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Emeril's New New Orleans
by Emeril Lagasse and Brian Smale


Overview - 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heavy sauces, the long-cooked roux, and the smothered foods that were the heart of old-style New Orleans cooking have been replaced by simple fresh ingredients and easy cooking techniques with a light touch.  Read more...

 
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More About Emeril's New New Orleans by Emeril Lagasse; Brian Smale
 
 
 
Overview
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heavy sauces, the long-cooked roux, and the smothered foods that were the heart of old-style New Orleans cooking have been replaced by simple fresh ingredients and easy cooking techniques with a light touch.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.


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Details
  • ISBN-13: 9780688112844
  • ISBN-10: 0688112846
  • Publisher: William Morrow & Company
  • Publish Date: April 1993
  • Page Count: 368
  • Dimensions: 10.34 x 7.78 x 1.18 inches
  • Shipping Weight: 2.15 pounds


Related Categories

Books > Cooking > Regional & Ethnic - American - Southern States
Books > Cooking > Regional & Ethnic - Cajun & Creole

 
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