Emeril's new New Orleans cooking
1st ed.
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Author
Contributions
- Tirsch, Jessie. - Contributor
Publication
1993 - Wm. Morrow, New York, New York (State)
Language
English
Word Count
88,500 words, Guess
Page Count
354 pages
Identifiers
- Internet Archiveemerilsnewneworl00laga
- ISBN-100688112846
- ISBN-139780688112844
- Goodreads113290
- Library of Congress Control Number92033497
and 3 more
- OCLC Control Number26806786
- Better World Books9780688112844
- Open LibraryOL1729175M
Classifications
- DDC641.59763
- LCCTX715.2.L68 L34 1993
- LCCTX715.2.L68L34 1993
Alternate Titles
- New New Orleans cooking.
Description
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heavy sauces, the long-cooked roux, and the smothered foods that were the heart of old-style New Orleans cooking have been replaced by simple fresh ingredients and easy cooking techniques with a light touch.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.
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