Emeril's Delmonico: A Restaurant with a Past

I am Angie Brown's daughter and am very familiar with the original recipes of the original Delmonico's. The chef's in Emeril's kitchen paired up with those chefs from the orignal Delmonico's and worked tirelessly to break down the recipes to a smaller quantity until the flavor matched the original recipes cooked when my family owned the restaurant. I was amazed at the time, energy and effort involved and how much these recipes taste like the original dishes. I had tried for years to make the recipes on my own and could not do what Emeril and his chefs did. For that I will be eternally grateful. Diane Whittington

I have come to enjoy Emeril Lagasse's Food Channel show. "Kick it up," "Bam," and "Oh, yeah, Babe" are some of his familiar remarks. The audience cheers as he adds essence or garlic to his works-in-progress. The premise of this cookbook is interesting. The long-time grand restaurant in New Orleans, Delmonico, shut down in the late 1990s. If you're curious, yes, it had a strong tie to the original New York Delmonico. Emeril Lagasse decided to keep the restaurant going. This volume begins by telling the story of this restaurant over the years--now well over 100 years old. The cookbook portion is organized in a fairly standard way--Drinks, Hors d'oeuvres, Soups, Salads, Brunch, Seafood, Poultry, Meat, Side dishes, desserts. The final segment provides recipes of the basic foundations of cooking, such as stocks, how to make clarified butter (I've never done it, but Emeril makes it easy for me to understand how to make this), and, as one might guess, Emeril's own spice mix, "Essence." Some of these recipes are too much work for me. But others are interesting and dishes that someone like me can actually make. There is the old Delmonico House Salad (a specialty before Emeril took over the restaurant): broccoli, carrots, lettuce, beets, tomato, and the Delmonico dressing (itself comprised of mustard, A1 steak sauce, Worcestershire sauce, red wine vinegar, etc. Lots of ingredients, but fairly simply to make, if you have measured out all ingredients beforehand. I look forward to making this delicious sounding dish in the next few weeks. One poultry dish that seems enchanting: Chicken Delmonico. As with many other recipes, the hardest work is up front, measuring out ingredients and having them ready when the time comes to deploy them. Boneless chicken breasts (what the French call "supreme de volailles," I believe), Essence, artichokes, egg, onions, garlic, mushrooms, chicken stock, heavy cream, and so on (the list of ingredients is dizzying and exhausts me). But the end result sounds absolutely delicious. Another recipe that I intend to take a crack at. Steak Diane is a tasty dish! This cookbook has one recipe for this classic. There is also a nice recipe for a side dish--roasted garlic smashed potatoes that is pretty straightforward. And so on and so on. Again, there is a lot of preparation needed for the recipes, but many of them--once those first steps have been completed--are not terribly difficult. So, it looks to me like some patience and preparation can translate some of these recipes into delicious meals. I just bought the book, so haven't yet had time to try any recipes out. But I'm looking forward to experimenting with some of these. Looks to me like a cookbook worth taking a look at, if you don't mind the preparation.

We are impressed, my wife and I have bought several cookbooks over the years and this one surpasses most if not all of them. Professional and yet personal in content, there are numerous recipes for soups, salads, brunches, seafood, poultry, side dishes, meats, sweets, cocktails and libations with easy to read recipes all backed up by full page COLOR photos. Even the most inexperienced cook ~ yours truly ~ can follow and fix these recipes without much difficulty and end up with mouth watering food that will curl your toes, make you smile REAL BIG and make you say, "Mmmmmmmmmm, that's so GOOOOOOD!" Talk about turning it up another notch! My wife said that usually there is only one or two recipes in any given cookbook that she is normally interested in, that's mainly why she buys them but doesn't like spending the money for just 1 or 2 recipes, but in this book she has found several that she likes and said that the money spent was worth it, especially the dessert section! There is a short history of the restaurant itself from it's origin back in 1820 to the one presently located in New Orleans, there is a short tribute to the old Delmonico cooks, and a thank you section for all that contributed in the making of this book by Emeril himself that really adds a personal quality to the content of this book. This book was not something that was thrown together at the last minute that had Emeril's name attached to it so that it would sell, it is really something special that came together during it's making that I am sure you will see if you buy one. It's in hardback so that it can take a beating in the kitchen while recipes are being made. My wife says that it's also good for running your husband out of the kitchen while things are cooking! I am a mediocre cook at best, however, when I am armed with this book while I'm cooking, I really do feel super and I have a lot more confidence than I normally do! My wife is the master cook of the family and she loves it and recommends it, I think that it is safe to say that you probably won't be disappointed if you buy it. If you're still not sold on this book then I encourage you to go to one of the retail book sellers in your area to look at the book and check it out for yourself in their store. That way you don't have to spend any money. Thanks for letting me share!

Emeril has many amazing talents, developed by zest for good food and preserving yet extending the culinary past. Here, infamous Delmonico NYC and NO are propelled into a rich future by the BamMan. Lagasse pays homage to the past Creole and NY menus, yet gives them twists and kicks up a few notches with his offerings. It's neat that he lets the former chefs test kitchen these and incorporates much of their tastes and advice. There is much here to try from this varied and sophisticated collection of recipes. Feast your eyes and tastebuds on such as: Lump Crabmeat and Brie Strudels with Herbsaint Cream Glaze; Oyster Artichocke Soup; Arugula, Duck and Strawberry Salad with Balsalmic Brown Sugar Vinaigrette and Candied Pecans; Chorizo and Manchego Cheese Omelet; Trout Delmonico (awesome dish with shrimp/oysters in lemon butter sauce, simple yet elegant showstopper); Individual Beel Wellingtons with perigourdine Sauce; Stilton Potato Gratin; Velvet Chocolate Torte with Clear Orange-Caramel Sauce; Lemon Meringue Pie (improved custard with thick, blowtorched meringue). This certainly isn't for the intimadated by multiple steps or fresh and some exotic ingredients, but for rest and the venturesome in the gastric, this book is toprate. The home gourmet will have ample ammo for that next blow-away dinner party. This is superb, outstanding recipe collection from one of today's best. Great photos as well as pointers and history of restaurant is outstanding.

`Emeril's Delmonico' by (nominally) the poster boy of celebrity chefs, Emeril Lagasse, is a very nice celebrity chef cookbook. It is certainly more appealing to me than the last three of Emeril's books I have reviewed, and even better than the only one of Lagasse's books, `From Emeril's Kitchens' to which I gave five stars. Since I have so many different cookbooks, it often takes but one recipe in a new book to turn on my interest. That recipe in this book is the one for turtle soup. I have been pouring over soup cookbooks for months looking for a good turtle soup recipe, but there are none to be found. Even better, Emeril has given us a source for turtle meat and no warnings about these beasts being on any endangered species list, so I suspect the turtle meat source is from farm raised turtles. My discovering that recipe put me in a good frame of mind to look kindly on this book and once I was settled in, I was pretty happy with what I saw. For starters, there is a brief history of the Delmonico's restaurant name and its various incarnations in both New York City, where the Delmonico family opened the original restaurant in the 1820's. Yes, that is over 180 years ago! The New Orleans Delmonicos founders have no family connection to the New York restaurant, although the New Orleans founders did ask for and receive permission to use the famous New York restaurant's name. The family that has owned and run the New Orleans Delmonico's sold their name and location to Emeril Lagasse's company in 1997. Emeril reopened the restaurant under his name in 1998, with many recipes carried over from the earlier owners' regime, created by chefs employed by the earlier owners. In a nutshell, the cuisine at Emeril's Delmonico as represented in this book is a high end synthesis of local Cajun and Creole dishes with fine dining dishes made famous by great restaurants of the past in New York, New Orleans, and other famous dishes such as, for example, the Caesar salad from Tijuana, Mexico. While this is food for `high end' dining, it is not really the same as what you would expect to find from `haute cuisine' shops such as those of Thomas Keller, Charlie Trotter, Alan Ducasse, or Daniel Boulud. The good news here is that while many dishes require a lot of ingredients, some of which may be a bit unfamiliar to the average amateur chef, they should almost always be easy to find, with the possible exception of that elusive turtle meat and crawfish, which I have never seen in the flesh here in the darkest Lehigh Valley, even at our high end megamart. One very easy way I had to gauge the quality of the recipes was to look at Emeril's recipe for Caesar Salad. It is actually almost identical to my very favorite method from Mark Bittman's `How to Cook Everything', including the use of a coddled egg and anchovies in the dressing. Emeril even goes Bittman one better by writing it up in such a way that the Caesar dressing can be made in advance, necessary for restaurant use.