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Emeril's Delmonico: A Restaurant With A Past

Lagasse, Emeril

84 ratings by Goodreads
ISBN 10: 0060740469 / ISBN 13: 9780060740467
Published by William Morrow & Co., Scranton, Pennsylvania, U.S.A., 2005
Condition: As New Hardcover
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About this Item

This is a fine, as new, hardcorver first edition, first printing copy, no DJ, cream spine. Signed on the half title page with Emeril's bold signature. 8vo - over 7¾" - 9¾" tall. Bookseller Inventory # 062736

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Bibliographic Details

Title: Emeril's Delmonico: A Restaurant With A Past

Publisher: William Morrow & Co., Scranton, Pennsylvania, U.S.A.

Publication Date: 2005

Binding: Hard Cover

Book Condition: As New

Dust Jacket Condition: No DJ

Signed: Signed by Author

Edition: First Edition, First Printing

About this title

Synopsis:

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.

Review:

First opened in 1895, Delmonico Restaurant and Bar in New Orleans was a Creole cooking landmark. Acquired by celebrity chef Emeril Lagasse in 1995, the new Delmonico's features classic dishes as well as Lagasse's riffs on traditional fare. Emeril's Delmonico offers 130-plus recipes from the restaurant--favorite dishes like St. Paul's Seafood Gumbo, Shrimp Remoulade, and Chicken Rocambeau (prepared with marchand du vin and hollandaise sauces), and "newer" fare such as Chorizo and Manchego Cheese Omelet, and Lump Crabmeat and Brie Strudels with Herbsaint Cream Glaze. This is, for the most part, rich, saucy cooking that requires a commitment of time--and in many cases, ready cash--to accomplish. Though the recipes aren't difficult, many entail multiple preparations (as well as Lagasse-brand products) to complete, and are probably best reserved for weekend cooking and eating. With an attractive section on desserts that includes Velvet Chocolate Tort with Clear Orange Caramel Sauce and Delmonico's famed baked Alaska (as well as a crème brûlée recipe that directs cooks to partially burn its sugar glaze--diners beware!), color photos, and sections on drinks and brunch dishes, the book will appeal to Lagasse fans who want either to fantasize about the master's cooking, or give themselves a kitchen workout. Those interested in Creole cooking, one of America's great inventions, should also take a look. --Arthur Boehm

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