Emeril's New New Orleans

Really good New Orleans cookbook ! My second New Orleans cuisine ! Bravo to Emeryl and thanks to share his recipes!New Orleans is one of the friendliest place in the US !

While these are not "quickie" recipes, many that we have made are unforgettable. A great collection of recipes that are perfect for dinner parties when you don't need to watch your fat content. Emeril is a one of a kind genius. I was shocked that ANY of the reviews for this book were negative.

Emeril has put together a collection of really nice dishes here. I haven't found a bad one in the bunch yet. You may need to practice your technique on some of the procedures to get top results, but in all these are quite delicious.

I've had wonderful experiences at Nola and Delmonico's, two of Emeril's New Orleans restaurants, so I was quite excited about getting my hands on some of his recipes. I was not disappointed. The instructions in this book are clear and precise and the quality of the results make the effort and expense required worthwhile. One proviso: many of the dishes call for spices, oils, stocks, etc., that must be prepared in advance. This is not ultra-quick food, but it is great fun and superbly delicious.

Having cooked nearly every recipe in this book, I can say, if you like having dinner parties this is the manual. All of the recipes are right on the money as far as quantities, spice, etc. I have yet to find a mistake in the book except the banana cream pie recipe (rectified in his Christmas book) Absolutely a hit among all of our frequent guests. requires some time and technique but an easy choice to buy and use. A definite 10

Emeril Lagasse has created a fine collection of what he calls "New New Orleans Cooking". The recipes are straightforward, although some people may have trouble obtaining some ingredients ( I mean, who carries duck glaze, and will you cook a duck just to get a glaze?) Every dish that I have prepared has been extremely well received by my family and friends. Chef Lagasse has also included enough "basics" for the beginning cook. All in all, an excellent effort and a worthy additon to any cook's bookshelf.