Louisiana Real and Rustic
Emeril’s – click on the image below for more information.
Emeril’s
It’s the essence of great eating with Emeril Lagasse in Louisiana Real & Rustic. Join the award-winning chef, television personality, and restaurateur on a tour down the back roads and bayous of Louisiana for some of the greatest home cooking in America. With his authentic Louisiana recipes, Emeril takes the reader on a tour of the state, from country cabins in Cajun country to the refined town houses of Creole aristocracy, bringing to life the colorful history that has made Louisiana a true
Louisiana Real and Rustic
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“Emeril’s” New Orleans Barbeque Shrimp
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When you’re a busy single Mom, you don’t always have the time to spend in the kitchen whipping up a gourmet dinner. But before you rush off to that Fast Food Drive Through, check out Emeril’s version of fast food. Today we’ll meet Allisa, the mother of a growing 6 year old. She needs good fast and healthy. We’ll give her great nutritional information and recipes like a toaster oven Whole Wheat Ciabatta Pizza with turkey sausage and mushrooms. A quick Chicken And Pesto Pasta and a protein packed Garden Pita Pocket With Egg Salad. And you’re sure to love Emeril’s Shrimp Quesadillas.
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Emeril Lagasse Offers Signature Cuisine Nationwide
Emeril Lagasse, a household name that radiates mouth-watering thoughts of cuisine, did not achieve his level of fame overnight; instead, he worked at honing his craft ever since he was an adolescent boy working in a Portuguese bakery. Try walking into a bookstore without seeing one the many easy recipes cookbooks that the Emeril Live host has penned or roaming a grocery store aisle without seeing any of his famously branded “Emeril’s” food products.
The food network star and his creative team have every region in the United States covered for anyone wanting to visit one of his many popular restaurants. From New Orleans, LA to Bethlehem, PA and Miami, FL to Las Vegas, NV, Emeril Lagasse has a presence that cannot be overlooked.
Beginning his restaurant career in the Warehouse District of New Orleans, Lagasse’s Big Easy mainstay is now celebrating its 20th year! Following the success of his first business venture, NOLA restaurant opened its doors in Nawlins’ French Quarter just two years later. Last came Emeril’s Delmonico, which took hold in the historic Garden District and features artisanal cheeses, charcuterie, and plate portions that could feed three! Diners at any of the Emeril Lagasse Big Easy restaurants will have an unsurpassed food and wine experience with his famous “New New Orleans” and Creole cuisine. Crawfish tails, gumbo, and barbecue shrimp are just a couple of the local favorites featured that are staples in any New Orleans restaurant!
Enjoying the success from his New Orleans eateries, Emeril Lagasse set his sights on the flashing lights of Sin City and has opened five popular haunts. The first was the restaurant opened at the MGM Grand Hotel and Casino, Emeril’s. His New Orleans Fish House quickly followed in addition to Table 10, which dons a unique style compared to his other locales. Featured on the eclectic menu is everything from the usual foodie cuisine to comfort food items such as rotisserie chicken and baby back ribs!
For the more laid back and devoted sports fan, Emeril created Lagasse’s Stadium, the ideal setting for catching a game with friends on a huge screens and throwing back a couple of pints with potato skins and burgers as well as other plates. On the complete opposite side of the spectrum, Emeril Lagasse owns one of the premier steakhouses in Vegas, Delmonico Steakhouse, a fine dining eatery offering grilled Filet Mignon Medallions, roasted rack of lamb, and many other entrees all infused with Lagasse’s signature Creole-inspired dishes.
Heading to Florida’s amusement parks? No problem! The world-renowned chef, Emeril Lagasse, also has two locations in Orlando, and a third in fashionable Miami Beach. Orlando’s Tchoup Chop [pronounced chop-chop] focuses more on Asian-influenced dishes such as sushi, bento boxes, mahi mahi, and the finger-licking sake braised beef short ribs. However, not to stray too far from his Louisiana roots, Chef Emeril Lagasse added a second restaurant in Orlando to his ever-growing list, Emeril’s Orlando, which offers patrons his characteristic Nawlins cuisine! This same style is also on par with Emeril’s Miami Beach for those heading farther south!
Emeril Lagasse puts forward global cuisine and Creole-inspired dishes are widely available at one of the chef’s many United States restaurants and eateries. In the food world, there are few culinary giants whose names are as commonplace as Emeril’s name is, and it looks as though this chef is here to stay! As Emeril would so eloquently put it, “BAM”!
Four Stars … only because I haven’t tried ALL the recipes,
Before getting this book, I was a big fan of Honeybaked Hams .. toss it in the oven to warm it up, and be done with it. BUT .. the recipe for Baked Ham with Spicy Sugar Glaze on page 191 of this book is FANTASTIC. Well worth the work to make it happen. I also recommend Emeril’s pecan pie, (using his pecan crust from foodtv.com). And be sure to try the Skillet Corn Bread, Southern Greens, and Chicken Smothered in Onions! Yeah, Baby! Good Stuff!
Like Emeril says .. it’s NOT rocket science here… if you don’t like Catfish .. use some other fish of similar consistency. If you don’t like Quail, I don’t know, try chicken. No big deal.
Whether you like his TV show or not … regardless of what you might think of Emeril (right … as if you know him) .. the recipes really are good. Have fun in the kitchen, if you know what you like to begin with, you can make anything in this book, (or any other cookbook), work for you.
Lastly, if you’re on a diet … fuhgeddaboutit!
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|Like Grandmere made…..,
I had to laugh when I read some of the reviews for this book. People in Wisconsin saying that the food isn’t authentic Cajun, a vegetarian Jew lambasting the cuisine of my culture for being “insensitive.” Emeril sure can stir folks up.
Listen, cher, my family has lived in Louisiana since before there was a Louisiana. Part Creole, part “river-road”, part Cajun, I’ve eaten it all. Most cooks down here don’t cook from a recipe–they cook the way their mamas taught them and use whatever they have handy at the time. The food in this cookbook isn’t New Orleans cuisine, by and large…..it’s exactly what the title says–rustic country food that’s about as close to the taste of the bayou as you can get.
A couple of these recipes are bad, I’ll admit. The rice dressing recipe is a dud, and I don’t know where he got the idea that we “cedar plank” anything in South Louisiana. But for the most part, the recipes look like they way I was taught to cook by my grandmere, MiMi. When I get sick of fusion food, low-fat, fast food, no-carb, wasabi crusted everything topped with a port wine reduction, I get out those old cast-iron pots and get busy.
This is by far the least “Emerilized” of any of his books, and in my opinion, by far the best.
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