Emeril's new New Orleans cooking
Main Author: | Lagasse, Emeril. |
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Other Authors: | Tirsch, Jessie. |
Format: | Books Print Book |
Language: | English |
Published: |
New York :
Wm. Morrow,
c1993.
|
Edition: | 1st ed. |
Subjects: |
Item Description: |
Includes index. |
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Physical Description: |
xiii, 354 p. : ill. ; 27 cm. |
ISBN: |
0688112846 (acid-free paper) : |
Author Notes: |
In 1982, Lagasse succeeded Paul Prudhomme as Commander's Palace's executive chef. Lagasse initially gained fame in the culinary world as executive chef of Commander's Palace. After leaving Commander's, he opened his first restaurant, Emeril's, in New Orleans, Louisiana, in 1990. It was designated Restaurant of the Year in Esquire magazine of that year. Lagasse is mainly known for his emphasis on Creole and Cajun cooking styles. After several appearances on several other FoodTV programs, Lagasse hosted his own show, The Essence of Emeril. Essence in the title refers to Emeril's Essence, the name of a spice blend of his own concoction that he frequently uses in his cooking. Some of his cookbooks include: Emeril at the Grill: A Grilling Book for all Seasons, Farm to Fork Cooking Local, Cooking Fresh, and Kicked-up Sandwiches: Stacked with Flavor. (Bowker Author Biography) |