Emeril Lagasse

The celebrity chef presents recipes adapted from his New Orleans restaurant for Creole-style cocktails, soups, salads, entrees, and desserts.

Lagasse offers recipes that will inspire cooks to utilize organic and locally-grown seasonal produce. The recipes are organized by growing season, and include helpful tips on canning and choosing naturally-raised meats and seafood.

In his first cookbook, 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heavy sauces, the long-cooked roux, and the smothered foods that were the heart of old-style New Orleans cooking have been replaced by simple fresh ingredients and easy cooking techniques with a light touch.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 offers not only hundreds of easy-to-prepare...

Contains more than 125 recipes for all occasions, from Mardi Gras to New Year's Eve to the New Orleans Jazz Fest.

A culinary tour of Louisiana features recipes for sauces, soups, fish, meat, vegetables, bread, desserts, and beverages.