Information, Inc.
Copyright 1993 Reed Business Information, Inc.
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Kundenrezensionen
Die hilfreichsten Kundenrezensionen
Format:Gebundene Ausgabe
This is NOT how people in New Orleans eat or cook. Emeril Lagasse took some extreme liberties with what he calls 'old time recipes' and changed them into things that are unrecognizable. The recipes in this book are not that good. To this day, I haven't yet figured out what all of the fuss about Emeril is. He's overrated as a cook.
Format:Gebundene Ausgabe
Emeril does not know about Louisiana cooking. He has ridden the coattails of true masters like Prudhomme and Folse. His greatest claim to fame is his irritating 'BAM!'. In this book, Emeril took a collection of recipes from a friend of his, then slapped his name on the cover. Besides, these recipes are nothing great or special. If you want true Louisiana cooking, go find a book from somebody who knows what they are talking about.
Format:Gebundene Ausgabe
I was seriously disappointed with this book. It was poorly written. A lot of the recipes were incomplete, others had glaring mistakes in the quantities. I have managed to figure some of them out on my own by playing with measurements or figuring out when to mix in an ingredient. The end results have been okay, but not worth all of this trouble. Emeril can be fun to watch, but his food seems to be suspect.
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Overrated
This is way overrated. As Mr. Peabrain below proves, there are just some people who can't tolerate any criticism of their clown-prince Emeril. Lesen Sie weiter...
Veröffentlicht am 7. April 2000 von Johnny Lemon
Damn that done near burn't mah tongue!... and ah like it.
Let me tell you. Any one trashing this book for superficiality needs to be given a quick dose o' chalk and maybe thrown from a second story window a few times. NOT REALLY! Lesen Sie weiter...
Veröffentlicht am 5. April 2000 von Joseph Peabody
One of the best cookbooks ever for entertaining
While these are not "quickie" recipes, many that we have made are unforgettable. A great collection of recipes that are perfect for dinner parties when you don't need to... Lesen Sie weiter...
Veröffentlicht am 8. Januar 2000 von Anita Burroughs
What was that?
New New Orleans Cooking? What happened to the much better Old New Orleans cooking? Better not let Mr. Lesen Sie weiter...
Veröffentlicht am 6. Januar 2000 von Brian Maloney
Big Disappointment !
I bought this book for a young chef wannabe, a Christmas present. And what to my wondering eyes did appear but a book with no food pictures. Lesen Sie weiter...
Am 25. Dezember 1999 veröffentlicht
Not as good as it could have been
I really hoped that this book would have been better. I was sadly disappointed with the results. Emeril seems to have strayed so far off into experimenting with flavors and... Lesen Sie weiter...
Am 29. November 1999 veröffentlicht
A total waste of money and ingredients
This is the most overrated trash ever compiled into a 'cookbook'. Emeril wouldn't know what to do with an honest, simple menu. Lesen Sie weiter...
Am 1. September 1999 veröffentlicht
Interesting Twists on Old New Orleans Favorites
Emeril has put together a collection of really nice dishes here. I haven't found a bad one in the bunch yet. Lesen Sie weiter...
Am 6. Juli 1999 veröffentlicht
A very Great show, I'd just love to eat in your Restaurant.
Dear Emeril My two children my common-law and I watch your tv show a lot and we really enjoy and like to watch and learn about how a good cook like you do your work. Lesen Sie weiter...
Am 21. Juni 1999 veröffentlicht
There is plenty of adventure in this cookbook!
I've had wonderful experiences at Nola and Delmonico's, two of Emeril's New Orleans restaurants, so I was quite excited about getting my hands on some of his recipes. Lesen Sie weiter...
Am 12. November 1998 veröffentlicht
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