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Emeril's Creole Christmas
by Emeril Lagasse

It's time to celebrate Christmas the Creole way: Corn Cakes with Caviar, Sugarcane Baked Ham with Spiced Apples and Pears, Jiffy Pop Firecracker Shrimp (yes, you do make it with popcorn)--these are the dishes guaranteed to make your holiday season festive. Your guide to this Creole Christmas is Emeril LaGasse, renowned chef and owner of several restaurants in New Orleans and Las Vegas, and also the host of two television cooking series, The Essence of Emeril and Emeril Live. In addition to great appetizers, entrées, and desserts, Emeril includes some terrific stocking stuffer ideas--everything from his Homemade Worcestershire Sauce to a delectable recipe for Orange Pralines that are so good you might just decide to keep them for yourself. And if the recipes themselves weren't mouthwatering enough, the book is studded with gorgeous color photographs guaranteed to send you running for the kitchen--or your travel agent. Spend Christmas in New Orleans with Emeril Lagasse and laissez les bon temps roulez!

Emeril Lagasse Louisiana Real & Rustic
by Emeril Lagasse

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 co-author 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.

Emeril's New New Orleans Cooking
by Emeril Lagasse & Jessie Tirsch

According to Emeril Lagasse, this is the classic sauced, smothered, and rouxed Old New Orleans (ONO) cooking that made the city, and Emeril, famous. But even great chefs grow bored, and when Emeril opened up his own restaurant in the Big Easy he began to experiment with ONO cooking, infusing it with new cultural influences and fresh ingredients. The result, and apt title for his debut cookbook, is Emeril's New New Orleans Cooking. The food, as you might guess, is magnificent, and the cookbook is a masterpiece. Since Emeril is an immigrant to the Big Easy (from Fall River, Massachusetts), he doesn't fear messing with local tradition and overhauling the hallowed Oysters Rockefeller into Oysters in Pernod Cream with Fried Spinach. In fact, his genius lies in his willingness to experiment and a no-holds-barred approach to flavor combinations. Sautéed Scallops with Saffron Corn Sauce or Stir-Fry of Sesame Ginger Crawfish over Fried Pasta are just a few of the examples. Along with more than 200 other recipes, it is easy to see why Emeril has become the chef of the '90s, and why New New Orleans Cooking is here to stay.