Louisianna Cooking at its Best!

by Emeril Lagasse
This is one of my favorite 'new' cookbooks. This book is like a treasure chest. When you flip open the lid, the jewels just keep spilling out. Not only do the recipes sound enticing, they are as delicious as promised. You will find recipes for such local delights as Fried Soft-shell Crabs, Crawfish Etouffee, Sweet Corn Pudding, and Braised Brisket with Horseradish Sauce. I have prepared many of the recipes in this book and have not been disappointed.

For me, the dessert is, to quote the jacket notes, that while "on a delicious tour of back roads and bayous, Emeril and co-author Marcelle Bienvenu, find that Louisiana is more than a geographical state -- it's a culinary state of grace." The black and white photos and colorful descriptions of the people they met along the way make you feel right at home when you prepare their family recipes. Read about co-author Marcelle’s great aunt Nannan as you prepare her Beef Boulettes with Garlic and Smothered Green Beans and Potatoes. You can almost feel the love pouring out of Nannan’s little white cottage as you stuff yourself full of this scrumptious meal.

Whether you are looking for recipes for Cajun Classics such as Red Beans & Rice or Baked Cheese Grits or a different twist on old favorites like Ratatouille or Southern Greens, you are sure to find it in this book. Like most of Emeril’s cookbooks, he has generously included recipes for basic seasonings, sauces, and more. Many chefs don’t share their secrets, but Emeril Lagasse does.

Lousiana Real And Rustic
by Emeril Lagasse & Marcelle Bienvenu
William Morrow and Company, Inc, 1996
347 p


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