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Emeril's Delmonico: A Restaurant with a Pastby Emeril Lagasse
Synopses & Reviews
For more than 100 years, Delmonico has embodied the spirit of New Orleans. First opened in 1895, Delmonico Restaurant and Bar in New Orleans reopened its doors a century later to tremendous acclaim as Emeril's Delmonico. In his latest cookbook, America's favorite celebrity chef presents a collection of recipes that are adapted and simplified for home cooks, featuring a combination of Creole classics and Emeril's kicked-up creations.
Emeril's Delmonico is full of recipes for hearty, innovative food steeped in New Orleans style. Illustrated with both contemporary full-color and vintage black-and-white photographs, Emeril's Delmonico paints a lively, evocative portrait of Emeril's classic cuisine and the rich culinary history of New Orleans.
"Delmonico, in New Orleans' lower French Quarter, is a vital part of the city's gustatory past: for 100 years, devoted regulars have been served lovingly prepared Creole food and cocktails. In 1997, New Orleans native and Food Network star Lagasse bought and remodeled the place, offering a menu drawing from the restaurant's history and using the chef's signature innovative methods to, well, kick things up. Absinthe is prominent in the cocktails section, and oysters play a leading role in the 'Down by the River' chapter. Soups, salads, entrees and brunch fare vary from simple (Creamy Carrot & Apple Soup) to complex (Hickory Roasted Duck with White Cheddar Grits, Collard Greens, and Dried Cherry Cane Syrup Reduction); desserts show similar range, from crepes and puddings to Delmonico Fluff (a chocolate sundae). Purists will be delighted to find recipes for hamburger buns and mayonnaise; Lagasse also includes directions on stove-top duck smoking and even hard-boiling an egg. He pays tribute to the restaurant's former owners and staff in the book's dedication as well as in its color photos of old menus and other mementos. This is a nice melding of ideas and food present and past, classic and new. (On sale Oct. 4)" Publishers Weekly (Copyright Reed Business Information, Inc.)
Readers can enjoy the taste of the award-winning Delmonico restaurant any time with this collection of inspired recipes from America's #1 superstar chef. 110 photos, 80 in full color.
About the Author
Emeril Lagasse is a chef, restaurateur, and author of fourteen bestselling cookbooks including Emeril's New New Orleans Cooking, which introduced his creative take on Creole cuisine, and Emeril 20-40-60: Fresh Food Fast. He is the proprietor of thirteen restaurants across the country.
As a national TV personality, he is the host of The Emeril Lagasse Show on ION Television and Emeril Green on Discovery's Planet Green. He is also the food correspondent for ABC's Good Morning America. His shows Essence of Emeril and Emeril Live can be seen on the Food Network.
In 2002, Emeril established the Emeril Lagasse Foundation to support children's education and nonprofit organizations with culinary, nutrition, garden, arts, and life-skills programs. Projects funded include an outdoor classroom, gardens, and the Edible Cafeteria and Teaching Kitchen at Edible Schoolyard New Orleans. As of November 2009, the foundation has contributed more than $3.2 million to children's causes in New Orleans, Las Vegas, and on the Gulf Coast.
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Cooking and Food » Baking » Professional Baking and Desserts