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Louisiana Real and Rustic
"Nowhere else have I found the passion for flavor that encompasses the lives of Louisianians, day in and day out," writes Emeril Lagasse. In Louisiana Real & Rustic, the prize winning New Orleans chef, cookbook author, and television cooking personality presents the great dishes of his adopted state in 150 down-home recipes--authentic versions of some of Americas favorite regional dishes, gathered from generations of Louisiana cooks. Fricassees, itouffies and grillades, meat pies and oyster fries, red beans and rice, and jambalayas and gumbos in endless, mouthwatering variety--each recipe is spiced with the unabashed joy of cooking and eating that makes every Louisiana meal a feast.
On a delicious tour of back roads and bayous, from country cabins in Acadia to the refined town houses of Creole aristocracy, Emeril, accompanied by co-author Marcelle Bienvenu, finds that Louisiana is more than a geographical state--it's a culinary state of grace.
Louisiana's colorful history has made it an extraordinary culinary crossroads, where the cooking customs of France, Spain, Africa, and the Caribbean meld into a unique New World Cuisine. In charming tales and tempting recipes, Emeril traces the roots of Creole and Acadian (or "Cajun") dishes, and honors the pioneer cooks who blended traditional tastes and techniques with the region's native ingredients. He shows how gumbos can use French roux, African okra, or fili from the indigenous Indians and he features Chicken and Oyster, Duck and Wild Mushroom, Shrimp and Okra, and Rabbit, or even collards, kale, mustard, and turnips. Emeril's explorations reveal that the spirit of culinary improvisation still thrives today.
"Nowhere else have I found the passion for flavor that encompasses the lives of Louisianians, day in and day out," writes Emeril Lagasse. In Louisiana Real & Rustic, the prize winning New Orleans chef, cookbook author, and television cooking personality presents the great dishes of his adopted state in 150 down-home recipes--authentic versions of some of Americas favorite regional dishes, gathered from generations of Louisiana cooks. Fricassees, itouffies and grillades, meat pies and oyster fries, red beans and rice, and jambalayas and gumbos in endless, mouthwatering variety--each recipe is spiced with the unabashed joy of cooking and eating that makes every Louisiana meal a feast.On a delicious tour of back roads and bayous, from country cabins in Acadia to the refined town houses of Creole aristocracy, Emeril, accompanied by co-author Marcelle Bienvenu, finds that Louisiana is more than a geographical state--it's a culinary state of grace.
Louisiana's colorful history has made it an extraordinary culinary crossroads, where the cooking customs of France, Spain, Africa, and the Caribbean meld into a unique New World Cuisine. In charming tales and tempting recipes, Emeril traces the roots of Creole and Acadian (or "Cajun") dishes, and honors the pioneer cooks who blended traditional tastes and techniques with the region's native ingredients. He shows how gumbos can use French roux, African okra, or fili from the indigenous Indians and he features Chicken and Oyster, Duck and Wild Mushroom, Shrimp and Okra, and Rabbit, or even collards, kale, mustard, and turnips. Emeril's explorations reveal that the spirit of culinary improvisation still thrives today.
On a delicious tour of back roads and bayous, from country cabins in Acadia to the refined town houses of Creole aristocracy, Emeril, accompanied by co-author Marcelle Bienvenu, finds that Louisiana is more than a geographical state--it's a culinary state of grace.
Louisiana's colorful history has made it an extraordinary culinary crossroads, where the cooking customs of France, Spain, Africa, and the Caribbean meld into a unique New World Cuisine. In charming tales and tempting recipes, Emeril traces the roots of Creole and Acadian (or "Cajun") dishes, and honors the pioneer cooks who blended traditional tastes and techniques with the region's native ingredients. He shows how gumbos can use French roux, African okra, or fili from the indigenous Indians and he features Chicken and Oyster, Duck and Wild Mushroom, Shrimp and Okra, and Rabbit, or even collards, kale, mustard, and turnips. Emeril's explorations reveal that the spirit of culinary improvisation still thrives today.
"Nowhere else have I found the passion for flavor that encompasses the lives of Louisianians, day in and day out," writes Emeril Lagasse. In Louisiana Real & Rustic, the prize winning New Orleans chef, cookbook author, and television cooking personality presents the great dishes of his adopted state in 150 down-home recipes--authentic versions of some of Americas favorite regional dishes, gathered from generations of Louisiana cooks. Fricassees, itouffies and grillades, meat pies and oyster fries, red beans and rice, and jambalayas and gumbos in endless, mouthwatering variety--each recipe is spiced with the unabashed joy of cooking and eating that makes every Louisiana meal a feast.On a delicious tour of back roads and bayous, from country cabins in Acadia to the refined town houses of Creole aristocracy, Emeril, accompanied by co-author Marcelle Bienvenu, finds that Louisiana is more than a geographical state--it's a culinary state of grace.
Louisiana's colorful history has made it an extraordinary culinary crossroads, where the cooking customs of France, Spain, Africa, and the Caribbean meld into a unique New World Cuisine. In charming tales and tempting recipes, Emeril traces the roots of Creole and Acadian (or "Cajun") dishes, and honors the pioneer cooks who blended traditional tastes and techniques with the region's native ingredients. He shows how gumbos can use French roux, African okra, or fili from the indigenous Indians and he features Chicken and Oyster, Duck and Wild Mushroom, Shrimp and Okra, and Rabbit, or even collards, kale, mustard, and turnips. Emeril's explorations reveal that the spirit of culinary improvisation still thrives today.
368 pages, Hardcover
First published September 5, 1996
3 people are currently reading
263 people want to read
About the author
Emeril Lagasse
57 books40 followersEmeril John Lagasse is an American celebrity chef, restaurateur, television personality, and cookbook author. A regional James Beard Award winner, he is perhaps most notable for his Food Network shows Emeril Live and Essence of Emeril as well as catchphrases such as "kick it up a notch" and "BAM!" He is a 1978 graduate of Johnson & Wales University's College of Culinary Arts. The "Emeril Empire" of media, products and restaurants generates an estimated USD$150 million annually in revenue.
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Displaying 1 - 13 of 13 reviews
December 23, 2017
I love it when a cookbook takes you on a journey. Emeril makes you feel like you're down in Louisiana, trying the local cuisine and chatting with the locals.
I have always had a love for Cajun food since the first time a friend of my mother's came over and made us some Cajun Alfredo. I have yet to visit Louisiana and love that this cookbook not only mentions restaurants but local cuisine so when I do visit I will know a little about the food I'm eating.
I definitely plan on making a lot of the recipes in this book!
I have always had a love for Cajun food since the first time a friend of my mother's came over and made us some Cajun Alfredo. I have yet to visit Louisiana and love that this cookbook not only mentions restaurants but local cuisine so when I do visit I will know a little about the food I'm eating.
I definitely plan on making a lot of the recipes in this book!
March 17, 2017
The recipes are on point, but the best part about this cookbook is the little bit of history Mr. Lagasse provides with each one. Anybody who has seen him work on television knows the man is a great teacher, and he has the same knack for it as he delves into the backstory behind, say, skillet corn bread. The majority of recipes herein are things you will not find in other books, and all the standards are levels above most other recipes you will find.
August 29, 2008
Got this as a gift. It's signed by Emeril. There are some great receipes in here. My favorite is the Jambalaya. Like all his meals, you have to be careful with the amount of salt and red pepper.
June 11, 2010
I love the recipes in this book. Its so simple and the flavors are amazing. I have given away at least 6 copies to friends and relatives as holiday gifts over the years. No amateur or pro chef should be without this one.
February 14, 2016
Great recipes from real Louisianans....The recipes are not that easy to make and many require special ingredients; rustic rub, one egg mayonnaise that you have to make from scratch. But all in all this is fresh & home style cookin'.
August 20, 2008
Interesting little food and friend stories, but I haven't enjoyed the few recipes I have tried, and haven't been too inspired to try more, even tho I love Emeril and his shows
June 2, 2009
To be honest, too many ingredients for me. I enjoyed reading it (I read cookbooks like novels), but I was only moved to try a couple of recipes and I didn't keep the book or the recipes I tried.
March 26, 2011
I love his jambalaya, crawfish pies and turtle soup recipes.
June 21, 2011
I'm sure there are more authentic Cajun cookbooks out there, but this'll do in a pinch.
His rustic rub recipe is great -- you'll use it on everything.
His rustic rub recipe is great -- you'll use it on everything.
May 15, 2017
Enjoyed this cookbook, there are recipes I look forward to making.
May 14, 2016
Best crawfish étouffée recipe I've found. It's quick, easy and tastes delicious. Of course that could be the two sticks of butter. ;-)
June 19, 2009
While the recipes are sometimes involved, everything I've ever made from it was amazing.
Displaying 1 - 13 of 13 reviews