Louisiana Real and Rustic (Hardcover)

Author: Lagasse, Emeril

Customer Reviews   Write a Review

Be the first to review this item and earn 25 Rakuten Super Points™

Product Overview

Lagasse introduces readers to the Creole tradition with an American twist. This guide includes 175 recipes that reflect the heart of Louisiana cooking and ingredients that reflect its soul. Includes 58 photos.

Specifications

Publisher Harpercollins
Mfg Part# 9780688127213
SKU 30124720
Format Hardcover
ISBN10 0688127215
Release Date 9/1/1996
Physical
Dimensions (in Inches) 10H x 7.5L x 1.25T
From the Publisher
Annotation TV food show host and New Orleans restaurateur Emeril Lagasse shares his recipes for Louisiana classics including Crawfish Bisque, Chicken and Dumplings, Natchitoches Meat Pies, Praline Cream Pie, and the Peacemaker Sandwich (fried oysters in a baguette).
Editors Note Chef Emeril Lagasse, named "Best Southeast Regional Chef" in 1991 by the James Beard Foundation, introduces readers to the Creole tradition with an American twist. It includes 175 recipes that reflect the heart of Louisiana cooking and ingredients that reflect its soul. Includes 58 photos.
Editors Note 2 "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.
Product Attributes
Book Format Hardcover
Number of Pages 0368
Publisher William Morrow & Company

More Buying Options

Seller Infomation Price & Shipping  
BookCloseouts $13.11 + $3.99 shipping
Condition: Brand New
In Stock
New, unread, publisher over-stock copies. 100% Satisfaction Guarantee! Usually Ships in 1 to 2 business days.
Usually ships in 1 to 2 business days
Add to Cart
Buy.com
$18.51 + $3.35 shipping
Condition: Brand New
In Stock, 45 Day Returns

On Order
Add to Cart
loading
$13.11 + $3.99 shipping
$27.00 You save $13.89 (51%)
Earn 14 ($0.14) Rakuten Super Points™
What are Rakuten Super Points™?
Get rewarded when you shop! Earn 1 point per dollar spent. That's like getting cash back on every purchase. Easy to see matured points in checkout. Use points just like cash.
Learn More
Format: Hardcover
Condition: Brand New
In Stock. Usually Ships in 1 to 2 business days
Please select an option to buy
Add to Cart

Sold By:  BookCloseouts
What is a Marketplace and Shop Owner?
  • Our marketplace is a platform where approved third-party retailers (Shop Owners) can sell their products
  • Items are sold and shipped by Shop Owners
  • Your credit card and personal information remain secure; Rakuten.com meets all PCI Security Standards.
  • Purchases can only be returned to the Shop Owner
  • All purchases receive Rakuten Super Points™
ADVERTISEMENT
Promotions & Offers (1)
  •  custom promo
    5% Back Sitewide with Promo Code REWARDME at Checkout - Ends 8/31/15 *See page for details
ADVERTISEMENT
ADVERTISEMENT