Rating: 
Summary: Big Disappointment !
Review: I bought this book for a young chef wannabe, a Christmas present. And what to my wondering eyes did appear but a book with no food pictures. The only pics here are black and white shots of street signs, bags of grain and other such useless objects. They aren't even worthy of New Orleans tourist memorabilia. Good old Emeril in true form is chasing the dollar. I think he should hang his head in shame for presenting this book and especially at this price.
Rating: 
Summary: Not as good as it could have been
Review: I really hoped that this book would have been better. I was sadly disappointed with the results. Emeril seems to have strayed so far off into experimenting with flavors and combinations, that he has lost touch with the original dishes that were so great. Unless you have ever lived in New Orleans, you might not realize that most of the dishes he prepares are only slightly inspired by the originals. I lived in New Orleans for years. The wonderful assortments of old time New Orleans cooking would leave you drooling for days. His love of the food and culture is admirable, but his approach ignores the originals and goes into some tanget that is totally unrelated. Emeril tends to abuse butter and 'essence', rather than just use it. It almost leaves the impression that when he is unsure of what to do next with the dish, he will apply an abundence of spices or cheese to cover himself. I enjoy watching his shows on TV, but after doing some serious study of his recipes, I am not convinced that he really knows what he is doing.
Rating: 
Summary: New New Orleans Cuisine
Review: I really liked this book. It captures the fun and flavor of New Orleans cuisine without rehashing old recipes. There are new recipes in here that are fun to make. This one may be his best book.
Rating:
Summary: New New Orleans Cuisine
Review: I really liked this book. It captures the fun and flavor of New Orleans cuisine without rehashing old recipes. There are new recipes in here that are fun to make. This one may be his best book.
Rating:
Summary: Poorly done
Review: I was seriously disappointed with this book. It was poorly written. A lot of the recipes were incomplete, others had glaring mistakes in the quantities. I have managed to figure some of them out on my own by playing with measurements or figuring out when to mix in an ingredient. The end results have been okay, but not worth all of this trouble. Emeril can be fun to watch, but his food seems to be suspect.
Rating:
Summary: Thought I found treasure...ended up trash
Review: I was very excited to find this book, in perfect condition, at a garage sale for $1.00!!! What a treasure! I was more thrilled to see the recipe for the Banana Cream pie that my husband and I had at his restaurant in New Orleans. I decided to make it for a special occassion. I knew something was wrong when it said to mix 3/4 c. corn starch with 1 cup cream. I stopped there and looked up the recipe on-line. I found other mistakes but it was to late...we are having banana soup on mushy crust for my husband's 45th birthday today. This wasn't the first recipe errors I've found in this book, but the most expensive. (Price vanilla bean right now and you'll see what I mean.) Now I understand why this 'treasure' was put out for 'trash'. Quantities are wrong and important directions are omitted. What a waste!
Rating:
Summary: There is plenty of adventure in this cookbook!
Review: I've had wonderful experiences at Nola and Delmonico's, two of Emeril's New Orleans restaurants, so I was quite excited about getting my hands on some of his recipes. I was not disappointed. The instructions in this book are clear and precise and the quality of the results make the effort and expense required worthwhile. One proviso: many of the dishes call for spices, oils, stocks, etc., that must be prepared in advance. This is not ultra-quick food, but it is great fun and superbly delicious.
Rating:
Summary: Damn that done near burn't mah tongue!... and ah like it.
Review: Let me tell you. Any one trashing this book for superficiality needs to be given a quick dose o' chalk and maybe thrown from a second story window a few times. NOT REALLY! You think I'm that mean? No, I'm just very in love with food as much as I am with fiction ;-). Emeril is a master smith of the New Orleans scene and a God among mortal cooks in the field. Those that shy away from it because it's some kind of New New Orleans and that the essence and purity of the original will be left behind are simply dumb or blind. The spirit of the food and the love for it is carried on in Emeril himself and this book proves it. He just doesn't use cheese, spices and butter to cover his arse, he knows what he likes and he damn well goes for it. well Huzzah to him! This book is one of the most innovative looks into 'alternative' (i use the word lightly) cooking I've seen to date aside from his others, so grab a plate and enjoy!~Joseph James Peabody, Jr.
Rating:
Summary: One of the absolute best in Seafood Cooking!
Review: My husband and I had borrowed Emeril's New New Orleans Cooking from a friend. My husband made quite a few of the dishes in the book and they were outstanding! We then decided we needed to own this book. One of the best things about Emeril's book is that he gives you step by step instructions on the preparation. There are many delicious dishes in this book. I can't even begin to say which is my favorite. One find that we've become hooked on is the Creole Seasoning. We now use it for everything. I find myself reaching for the Creole Seasoning as opposed to the salt & pepper. If you haven't purchased this book yet, what are you waiting for? This is the ultimate guide for New Orleans style of cooking!
Rating: 
Summary: His first and his best thus far
Review: Now that he has a NBC sitcom (and who thought that would be a good idea?) and his own cookware line (at least it's All-Clad), everyone might be getting sick of Emeril and his "schtick", but this book predates all of that. This was his first book and its still his best. The contents are a good range, from "traditional" cajun/creole offerings (with some lincense taken) to some quite original recipes. A warning though, nearly everything is very rich. It's a wonder that Emeril doesn't look like Paul Prudhomme with all the butter and cream he uses, but it does taste awesome. What I like particularly is that many of the recipes are inclusive of side dishes that compliment the main dish, therefore making it easier to make single dish presentations to each person you're cooking for. Also, many of the serving sizes are low, which is nice. For the most part, I tend to cook for 2-4 people, so recipes for 6-8 always produce leftovers.
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