Rating: 
Summary: BAM!!!!!!!!!!!!!!
Review: Emeril's cooking is real cajun cuisine. Living in Louisiana myself I taste lots of cajun cooking, and I have to say this is real cajun. This Book is none of that fake stuff. What could I say more than that Emeril really knows how to kick it up a notch.
Rating:
Summary: Great, "long time to prepare" dishes.
Review: Have prepared several of the dishes in the book. If you enjoy cajun food it should be on your shelf!
Rating:
Summary: Another Great Book From Emeril
Review: His Louisiana-style creations in this book are outstanding. Shrimp, Crawfish, Jambalaya, Gumbos, Étoufée, they are all covered here along with desserts and drinks as well. This is the kind of cuisine I think about when I think of Emeril Lagasse. Definitely worth adding to your collection of recipe books. A really good value as it contains many recipes.
Rating:
Summary: Another Great Book From Emeril
Review: His Louisiana-style creations in this book are outstanding. Shrimp, Crawfish, Jambalaya, Gumbos, Étoufée, they are all covered here along with desserts and drinks as well. This is the kind of cuisine I think about when I think of Emeril Lagasse. Definitely worth adding to your collection of recipe books. A really good value as it contains many recipes.
Rating: 
Summary: It's okay
Review: I bought this book a few months ago at a local store. I wanted to cook a 'cajun' dinner for some of my friends. The food turned out okay, but it wasn't great. I have tried about a third of the recipes, but they all turn out average. Needless to say, I am less than impressed.
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Summary: a fun read and great recipes
Review: I got this book from a friend who recently visited New Orleans for a conference and ate in one of Emeril's restaurants. She knows that I'm an avid cook who likes to try new things and has never been to Lousiana. This book is excellent for many reasons. First and foremost the recipes are great. They are well-selected and straight-forward to follow. Very often the secret to a special twist in the local or ethnic cuisine lies in the basics of being able to make the right kind of broth or sauce base. Emeril provides a wealth of information in this regard. He also shows once again that often the simple, traditional recipes are the best. All of the recipes he provides come from Louisiana locals and he gives us the stories of how he found these recipes. These are very interesting and entertaining. One of my favorites is the seafood gumbo and he describes how he learned to make it from an old fisherman as they were riding on his boat. The book also gets high marks for pleasing the eye: the photography throughout is outstanding. The pictures have nothing to do at all with the recipes most of the time, though, so if you do need visuals as a guide, this is not the book for you. However: his cooking instructions are so clear that in my opinion instructive pictures are superfluous anyway. Get it, read it, cook, and enjoy!
Rating:
Summary: Okay, maybe just 4.5 stars
Review: I had to laugh when I read some of the reviews for this book. People in Wisconsin saying that the food isn't authentic Cajun, a vegetarian Jew lambasting the cuisine of my culture for being "insensitive." Emeril sure can stir folks up. Listen, cher, my family has lived in Louisiana since before there was a Louisiana. Part Creole, part "river-road", part Cajun, I've eaten it all. Most cooks down here don't cook from a recipe--they cook the way their mamas taught them and use whatever they have handy at the time. The food in this cookbook isn't New Orleans cuisine, by and large.....it's exactly what the title says--rustic country food that's about as close to the taste of the bayou as you can get. A couple of these recipes are bad, I'll admit. The rice dressing recipe is a dud, and I don't know where he got the idea that we "cedar plank" anything in South Louisiana. But for the most part, the recipes look like they way I was taught to cook by my grandmere, MiMi. When I get sick of fusion food, low-fat, fast food, no-carb, wasabi crusted everything topped with a port wine reduction, I get out those old cast-iron pots and get busy. This is by far the least "Emerilized" of any of his books, and in my opinion, by far the best.
Rating:
Summary: Like Grandmere made.....
Review: I had to laugh when I read some of the reviews for this book. People in Wisconsin saying that the food isn't authentic Cajun, a vegetarian Jew lambasting the cuisine of my culture for being "insensitive." Emeril sure can stir folks up. Listen, cher, my family has lived in Louisiana since before there was a Louisiana. Part Creole, part "river-road", part Cajun, I've eaten it all. Most cooks down here don't cook from a recipe--they cook the way their mamas taught them and use whatever they have handy at the time. The food in this cookbook isn't New Orleans cuisine, by and large.....it's exactly what the title says--rustic country food that's about as close to the taste of the bayou as you can get. A couple of these recipes are bad, I'll admit. The rice dressing recipe is a dud, and I don't know where he got the idea that we "cedar plank" anything in South Louisiana. But for the most part, the recipes look like they way I was taught to cook by my grandmere, MiMi. When I get sick of fusion food, low-fat, fast food, no-carb, wasabi crusted everything topped with a port wine reduction, I get out those old cast-iron pots and get busy. This is by far the least "Emerilized" of any of his books, and in my opinion, by far the best.
Rating:
Summary: Like Grandmere made.....
Review: I had to laugh when I read some of the reviews for this book. People in Wisconsin saying that the food isn't authentic Cajun, a vegetarian Jew lambasting the cuisine of my culture for being "insensitive." Emeril sure can stir folks up. Listen, cher, my family has lived in Louisiana since before there was a Louisiana. Part Creole, part "river-road", part Cajun, I've eaten it all. Most cooks down here don't cook from a recipe--they cook the way their mamas taught them and use whatever they have handy at the time. The food in this cookbook isn't New Orleans cuisine, by and large.....it's exactly what the title says--rustic country food that's about as close to the taste of the bayou as you can get. A couple of these recipes are bad, I'll admit. The rice dressing recipe is a dud, and I don't know where he got the idea that we "cedar plank" anything in South Louisiana. But for the most part, the recipes look like they way I was taught to cook by my grandmere, MiMi. When I get sick of fusion food, low-fat, fast food, no-carb, wasabi crusted everything topped with a port wine reduction, I get out those old cast-iron pots and get busy. This is by far the least "Emerilized" of any of his books, and in my opinion, by far the best.
Rating:
Summary: Mr. Lagasse does it again!
Review: I have an entire library of chef/cookbooks...and I like to USE them before I recommend them. It should say something that this is one of my favorites...as are his other two. The pictures are nice, but it is the quality of the food that is important. There are simple dishes and more complex ones as well. He doesn't talk down to you (as so many of the books I have do) and takes for granted you know how to boil water or you wouldn't have his book in the first place. If you like it hot, the Bam Bam Man comes through with flying colors. Pork Fat Rules!
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