Autorenbild.
23+ Werke 2,903 Mitglieder 29 Rezensionen

Über den Autor

Emeril John Lagasse was born October 15, 1959 in Fall River, Massachusetts. He worked in a Portuguese bakery as a teenager where he discovered his talent for cooking and subsequently enrolled in a culinary arts program at Diman Regional Vocational Technical High School. He went on to attend Johnson mehr anzeigen & Wales University in hopes of becoming a chef. He graduated from Johnson and Wales in 1978 and the school later awarded him an honorary doctorate. In 1982, Lagasse succeeded Paul Prudhomme as Commander's Palace's executive chef. Lagasse initially gained fame in the culinary world as executive chef of Commander's Palace. After leaving Commander's, he opened his first restaurant, Emeril's, in New Orleans, Louisiana, in 1990. It was designated Restaurant of the Year in Esquire magazine of that year. Lagasse is mainly known for his emphasis on Creole and Cajun cooking styles. After several appearances on several other FoodTV programs, Lagasse hosted his own show, The Essence of Emeril. Essence in the title refers to Emeril's Essence, the name of a spice blend of his own concoction that he frequently uses in his cooking. Some of his cookbooks include: Emeril at the Grill: A Grilling Book for all Seasons, Farm to Fork Cooking Local, Cooking Fresh, and Kicked-up Sandwiches: Stacked with Flavor. (Bowker Author Biography) weniger anzeigen

Beinhaltet die Namen: mril Lagas, Emeril Lagasse, Emeril Lagasse

Bildnachweis: (by Spc. Leah R. Burton) Celebrity chef Emeril Lagasse signs his cookbooks and interacts with fans during a book signing at the Fort Lewis, Washington. (www4.army.mil)

Werke von Emeril Lagasse

Louisiana Real and Rustic (1996) 285 Exemplare
Emeril's New New Orleans (1993) 278 Exemplare
Emeril's Creole Christmas (1974) 124 Exemplare

Zugehörige Werke

Getagged

Wissenswertes

Mitglieder

Rezensionen

This was a fun book but I just wouldn't make most of what was in it. I did try the spicy chicken and dumplings and it was delicious. I'd never make the dumplings again though the way described. I'd just drop them like normal drop dumplings and save a bunch of time. Rolling out and cutting them up in small pieces didn't matter as they all just clumped together in the end anyway. Great dish though!
 
Gekennzeichnet
ankhamun | 3 weitere Rezensionen | Nov 2, 2023 |
Some nice recipes, although a little too 'cheffy' for my taste and some of the ingredients are not at all easy to come by where I live (Banyuls vinegar, for example - and fresh Louisiana seafood).
 
Gekennzeichnet
AJBraithwaite | 3 weitere Rezensionen | Aug 14, 2017 |
 
Gekennzeichnet
ShelleyAlberta | Jun 4, 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'.
 
Gekennzeichnet
Auntie-Nanuuq | Jan 18, 2016 |

Listen

Auszeichnungen

Dir gefällt vielleicht auch

Nahestehende Autoren

Statistikseite

Werke
23
Auch von
6
Mitglieder
2,903
Beliebtheit
#8,824
Bewertung
½ 3.6
Rezensionen
29
ISBNs
48
Sprachen
1

Diagramme & Grafiken