Book Description
Tom Fitzmorris is uniquely qualified to write about the food of New Orleans. Born in the Crescent City on Mardi Gras, he'd never left his favorite town for more than three weeks at a time--that is, until Hurricane Katrina struck and Tom and his family were forced to evacuate.
Prior to the disaster, Tom was just putting the finishing touches on his magnum opus: a collection of recipes for the best of New Orleans food gathered and developed over more than 30 years spent reporting eating in the Big Easy. In addition to his weekly restaurant review column, which has been published continuously for 33 years, Tom is best known for his daily 3-hour radio show, "The Food Show," broadcast every afternoon on WSMB.
With New Orleans Food, Tom presents more than 250 great New Orleans recipes designed for the home cook, all steeped in the Creole and Cajun traditions, yet updated to reflect contemporary tastes and ingredients. From small plates (Shrimp Remoulade with Two Sauces) to main courses (Redfish Herbsaint, Root Beer-Glazed Ham) to desserts and drinks (Bananas Foster, Beignets, and Cafe au Lait), these are dishes both elegant and casual, traditional and evolved. Whether you are nostalgic for the taste of New Orleans or simply love good food, New Orleans Food should find a place on your cookbook shelf. Now every Monday, everywhere, can be red-beans-and-rice day.
A portion of the profits from the sale of this book will benefit New Orleans recovery efforts.
Customer Reviews:
One of the best!.......2007-06-20
I'm a transplanted Louisianan living in the Northeast (though everyone keeps insisting Maryland is the south)! I recently made a couple of recipes from the book for a New Orleans brunch I hosted for some picky eaters (me being one of them). The food was outstanding and the recipes were fairly easy to understand and prepare. Along with my River Road Recipes cookbooks, this one is quickly becoming a favorite.
Great sampler of New Orleans cuisine.......2007-05-07
This is a wonderful cross-section of the cooking of New Orleans. As a native New Orleanian, I can certainly attest to that. The recipes run the full spectrum of easy to hard and a wonderful history of each dish is provided. I made the easy recipe Heavenly Hash and it reminded me of the candy that was sold at DH Holmes department store. The Texans out here ate it up. I also have prepared a roasted asparagus dish that was EASY and FANTASTIC. Something that needs to be mentioned is that Mr. Fitzmorris is a great everyday chef, he has provided many recipes that he has concocted himself. I really enjoyed his Peanut Butter bread recipe. I highly recommend this book to anyone interested in eating GOOD food.
home run.......2007-02-18
Tom Fitzmoris knows his stuff. I've read his columns/blogs/whatever he was writing, since the 1980s. We used to attend (not together) Thursday night wine tastings sponsored by a NOLA shop, and he was always interesting. The only thing I've tried from this book is chicken livers w/ bacon & pepper jelly (p.57). It was just wacky enough to get my attention. And delish! More pages are dog-eared to try once my new kitchen is finished. The book is also a good read for those who like good food. It's like cooking porno.
EASY, SIMPLE, AWESOME.......2007-01-18
THIS WAS MY FIRST ONLINE PURCHASE WITH AMAZON AND IT WAS EASY, SIMPLE AND WAS DELIVERED ON TIME AWESOME. THE BOOK WAS A GREAT GIFT FOR MANY FAMILY MEMBERS WITHIN THE CITY OF NEW ORLEANS. THANKS.
good authentic cookbook.......2007-01-11
Tom Fitzmorris definitely knows New Orleans' food. As a native New Orleanian, I appreciate access to his recipes.
And with a portion of the proceeds going to charity, it helps support our city.
Everything I have made so far has been delicious.
The crab cakes and the jambalaya with oysters are my favorites.
Amazon.com
First opened in 1895, Delmonico Restaurant and Bar in New Orleans was a Creole cooking landmark. Acquired by celebrity chef Emeril Lagasse in 1995, the new Delmonico's features classic dishes as well as Lagasse's riffs on traditional fare. Emeril's Delmonico offers 130-plus recipes from the restaurant--favorite dishes like St. Paul's Seafood Gumbo, Shrimp Remoulade, and Chicken Rocambeau (prepared with marchand du vin and hollandaise sauces), and "newer" fare such as Chorizo and Manchego Cheese Omelet, and Lump Crabmeat and Brie Strudels with Herbsaint Cream Glaze. This is, for the most part, rich, saucy cooking that requires a commitment of time--and in many cases, ready cash--to accomplish. Though the recipes aren't difficult, many entail multiple preparations (as well as Lagasse-brand products) to complete, and are probably best reserved for weekend cooking and eating. With an attractive section on desserts that includes Velvet Chocolate Tort with Clear Orange Caramel Sauce and Delmonico's famed baked Alaska (as well as a crème brûlée recipe that directs cooks to partially burn its sugar glaze--diners beware!), color photos, and sections on drinks and brunch dishes, the book will appeal to Lagasse fans who want either to fantasize about the master's cooking, or give themselves a kitchen workout. Those interested in Creole cooking, one of America's great inventions, should also take a look. --Arthur Boehm
Book Description
For more than 100 years, Delmonico has embodied the spirit of New Orleans. First opened in 1895, Delmonico Restaurant and Bar in New Orleans reopened its doors a century later to tremendous acclaim as Emeril's Delmonico. In his latest cookbook, America's favorite celebrity chef presents a collection of recipes that are adapted and simplified for home cooks, featuring a combination of Creole classics and Emeril's kicked-up creations.
Emeril's Delmonico is full of recipes for hearty, innovative food steeped in New Orleans style. Illustrated with both contemporary full-color and vintage black-and-white photographs, Emeril's Delmonico paints a lively, evocative portrait of Emeril's classic cuisine and the rich culinary history of New Orleans.
Customer Reviews:
A good book but....Seems to be missing some of the ingredients.......2007-07-03
I have eaten at delmonicos in vegas a few times ..and I tried to recreate the dishes with this book ....not even close ...however the recipes were good ...! I have many emeril books and he is a great chef!
From the "BAM" Master Himself!.......2007-01-09
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!
cambell cream of mushroom.......2006-11-16
I judge all books on Louisiana cooking aganst Paul Prudhomme's great Louisiana Kitchen that's a high standard but a worthy one. Emeril comes up short. When a cook book author lists LeGout thick Chicken Base as an intigral igrediant can Cambell's soup be far behind? The truth is that a lot of these Louisiana glopy mixtures do tast really good. So I'm sure that these recipes will work and after a couple of good Martinis they are just great.But they do not lead us to our Better Cooking Angels.
Cookbook with A Future.......2005-12-30
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.
Better than average Emeril fare. Buy It........2005-11-07
`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. My only concern is that Emeril puts a bit of raw, chopped garlic in the dressing rather than rubbing the cut garlic on the salad bowl. I have made Caesar salad with raw garlic and if one is not very careful, it can be just a bit too strong a bite for some people.
Many of these recipes have lots of different ingredients, which involves a lot of prep work. The recipe for hearty vegetable soup, for example, calls for sixteen (16) ingredients, nine (9) of which require peeling and chopping. Surprisingly, one of the ingredients is a commercially prepared chicken base, even though the book gives recipes for at least two different chicken stocks. The plus side of this picture is that the instructions for making this soup are extremely simple. And, this is pretty true of most recipes in this book. And, while you need some good basic kitchen skills and equipment, you don't need a CIA degree to make these dishes. One of my family's favorite dishes is fried oysters, and Emeril gives us a very nice and simple recipe which should be easy, as long as you know your way around a deep frying rig, whether it be a high end fryolator, a Fry Daddy, or a Dutch oven plus thermometer. This is important, because Emeril doesn't give us the tutorial on making the oil deep enough and gives no more details than to state the temperature of the frying oil, letting it up to us to realize you will need a candy / deep frying thermometer.
Before I had the epiphany over finding the turtle soup recipe, it seemed to me that Emeril was being just a bit excessive in putting in all the recipes for staples such as mayonnaise, but I changed my mind. Even if you don't use them, at least it tells you that at Emeril's Delmonico, they make their own mayonnaise, and here is how they do it. On the other hand, I was more than casually interested in seeing Emeril's own recipe for Worcester sauce. This is probably not something you want to make on a regular basis, unless you happen to be opening `Joe's Delmonico' in New Hope, but if you wanted to entertain and really aim to impress, this is one way to do it.
Emeril, unlike some other celebrity cookbook authors such as Rachael Ray, is someone whose books you have to examine one by one, because he covers so many genres, but this one I recommend to everyone who cooks, especially to anyone with more than a passing interest in old school New York / New Orleans restaurant dining.
Amazon.com
New Orleans is all about food, and for centuries it has been dominated by two distinct styles, Cajun and Creole. For the uninitiated, Cajun food came out of the bayou and off the farms of southern Louisiana. Creole developed in the city with a healthy dose of European influence. Étoufées, crawfish bisque, gumbos, red beans and rice, shrimp rémoulade, bananas foster--the list is long, familiar, appetizing, and heavy.
According to Emeril Lagasse, this is the classic sauced, smothered, and rouxed Old New Orleans (ONO) cooking that made the city, and Emeril, famous. But even great chefs grow bored, and when Emeril opened up his own restaurant in the Big Easy he began to experiment with ONO cooking, infusing it with new cultural influences and fresh ingredients. The result, and apt title for his debut cookbook, is Emeril's New New Orleans Cooking. The food, as you might guess, is magnificent, and the cookbook is a masterpiece. Since Emeril is an immigrant to the Big Easy (from Fall River, Massachusetts), he doesn't fear messing with local tradition and overhauling the hallowed Oysters Rockefeller into Oysters in Pernod Cream with Fried Spinach. In fact, his genius lies in his willingness to experiment and a no-holds-barred approach to flavor combinations. Sautéed Scallops with Saffron Corn Sauce or Stir-Fry of Sesame Ginger Crawfish over Fried Pasta are just a few of the examples. Along with more than 200 other recipes, it is easy to see why Emeril has become the chef of the '90s, and why New New Orleans Cooking is here to stay. --Mark O. Howerton
Book Description
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.
Customer Reviews:
Not an Emeril fan.......2007-07-30
Thanks to the person who mentioned Chef Prodhomme's book as being the best basic Louisiana cookbook.
I qualify my comments because I am experimenting with Louisiana cooking for someone who likes the cajun flavors.
Something New to add to your dinner menu.......2006-08-03
This is a great cookbook that I use all the time. Emeril's "Big Easy Seafood Okra Gumbo" recipe is great! I usually substitute chicken for fish and crabmeat to make it a Chicken and Shrimp gumbo. It keeps the cost down and it still tastes great. His "Dr. E's Get-Well Chicken Vegetable Soup" recipe is to die for, especially in Chicago winter days. If you are tired of your same-old dinner menu, give Emeril's recipes a try. It takes time to prepare, but you will not regret every minute you spend on it!
The Best of the Best!.......2005-09-08
Emeril's New New Orleans cookbook is the best of his long list of cookbooks. Each recipe boasts bold flavors and New Orleans' style, while reassuring us that "this aint rocket science" and encouraging us to be creative with ingredients. When anybody asks me what my favorite cookbook is, I show them the sauce-stained NNO and suggest they buy their own copy.
In post-Hurricane-Katrina days, these recipes help keep the beauty of New Orleans alive in our kitchens.
Thought I found treasure...ended up trash.......2004-08-22
I was very excited to find this book, in perfect condition, at a garage sale for $1.00!!! What a treasure! I was more thrilled to see the recipe for the Banana Cream pie that my husband and I had at his restaurant in New Orleans. I decided to make it for a special occassion. I knew something was wrong when it said to mix 3/4 c. corn starch with 1 cup cream. I stopped there and looked up the recipe on-line. I found other mistakes but it was to late...we are having banana soup on mushy crust for my husband's 45th birthday today. This wasn't the first recipe errors I've found in this book, but the most expensive. (Price vanilla bean right now and you'll see what I mean.) Now I understand why this 'treasure' was put out for 'trash'. Quantities are wrong and important directions are omitted. What a waste!
Great so far.......2002-10-02
This is a fun book. So far, I've made and loved the Goat Cheese Quesadillas with homemade pico di gallo and guacamole. It was fantastic! The Southwest cheese pie is incredible as well. The cilanto potato salad was so-so. The recipe's are definitely impressive. The main caveat is that you need to plan to spend a lot of time prepping! The recipes are not difficult, but it seems that Emeril never buys anything pre-made. Make your own tortillas...your own pie crust...your own seasonings! I definitely take short cuts (i.e. pie crust, tortillas). But I did make the seasoning.
I recommend this book for anyone who really likes to spend time in the kitchen and do a lot of work. For people who don't really care to cook, skip it.
Amazon.com
It's time to celebrate Christmas the Creole way: Corn Cakes with Caviar, Sugarcane Baked Ham with Spiced Apples and Pears, Jiffy Pop Firecracker Shrimp (yes, you do make it with popcorn)--these are the dishes guaranteed to make your holiday season festive. Your guide to this Creole Christmas is Emeril LaGasse, renowned chef and owner of several restaurants in New Orleans and Las Vegas, and also the host of two television cooking series, The Essence of Emeril and Emeril Live. In addition to great appetizers, entrées, and desserts, Emeril includes some terrific stocking stuffer ideas--everything from his Homemade Worcestershire Sauce to a delectable recipe for Orange Pralines that are so good you might just decide to keep them for yourself. And if the recipes themselves weren't mouthwatering enough, the book is studded with gorgeous color photographs guaranteed to send you running for the kitchen--or your travel agent. Spend Christmas in New Orleans with Emeril Lagasse and laissez les bon temps roulez!
Book Description
Emeril kicks it up a notch Louisiana-style for the holidays.
The holidays should be a time for fun and family, but the planning can be murderous. Let Emeril guide you through it in high Louisiana fashion. Equipped with New Orleans traditions and over 100 recipes, Emeril's Creole Christmas provides complete menus down to the shopping lists, for a Christmas Eve dinner, Christmas Day brunch, and New Year's Eve and Day suppers. Emeril likes a party and at the holidays he kicks it up a notch, with food that impresses and satisfies Corn Cakes with Caviar, Brandied Baked Ham with Sugarcane Sauce, Funky Stuffed Oysters, and Chocolate Truffles are just a few of the recipes that will make your celebrations memorable. Emeril also makes a gift a lagniappe of his very favorite dishes such as Quail and Sausage Christmas Gumbo and Lobster Cheesecake. And there are the stocking stuffers gifts from the Creole kitchen including Emeril's Homemade Worcestershire Sauce, Buttercream Mints, and Cocoa Rum Balls. Filled with beautiful color photography to celebrate the season, Emeril's Creole Christmas will be a gift to give yourself as well as family and friends.
The holidays should be a time for fun and family, but the planning can be murderous. Let Emeril guide you through it in high Louisiana fashion. Equipped with New Orleans traditions and over 100 recipes, Emeril's Creole Christmas provides complete menus down to the shopping lists, for a Christmas Eve dinner, Christmas Day brunch, and New Year's Eve and Day suppers. Emeril likes a party and at the holidays he kicks it up a notch, with food that impresses and satisfies--Corn Cakes with Caviar, Brandied Baked Ham with Sugarcane Sauce, Funky Stuffed Oysters, and Chocolate Truffles are just a few of the recipes that will make your celebrations memorable. Emeril also makes a gift--a lagniappe--of his very favorite dishes such as Quail and Sausage Christmas Gumbo and Lobster Cheesecake. And there are the stocking stuffers--gifts from the Creole kitchen--including Emeril's Homemade Worcestershire Sauce, Buttercream Mints, and Cocoa Rum Balls. Filled with beautiful color photography to celebrate the season, Emeril's Creole Christmas will be a gift to give yourself as well as family and friends.
Customer Reviews:
Love it love it love it, Not for everyone........2004-10-25
I absolutly love to cook, have been to culinary school, also not afraid of new things. I have tried most of these recipies and many have become regulars. The smoked salmon terrine although is expensive we normally make on every holiday now. Sugarcane Baked Ham with Spiced Apples and Pears is super. Beef Tenderloin with Fresh Horseradish and Black Pepper Crust was suprizing ly good, I ont like horseradish at all, but it was paired so beautifully in this recipie it was sublime. Jiffy Pop Firecracker Shrimp we make everytime we have shrimp in the house. the Chocolate Chocolate Pudding Cake with Chocolate Ganache, Creole Christmas Trifle, Creole Christmas Fruitcake with Whiskey Sauce and the Banana Cream Pie with Caramel Drizzle and Chocolate Sauces is to die for, however this recipie is written with the assumption you have made custards b4 and know you need to temper it beford adding the hot milk mixture. I have not made the Lobster Cheesecake with Christmas Caviar Sauce but hope to soon. the big boy cookies and the spiced pecans...Ummm yummy, I am soo happy to have bought this book. If you are open to try new things, If you like to occasionally like to indulge and eat like something so decatend and pretend that it is a common thing, this book is definatly for you. Emmeril, you are my hero.
Not for the faint of heart--but worth it!.......2004-04-04
If you're only familiar with Emeril from his TV appearances, this book may surprise you. It lacks the flamboyance and loud flashiness, replacing them with a certain elegance and gourmet style. It includes a Christmas Eve dinner for ten, Emeril's Christmas Day brunch buffet, New Orleans New Year's Eve dinner, a New Year's Day supper family style, the Chef's holiday favorites, and Emeril's "stocking stuffers."
The book is filled with gorgeous photographs of lavish decorations and settings. They artfully set the mood in this book--one of no expense spared in the interest of fabulous holiday memories. Each section of the book is done as a menu, so that you can make the menu whole or steal individual recipes. None of these menus are quick things, and this book isn't designed for the cook who doesn't like to spend more than a half-hour in the kitchen. Shopping lists are included, as well as wine pairings.
This is not the cookbook for someone on a budget: it calls for such expensive ingredients as caviar, truffles, and huge amounts of fresh raspberries, some of which can be tough to find depending on where you live. The book also assumes at least a little experience with basic cooking techniques--novices shouldn't be starting with a gourmet cookbook using expensive ingredients. Not all of the recipes cost so much, however, and they aren't all complicated; for example, the spiced pecans are extremely inexpensive and easy, and they're so good that we've made them more than 15 times at least (and we don't often repeat recipes). They're so good, in fact, that people request them specially when they come to visit at holidays.
So try the salad of new potatoes and roasted walnuts with warm bacon vinaigrette, or the truffle risotto with parmesan croutons. Make the andouille cheese bread or the white cheddar truffle eggs. Save this book for an occasion when you really want to pull out all the stops, whether it's Christmas or some other important time in your life. The photos alone will inspire you to do great things in the kitchen!
kick your christmas up a notch!.......2004-02-17
I bought this cookbook for my sister, who is a big Emeril fan! I was a little worried after reading the reviews and as soon as the book came in, went through it to check it out.
My mom and I both went through the book and cooked 2 Christmas dinners out of it! Yes, before I gave it to my sister. She was bummed that we hadn't gotten it for her. I wrapped it up and gave it to her used and I'm buying my mother her own copy as well. The food and stories were fantastic!!! and BAMBAMBAM!!!!! on the poinsietta cocktail, I highly recommend it for your next Christmas gathering!!!! loved it!!
Very disappointed with the book.......2002-11-02
I was overjoyed with the delivery of the book. I purchased it used, at a fantastic price. There the joy ended. The recipes are ones that only a person looking for the completely abnormal meal would like this book. Only the section of Gifts to Make was worth reading. The recipes called for ingredients that are difficult to obtain and mostly of unusual taste. Would have cried if I had paid full price.
Creole Gourmet's Delight.......2001-12-11
Having received this as a gift, I must confess that I have never cooked from it, but have perused it many a time.
Included our recipes for a Christmas Eve Dinner for ten, Christmas Day Brunch, New Year's Eve Dinner, along with stuffing suggested gifts, mail order sources, shopping lists, and wonderful writing about the holidays and wine suggestions.
On the "want-to-try" list are: Sugarcane Ham with Spiced Apples and Pears, Creole Christmas Fruitcake with WHiskey Sauce, Jiffy Pop Firecracker Shrimp, Crab Bisque with Crab Boulettes.
Delightful book with great writing and photos and organization.
Average customer rating:
|
New Orleans Chefs' Charity for Children 1993 Cookbook
Emeril Lagasse ,
Joe Cahn ,
Gunter Preuss ,
Tom Weaver ,
Mike Roussel ,
Goffredo Fraccaro ,
Chris Kerageorgiou ,
Rusty Staub ,
Frank Brigtsen , and
Austin Leslie
Manufacturer: Tokay Press, Inc.
ProductGroup: Book
Binding: Plastic Comb
 General
| Cooking, Food & Wine
| Subjects
| Books
ASIN: B000MU4D38 |
Product Description
Fundraising cookbook for St. Michael's Special School. Contributions by: Joe Cahn of the New Orleans School of Cooking, Gunter Preuss of The Versailles; Tom Weaver of Christian's, Mike Roussel of Brennan's, Goffredo Fraccaro of La Riviera, Chris Kerageorgiou of La Provence, Rusty Staub (guest celebrity chef), The Wongs of Trey Yuen, Emeril Lagasse of Emeril's Restaurant, Frank Brigtsen of Brigtsen's, Austin Leslie of Chez Helene, Randy Buck of Fairmaont, and Donald M. gallant, M.D.
Books:
- Twinkie, Deconstructed: My Journey to Discover How the Ingredients Found in Processed Foods Are Grown, Mined (Yes, Mined), and Manipulated Into What America Eats
- Vegan Cupcakes Take Over the World: 75 Dairy-Free Recipes for Cupcakes that Rule
- Vegan Cupcakes Take Over the World: 75 Dairy-Free Recipes for Cupcakes that Rule
- Vegan with a Vengeance : Over 150 Delicious, Cheap, Animal-Free Recipes That Rock
- Wedding Cakes You Can Make: Designing, Baking, and Decorating the Perfect Wedding Cake
- Wild at Heart: Discovering the Secret of a Man's Soul
- Wine For Dummies (For Dummies (Cooking))
- Wine For Dummies (For Dummies (Cooking))
- Yum Yum Dim Sum (World Snacks)
- 1000 Sweaters: Mix and Match Patterns for the Perfect, Personalized Sweater
Books Index
Books Home
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