At the forefront of an extraordinary culinary renaissance is Emeril Lagasse and his new book, Emeril's New New Orleans Cooking. As chef-proprietor of New Orleans's award-winning restaurant Emeril's, he fuses the rich traditions of Creole cookery with the best of America's regional cuisines and adds a vibrant 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heavy sauces, the long-cooked roux, and the smothered foods that were the heart of old-style New Orleans cooking have been replaced by simple fresh ingredients and easy cooking techniques with a light touch. Now Emeril serves up a masterpiece in his first, and eagerly awaited, cookbook, Emeril's New New Orleans Cooking.
7 1/2 x 10 1/4