Louisiana Real & Rustic
by Emeril Lagasse
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Book Summary Information
Author: Emeril LagasseEdition: Paperback
Audio: English (Unknown); English (Original Language); English (Published)
Published: 2009-05-05
ISBN: 0061871036
Number of pages: 368
Publisher: William Morrow Cookbooks
Summary of Louisiana Real & Rustic
It's the essence of great eating with Emeril Lagasse in Louisiana Real & Rustic.
Join the award-winning chef, television personality, and restaurateur on a tour down the back roads and bayous of Louisiana for some of the greatest home cooking in America. With his authentic Louisiana recipes, Emeril takes the reader on a tour of the state, from country cabins in Cajun country to the refined town houses of Creole aristocracy, bringing to life the colorful history that has made Louisiana a true culinary crossroads.
Emeril Lagasse is in love with Louisiana. His first book, the masterful New New Orleans Cooking, began the relationship. In Louisiana Real and Rustic, Emeril has turned it into a full-blown affair. Along with coauthor Marcelle Bienvenu, Emeril set out across the state in search of that "culinary state of grace" Lousianans seemed to be naturally blessed with. The result is 150 recipes that serve at once as cultural history, geography lesson, and some mighty fine eating. This is a roots cookbook through and through, and the first lesson to learn is that in Louisiana, the roots run deep. Acadian, Creole, north Louisiana, south Louisiana, Bayou, country, city--each figures into the mix, and Emeril explores them all. He shows you gumbos that can be made with a French roux, African okra, or a filé from the indigenous Indians. There are famous Meat Pies from Natchitoches, Louisiana; Creole dishes like Catfish Pecan Meuniere; and classic étouffées, jambalayas, and fricassees--the one-pot meals that are the heart of Acadian (a.k.a. Cajun) cooking. The opening sections on the "Garde Manger" (food safe) and "Sauces" (try the recipe for homemade Worcestershire sauce) are indispensable for anybody even remotely interested in the food of Louisiana. More importantly, Emeril understands that food is another part of history, the people, and their culture--and in Louisiana, they eat well. --Mark O. Howerton
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