Emeril's New New Orleans

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Overview

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heavy sauces, the long-cooked roux, and the smothered foods that were the heart of old-style New Orleans cooking have been replaced by simple fresh ingredients and easy cooking techniques with a light touch.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 serves up a masterpiece in his first cookbook, Emeril's New New Orleans Cooking.

Emeril offers not only hundred of easy-to-prepare recipes, but plenty of professional tips, shortcuts, and useful information about stocking your own New ...

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More About This Book

Overview

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heavy sauces, the long-cooked roux, and the smothered foods that were the heart of old-style New Orleans cooking have been replaced by simple fresh ingredients and easy cooking techniques with a light touch.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 serves up a masterpiece in his first cookbook, Emeril's New New Orleans Cooking.

Emeril offers not only hundred 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.

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.

Editorial Reviews

From Barnes & Noble
Emeril has wowed the culinary world with his innovative take on New Orleans cuisine, first at the legendary Commander's Palace and then at his own restaurants, Emeril's and NOLA. In Emeril's New New Orleans Cooking, his first cookbook, Emeril shares his sophisticated fare and adapts it for the home cook. Classic Creole and Cajun flavors combine with influences from Emeril's New England-Portuguese heritage, the Far East, and the American Southwest in these bold and flavorful recipes.
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.
More Reviews (1) Fewer Reviews
From The Critics
One of the instant clues to nouvelle-inspired cookbooks is the length of recipe names--two lines, at least, including a lot of "withs" and "ands." Award-winning restaurateur Lagasse's first culinary offering is certainly no exception, as he blends with skill the cuisines of Portugal, the Far East, New Mexico, and Cajun-Creole areas of the U.S. There's a great reliance on hotstuffs, with liberal sprinklings of cilantro and piri piri sauce, as there is on the foundations of "Nawlins" chefery, using such ingredients as crawfish, andouille, and tasso, among others. Some of the "I gotta try" dishes include cilantro shrimp, kale and andouille soup, smoked salmon cheesecake, pine-nut crusted chicken, pork and eggplant cutlets, and white chocolate banana sesame loaf. His claim to a "new" Big Easy cooking style may not be ageless, but his innovations will be influential. For the more experienced home chef and for the library with big demand for cookbooks.

Product Details

  • ISBN-13: 9780688112844
  • Publisher: HarperCollins Publishers
  • Publication date: 4/28/1993
  • Pages: 368
  • Sales rank: 232,378
  • Product dimensions: 7.20 (w) x 10.10 (h) x 1.20 (d)

Meet the Author

Emeril Lagasse
Emeril Lagasse
Emeril Lagasse burst onto the cooking scene in 1993 with his mega-popular cooking show, Emeril Live, soon followed by the second and even more popular series, Essence of Emeril. A signature "Bam!" later, he released a series of bestselling cookbooks that reveal his tastiest techniques to wannabe chefs.

Biography

Chef Emeril Lagasse received his first culinary experience from his mother, Hilda, when he was a boy growing up in the small town of Fall River, Massachusetts. As a teenager, he worked at a Portuguese bakery where he mastered the art of bread and pastry baking. Upon high school graduation, Lagasse was offered a full scholarship to the New England Conservatory of Music, but decided to pursue a career as a professional chef. He earned his Doctorate degree through the culinary program at Johnson and Wales University. Lagasse then traveled to Paris and Lyon where he polished his skills and learned the art of classic French cuisine. Returning to the United States, Lagasse practiced his art in fine restaurants in New York, Boston and Philadelphia before heading south to the Big Easy. Lured to New Orleans by Dick and Ella Brennan, Lagasse established his star at their legendary restaurant, Commander's Palace, where he was executive chef for seven and a half years.

Lagasse is now the chef-proprietor of seven restaurants including three in New Orleans, two in Las Vegas, and two in Orlando. In 1990, Chef Emeril opened Emeril's Restaurant in the chic Warehouse District in downtown New Orleans. Two years later, he opened Nola Restaurant in the French Quarter. In 1995, Emeril brought his "New New Orleans" cooking to Las Vegas and opened Emeril's New Orleans Fish House, located in the monumental MGM Grand Hotel. In 1998, Lagasse opened Emeril's Delmonico Restaurant and Bar in New Orleans' historic Garden District. He opened two restaurants in 1999 -- in February, he headed down to Florida to open Emeril's Restaurant Orlando at Universal Studios City Walk and in May, he opened Delmonico Steakhouse is in the Venetian Resort/Hotel/Casino. In January 2003, he opened Emeril's Tchoup Chop (pronounced chop-chop) at Universal Orlando's Royal Pacific Resort. Emeril's Restaurant Atlanta is slated to open in summer 2003.

The recognition and awards he has garnered have made him known to food-loving Americans everywhere. His restaurants consistently win critical praise and top ratings. Emeril's Restaurant was dubbed "Restaurant of the Year" by John Mariani in Esquire magazine in 1990 and received the coveted Wine Spectator "Grand Award" in 1991. Also in 1991, Lagasse was named "Best Southeast Regional Chef" by the James Beard Foundation. Most recently, Emeril's Restaurant earned the prestigious Ivy Award. Nola has achieved the status of "Best New Restaurant" by Esquire magazine in 1993 and has been recognized nationally by Travel & Leisure, Traveler and Southern Living magazines. His third restaurant, Emeril's New Orleans Fish House was named "Best Restaurant in Las Vegas" by Zagats. In 2002, Delmonico Steakhouse was named "Best Steakhouse" by Las Vegas Life magazine. Lagasse himself has also received accolades and awards for his culinary expertise. In 1991, Lagasse was named "Best Southeast Regional Chef" by the James Beard Foundation. In 1998 he was chosen as "Chef of the Year" by GQ magazine. In 1999, he was named one of People magazine's "25 Most Intriguing People of the Year."

Chef Emeril Lagasse is a national TV personality. Lagasse joined the Food Network in 1993 and celebrated his 1000th show with the network in 2001. He is the host of both The Essence of Emeril and Emeril Live, which reaches over 75 million homes daily. The former has been nominated for two Emmy Awards in 2001, 2002 and 2003, and was voted by Time magazine as one of the "Top 10 TV Shows" during 1996. The latter has won a Cable Ace Award for "Best Informational Series." Chef Emeril is also the food correspondent for Good Morning America and appears every Friday morning.

Lagasse is also a bestselling author. In 1993 he published the bestselling cookbook Emeril's New New Orleans Cooking which introduced his creative approach to Creole cuisine. Six other books have followed including Louisiana Real and Rustic, Emeril's Creole Christmas, Emeril's TV Dinners, Every Day's A Party, Prime Time Emeril and the kids' cookbook, Emeril, There's A Chef in My Soup! In 2000, Lagasse's book sales exceeded two million.

In September 2002, Emeril established the Emeril Lagasse Foundation to support and encourage programs creating developmental and educational opportunities for children.

Author biography courtesy of the author's official web site.

Good To Know

Emeril's self-titled NBC sitcom launched in fall 2001 but garnered poor ratings and was canceled shortly thereafter.
    1. Hometown:
      New Orleans, Louisiana
    1. Date of Birth:
      October 15, 1959
    2. Place of Birth:
      Fall River, Massachusetts
    1. Education:
      Culinary degree, Johnson & Wales University
    2. Website:
      http://www.emerils.com

Read an Excerpt

Crawfish Egg Rolls with Hot Sesame Drizzle

Makes 8 first-course servings

Chinese food in New Orleans? Absolutely. Light and crispy on the outside, moist and spicy on the inside, these egg rolls are a snap to make, using egg roll skins available in supermarkets. The twist is the Creole-seasoned crawfish, but if you like, you can substitute either lobster meat or shrimp.

1 cup Hot Sesame Drizzle (recipe follows)
2 teaspoons olive oil
1/2 cup finely diced onions
1/2 cup finely diced celery
1 cup, finely shredded napa or white cabbage
2 teaspoons minced garlic
1/2 cup finely grated carrots
1/2 pound (1 cup) peeled crawfish tails
2 tablespoons sesame oil
2 teaspoons untoasted sesame seeds
1 teaspoon salt 6 turns freshly ground black pepper
1 teaspoon Emeril's Creole Seasoning
4 large eggs, lightly beaten in 2 separate bowls (2 eggs per bowl)
8 egg roll skins
6 cups vegetable oil
1/4 cup dry mustard, combined with 1/4 cup water

1. Prepare the Hot Sesame Drizzle, and set aside.

2. Heat the olive oil in a medium skillet over high heat. When the oil is hot, add the onions, celery, and cabbage and saute for 2 minutes. Add the garlic and carrots and saute, stirring and shaking the skillet, for 1 minute. Add the crawfish tails and saute, shaking the skillet, for 1 minute. Remove from the heat and pour the mixture into a bowl.

3. To the crawfish mixture, add the sesame oil, sesame seeds, salt, pepper, Creole Seasoning, and 2 of the eggs.

4. Lay the egg roll skins on a flat surface and brush them with some of the remaining egg. Place one-eighth of the fillingon one end of each skin, leaving a 1/4-inch border at the top and sides, and roll up, tucking in the ends after the first roll.

5. Heat the vegetable oil in a large saucepan or wok over high heat. When the oil is very hot, about 375°F, fry the egg rolls until they're crisp and golden brown, for about 2 minutes. Drain thoroughly on paper towels.

6. While the egg rolls are frying, reheat the Hot Sesame Drizzle over low heat, stirring once or twice.

7. To serve, paint each of 8 dishes with a zigzag of mustard. Sprinkle 2 tablespoons of the Hot Sesame Drizzle over the mustard, and top with an egg roll.

Hot Sesame Drizzle

Makes 1 cup

2 tablespoons sesame seeds
1 teaspoon salt
1 cup Basic Chicken Stock
1/4 cup sesame oil
1/4 cup honey
1 tablespoon plus 1 teaspoon soy sauce
8 turns freshly ground black pepper

1. Toast the sesame seeds in a small saucepan over high heat, shaking often to prevent burning, for about 1 1/2 minutes. Add the salt, stock, oil, honey, and soy sauce and whisk over high heat until the mixture comes to a full boil.

2. Turn the heat down to a medium, add the black pepper, and cook, whisking, for 3 minutes. Remove from the heat. Serve immediately or store, refrigerated, in an airtight container for 1 day. Reheat over lowest heat.

Emeril's New New Orleans Cooking. Copyright © by Emeril Lagasse. Reprinted by permission of HarperCollins Publishers, Inc. All rights reserved. Available now wherever books are sold.
Customer Reviews
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  • Anonymous

    Posted September 26, 2000

    I loved his cook Book!

    I not only love his shows and his cooking, but his cook book is very good and loved to cook alot of the recipes in it!

    2 out of 2 people found this review helpful.

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  • Anonymous

    Posted December 17, 1999

    Just try the barbque shrimp and biscuits....

    ...and you will agree the man is a genious! In response to the review about ten ingredients being too many....if that is too difficult for you stick to the Hambuger Helper!!

    2 out of 2 people found this review helpful.

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  • Anonymous

    Posted December 8, 2000

    Not good!!

    This book is like reading the yellow pages. Sure it starts out fun, but then all you end up doing is looking at the tattoos.

    0 out of 1 people found this review helpful.

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