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Summary: Louisiana - Real & Rustic
Review: "Louisiana - Real and Rustic" is probably the best book on authentic cajun cooking available to date. Being half authentic cajun - I'm descended from a long line of Southwest Louisana rice farmers - I can honestly state that a number of the recipes in the book, or variations thereof, could be found on my grandmother's table at any given time.In order to fully appreciate the style, one needs to understand a little history of the region in order to grasp the development of the cuisine. When the British expatriated the french settlers from Nova Scotia in the 1700's, many of them found their way to Louisiana. They were peasant farmers, not aristocats, and arrived with little more than what they where wearing. As soon as they arrived, they began doing the only thing thay knew - farming. Being simple country people, they lived off the land...what they grew, and what the land provided. Now, combine 17th century french peasant cookery with native Louisiana crops and animals and viola! Acadienne (cajun) cooking. What Emeril has done in this book is to capture the spirit and flavor(s) on the region, without the white tableclothes and imported wine lists found in New Orleans. In fact, to truly enjoy many of the dishes, try eating them outside on a wooden picnic table, while drinking a cold beer and enjoying the shade of a pecan tree. Chef Lagasse has his distractors, but what successful person doesn't? Many of the less than favorable reviews of his material question his 'authenticity'. One of the things that the critics don't take into account is an old cajun expression which simply states that "every cook knows his own pot best". In other words, no two cajuns are going to cook anything exactly as his neighbor does. Chef Lagasse provides the basics...learn them. Then start adding your own touches. That's the way the style evolved. Lezze lais bon temps rouler (Let the good times roll!)
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Summary: Pre-Hype Emeril
Review: A nice little book that brought back fond memories of the region. Look elsewhere for authentic recipes. This book is enjoyable for what it appears to offer: a brief glimpse into a unique culture and special cuisine. The current hype of Emeril doesn't mar this book. Maybe some people take the kid from Fall Rivers, MA seriously! He's entertainment, nothing more, nothing less. Don't buy this book until you've purchased real books on the cuisine; any or all of Prudhommes will give one's library a good foundation of the creole/cajun art of cooking.
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Summary: I was born and raised in New Orleans...
Review: and I know Louisiana cooking like the back of my hand. I think the reason some of my fellow Louisianans are angry at Emeril is because he is not originally from the area and yet he cooks the food of our great state better than most or nearly all Louisiana natives. Emeril is truly a special talent and I for one am glad he made this book, to show 90% of Louisiana what they were doing wrong. Bam!
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Summary: THE REAL THING
Review: As a former restuarant cook, manager, and owner, this is one my personally favorite cookbooks. I was never a huge fan of Emeril, but after visiting New Orleans and his restaurant "NOLA" I became a big fan. The recipes are easy to follow and most of the ingredients are easily attainable. I have since given this cookbook to many family and friends as gifts and all have loved it!
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Summary: Pork fat does NOT rule!
Review: As a Jew and a vegetarian, I find it completely unconscionable that Emeril would use his fame to profit from a book that pushes the virtues of pork fat. Doesn't he realize that there is a small minority of us out there that doesn't subscribe to his over-the-top method of cooking everything with pork fat, as well as other animal by-products? I've watched his show a few times, and got this book from a friend a few months ago. While the man has some talent, I find it really distasteful that he profits from his fame and over-hyped ego. I looked in vain throughout the book for a recipe that would be culturally and morally sensitive, but came up empty handed. This book is a prime example of the excesses of the capitalist system gone awry.
Rating:
Summary: Pork fat does NOT rule!
Review: As a Jew and a vegetarian, I find it completely unconscionable that Emeril would use his fame to profit from a book that pushes the virtues of pork fat. Doesn't he realize that there is a small minority of us out there that doesn't subscribe to his over-the-top method of cooking everything with pork fat, as well as other animal by-products? I've watched his show a few times, and got this book from a friend a few months ago. While the man has some talent, I find it really distasteful that he profits from his fame and over-hyped ego. I looked in vain throughout the book for a recipe that would be culturally and morally sensitive, but came up empty handed. This book is a prime example of the excesses of the capitalist system gone awry.
Rating: 
Summary: Four Stars ... only because I haven't tried ALL the recipes
Review: Before getting this book, I was a big fan of Honeybaked Hams .. toss it in the oven to warm it up, and be done with it. BUT .. the recipe for Baked Ham with Spicy Sugar Glaze on page 191 of this book is FANTASTIC. Well worth the work to make it happen. I also recommend Emeril's pecan pie, (using his pecan crust from foodtv.com). And be sure to try the Skillet Corn Bread, Southern Greens, and Chicken Smothered in Onions! Yeah, Baby! Good Stuff! Like Emeril says .. it's NOT rocket science here... if you don't like Catfish .. use some other fish of similar consistency. If you don't like Quail, I don't know, try chicken. No big deal. Whether you like his TV show or not ... regardless of what you might think of Emeril (right ... as if you know him) .. the recipes really are good. Have fun in the kitchen, if you know what you like to begin with, you can make anything in this book, (or any other cookbook), work for you. Lastly, if you're on a diet ... fuhgeddaboutit!
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Summary: I feel that Emeril has found the appropriate blend.
Review: Emeril has found a splendid mixture of great ingredients to mix together for a wonderful meal. He not only mixes fantastic food items together, he also insures that each ingredient has the opportunity to contribute it's full flavor to the dish. He is an outstanding chef as well as teacher. He has my personal recomendation and respect. Larry Eberhard
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Summary: A chef? No, a joke.
Review: Emeril is a joke as a chef. It is well known throughout the cooking world that he couldn't boil water to save his life. The recipes in this book are borderline insults to real Louisiana cooking. For someone who keeps repeating that cooking 'aint rocket science', his recipes are anything but easy. Is it possible for him to cook just one dish without using a ridiculous list of ingredients and acting like a moron? Doubtful. I've even been to one of his tapings. What a rip-off! The audience is reminded over and over when to cheer for something he has done. It is also told how to react when given little tidbits of some amazing dish he threw together. Most of it was absolute crap. What it looks like and what it tastes like are two different things. The man has an over-sized ego and very little talent. If you want real Louisiana cooking, look for a book from Paul Prudhomme or John Folse. Either of those could cook circles around this clown. This book is a total waste of money.
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Summary: Emeril is as Cajun as I am
Review: Emeril is neither real nor rustic and this cookbooks is a sham, too. He's from Massachusetts, people. Maybe you love his personality but please don't buy into the hype. Go get yourself some really good cookbooks like WHO IS YOUR MAMA? and/or the RIVER ROAD series and /or Paul Prudhomme's books. Those are the real deal, not this stuff.
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