Louisiana Real and Rustic

( 3 )

Overview

"Nowhere else have I found the passion for flavor that encompasses the lives of Louisianians, day in and day out," writes Emeril Lagasse. In Louisiana Real & Rustic, the prize winning New Orleans chef, cookbook author, and television cooking personality presents the great dishes of his adopted state in 150 down-home recipes—authentic versions of some of Americas favorite regional dishes, gathered from generations of Louisiana cooks. Fricassees, itouffies and grillades, meat pies and oyster fries, red beans ...

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Overview

"Nowhere else have I found the passion for flavor that encompasses the lives of Louisianians, day in and day out," writes Emeril Lagasse. In Louisiana Real & Rustic, the prize winning New Orleans chef, cookbook author, and television cooking personality presents the great dishes of his adopted state in 150 down-home recipes—authentic versions of some of Americas favorite regional dishes, gathered from generations of Louisiana cooks. Fricassees, itouffies and grillades, meat pies and oyster fries, red beans and rice, and jambalayas and gumbos in endless, mouthwatering variety—each recipe is spiced with the unabashed joy of cooking and eating that makes every Louisiana meal a feast.

On a delicious tour of back roads and bayous, from country cabins in Acadia to the refined town houses of Creole aristocracy, Emeril, accompanied by co-author Marcelle Bienvenu, finds that Louisiana is more than a geographical state—it's a culinary state of grace.

Louisiana's colorful history has made it an extraordinary culinary crossroads, where the cooking customs of France, Spain, Africa, and the Caribbean meld into a unique New World Cuisine. In charming tales and tempting recipes, Emeril traces the roots of Creole and Acadian (or "Cajun") dishes, and honors the pioneer cooks who blended traditional tastes and techniques with the region's native ingredients. He shows how gumbos can use French roux, African okra, or fili from the indigenous Indians and he features Chicken and Oyster, Duck and Wild Mushroom, Shrimp and Okra, and Rabbit, or even collards, kale, mustard, and turnips. Emeril's explorations reveal that the spirit of culinary improvisation still thrives today.

"Nowhere else have I found the passion for flavor that encompasses the lives of Louisianians, day in and day out," writes Emeril Lagasse. In Louisiana Real & Rustic, the prize winning New Orleans chef, cookbook author, and television cooking personality presents the great dishes of his adopted state in 150 down-home recipes—authentic versions of some of Americas favorite regional dishes, gathered from generations of Louisiana cooks. Fricassees, itouffies and grillades, meat pies and oyster fries, red beans and rice, and jambalayas and gumbos in endless, mouthwatering variety—each recipe is spiced with the unabashed joy of cooking and eating that makes every Louisiana meal a feast.

On a delicious tour of back roads and bayous, from country cabins in Acadia to the refined town houses of Creole aristocracy, Emeril, accompanied by co-author Marcelle Bienvenu, finds that Louisiana is more than a geographical state—it's a culinary state of grace.

Louisiana's colorful history has made it an extraordinary culinary crossroads, where the cooking customs of France, Spain, Africa, and the Caribbean meld into a unique New World Cuisine. In charming tales and tempting recipes, Emeril traces the roots of Creole and Acadian (or "Cajun") dishes, and honors the pioneer cooks who blended traditional tastes and techniques with the region's native ingredients. He shows how gumbos can use French roux, African okra, or fili from the indigenous Indians and he features Chicken and Oyster, Duck and Wild Mushroom, Shrimp and Okra, and Rabbit, or even collards, kale, mustard, and turnips. Emeril's explorations reveal that the spirit of culinary improvisation still thrives today.

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Editorial Reviews

From Barnes & Noble
In this exuberant and entertaining book -- his second bestseller -- Emeril takes the reader on a journey to the heart of Cajun cuisine. Louisiana Real and Rustic is packed with recipes both traditional and contemporary, from Crawfish Bisque to Chicken-Andouille Hash, from Shrimp and Ham Jambalaya to Praline Cream Pie.
Publishers Weekly - Publisher's Weekly
Even before his hit show on the TV Food Network and his New Orleans facsimile in Las Vegas Emeril's New Orleans Fish House, the chef/owner of Emeril's and NOLA's in the Big Easy was a personality. His warm enthusiasm is present in the pages of his latest friendly, punchy book. Quickly covering some standard Louisiana ingredients like roux and Emeril's Worcestershire Sauce, he then moves on to classics like Crawfish Bisque complete with stuffed crawfish heads and Chicken and Dumplings. Notes to the recipes explain the origins of foodsuch as the native American roots of Natchitoches Meat Piesand are exuberantly spiked with comments like, "Mon cher, c'est bon, oui." Not for the fat-phobic are such dishes as Praline Cream Pie a stick of butter in the graham-cracker crust, five egg yolks in the filling, a cup of heavy cream in the topping and crumbled pralines in all three layers and the Peacemaker sandwich a baguette split down the middle, slathered with butter and filled with fried oysters and tartar sauce. But this is authentic fare, delivered with irresistible conviction. Sept.
Library Journal
Lagasse is the chef/owner of two well-known restaurants in New Orleans, Emeril's and Nola's (as well as another Emeril's in Las Vegas) and the host of a very popular show on the TV Food Network. His first cookbook, Emeril's New New Orleans Cooking (LJ 3/15/93), showcased the innovative food he was serving at his restaurants, a sort of "fusion Creole cooking." This time he explores Louisiana's Cajun and Creole classics and other favorites: Crawfish Bisque, Chicken-Andouille Hash, Praline Cream Pie. Coauthor Bienvenu is a Louisiana native, and some of the recipes for homey dishes come from her extended family. For most collections.
Mark Knoblauch
The national appetite for New Orleans cooking continues to expand. Cable television personality Lagasse's latest offering teams him with Marcelle Bienvenu to explore the origins of contemporary Louisiana Creole cuisine in its predecessor, Cajun cooking. What results is a sort of southern Louisiana church-group cookbook filtered through Lagasse's haute cuisine training. The recipes determinedly focus on simple country cooking, but they assume that the ingredients readily at hand are those of the bayous. Reproducing these recipes in remoter parts of the nation may not be so simple. Lagasse's exposure as a television personality is sure to create plenty of demand for his newest volume.
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Product Details

  • ISBN-13: 9780688127213
  • Publisher: HarperCollins Publishers
  • Publication date: 9/28/1996
  • Edition number: 1
  • Pages: 368
  • Sales rank: 410,655
  • Product dimensions: 7.20 (w) x 9.30 (h) x 1.20 (d)

Meet the Author

Emeril Lagasse is a chef, restaurateur, and the author of eighteen bestselling cookbooks, including the recent Emeril's Kicked-Up Sandwiches and Sizzling Skillets and Other One Pot Wonders. He is the proprietor of thirteen award-winning restaurants across the country and is the host of The Originals with Emeril and Emeril's Florida, both airing on the Cooking Channel. He has been the food correspondent for ABC's Good Morning America for fourteen years. In 2002, Emeril established the Emeril Lagasse Foundation to support children's educational programs that inspire and mentor young people through the culinary arts and promote nutrition and healthy eating.

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.
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    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:

Read an Excerpt

Rustic Rub

2 cups

The secret to Louisiana cuisine is in the seasonings we use. They are the heart and soul of our cuisine. We always judge someone's ability to cook by what his or her food tastes like, not what it looks like. Every Louisiana kitchen, be it Mama's or the local butcher shop's, is stocked with a personal spice blend. Many of the recipes in this book include some of this spice mix. The recipe can be doubled or tripled. This seasoning mix is similar to the one in my first book. I like this version for a real and rustic taste.

8 tablespoons paprika
3 tablespoons cayenne
5 tablespoons freshly ground black pepper
6 tablespoons garlic powder
3 tablespoons onion powder
6 tablespoons salt
2 1/2 tablespoons dried oregano
2 1/2 tablespoons dried thyme

1. Combine all the ingredients in a mixing bowl. Blend well.

2. Can be stored in an airtight container in your spice cabinet for up to 3 months.


Ducks with Fig Glaze

8 servings

The sweetness of preserved figs and the richness of duck make this a special Sunday dinner, it's ideal for a holiday dinner, too.

Fig Glaze

1 cup Fig Preserves
1/2 cup Water
3 tablespoons Steen's 100% Pure Cane Syrup
1 teaspoon salt
1/4 teaspoon cayenne
1/4 teaspoon freshly ground black pepper
1 tablespoon Dijon-style mustard
2 tablespoons plus 1 teaspoon fresh lemon juice

1. Combine all of the ingredients in a food processor and process until coarsely pureed. Set aside.

2. Preheat the oven to 450 F.

Ducks

2 domestic ducklings (about 5 pounds each)
2 tablespoonsRustic Rub
4 Granny Smith apples, cored and quartered
6 ribs celery, cut into 2-inch pieces
8 garlic cloves
2 teaspoons salt
1/2 teaspoon freshly ground black pepper

3. Line a roasting pan with aluminum foil.

4. Season the ducks with the rub. Toss the apples, celery, and garlic with the salt and pepper in a mixing bowl to coat evenly. Stuff the cavities of the ducks with the apple mixture. Place the ducks on a rack in the roasting pan and roast for 45 minutes. Remove from the oven.

5. Using a pastry brush, coat the ducks evenly with the fig glaze. Reduce the heat to 350'F. and roast for about 45 minutes, or until the drumsticks are easy to move. Remove from oven; let rest IS minutes.

6. To serve, cut the duck into quarters.

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Interviews & Essays

Q:  Which cities other than New Orleans do you consider to be the best food towns in America?

A:  There are a lot of great food towns in America. In the last 10-15 years, with the addition of farmers and farm cooperatives, market places have become more consistent with quality products. But some of my favorite food cities are New York, San Francisco, Miami, and Chicago.

Q:  What types of books do you enjoy reading in your spare time?

A:  Adventure, fiction, and educational books that apply to business.

Q:  What's the most bizarre dish you were requested to make? Did you make it?

A:  I haven't really experienced any bizarre requests, but I'm not sure what you consider bizarre. I think of rattlesnake sausage as bizarre, but then maybe someone may consider what I cook as bizarre. If it doesn't make sense, I'm not going to prepare it.

Q:  Who do you think is the most important historical figure of the 20th century and why?

A:  In my world, Julia Child is the most important figure. She is a legend because she began classic cuisine in America with her cooking and cooking shows.

Q:  What does your typical breakfast consist of?

A:  Coffee, coffee, and coffee.

Q:  Do you look forward more to Jazz Fest or Mardi Gras?

A:  They are both great but are completely different venues.

Q:  What do you personally consider the most important day of the year?

A:  Christmas.

Q:  What is your favorite movie, and have you recently seen anything that you would strongly recommend?

A:  "Walking Tall Part 1." And I hear "Walking Tall Part 2" is looking good. Also, I hear there's a new movie called "Star Wars."

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Customer Reviews

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Sort by: Showing all of 4 Customer Reviews
  • Anonymous

    Posted December 11, 2002

    The Heart of Louisana!!

    This is a great cookbook. The heart of Louisana is the food. Some of the best recipes in the world. Red beans & rice, gumbo and pecan pie are some of my favorites!! After all I'm from the bayou country!

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted August 20, 2000

    We're Happy, Happy, Happy!!!

    I have made quite a few recipes out of this book, and they never fail to elicite a 'Wow!' from anyone sitting at the table. My family especially loved the shrimp etouffee. All of these recipes make me want to go to a culinary class. We may go out fat, but we'll be happy. ;-)

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted January 31, 2000

    Fun in the kitchen with great results.

    Loved this book. Oyster and Spinach Soup was one of my favorites. The Rustic Rub is great in making blacken foods. This is a down to earth cookbook that you will love to experiment with.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted February 20, 2010

    No text was provided for this review.

Sort by: Showing all of 4 Customer Reviews

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