Rating: 
Summary: BAM! Kick up a knotch!
Review: I have become quite a fan of Emeril Lagasse. Of course, it helps that he and I come from the same part of New England originally and his cooking style and mine are quite similar. Needless to say that Emeril doesn't cook like a typical New Englander. Layered flavors are the order of the day in his (and my) kitchen. Most folks think of him as being a Cajun style cook. I look at his cooking as being a fusion between Cajun and Portugese. Louisiana Real and Rustic is a book that certainly belongs on any cook's bookshelf. It's on mine.
Rating:
Summary: Incredibly Basic, and Incredibly Fantastic
Review: I have literally a TON of cookbooks in my collection, but this one is always out and ready for use. Emeril has an amazing ability to take basic ingredients and walk you through step by step to create incredible meals. Don't know what a roux is? No problem. Intimidated by the thought of making your own sausage? Have no fear! The book is complete with basic staples like fresh worcestershire, jalapeno sauce and rustic rub (which by the way is great on potato chips and in a bloody mary!). My favorite dishes...Creole Onion Soup, Roasted Leg of Lamb, Pork Burgers, Skillet Oysters, and Peach Upsidedown Cake. Don't let this one slip by...you'll be HAPPY, HAPPY!
Rating:
Summary: You just can't go wrong.
Review: I have made just about all of the recipes in this cookbook. The ingredients are easy to obtain in most cities and the recipes are well written and easy to follow. I've never had a single one turn out bad! The guests I've cooked for all rave about how good the food is and I've turned a lot of my friends onto Emeril and his shows on FoodTV. I would highly recommend this cookbook and any of Emeril's books to anybody who would like to try something different for a change of pace. Bon Appetit! Oh and yeah......BAM!
Rating: 
Summary: Someone Help
Review: I love cook books and enjoy tour books that add history with the book. Emeril Lagasse manages to combine both in his "Lousiana Real and Rustic". His tidbits of history are entertaining, and his receipes are easy to read and understand. The only fault I find in this book is the green printing at the beginning of certain pages, especially those printed on the green paper. It is a little difficult to decipher. I really would recommend this book, even if you don't really like Emeril.
Rating:
Summary: Emeril's a tour guide & chef
Review: I love cook books and enjoy tour books that add history with the book. Emeril Lagasse manages to combine both in his "Lousiana Real and Rustic". His tidbits of history are entertaining, and his receipes are easy to read and understand. The only fault I find in this book is the green printing at the beginning of certain pages, especially those printed on the green paper. It is a little difficult to decipher. I really would recommend this book, even if you don't really like Emeril.
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Summary: Excellent real Louisiana cooking!
Review: I'm from New Orleans and have been a weekend chef for years. This book rapidly became my favorite along with the cookbook from Antoine's. This book represents real Louisiana cooking, from all parts of the state. It is not a book of fancy, trendy, glamour food, but real Louisiana cooking at its finest. Emeril really has a true Louisiana soul. I had the pleasure of dining at Emeril's in the New Orleans warehouse district while he was behind the chef's bar with two of his chefs. They cut up, made jokes, drank shots, passed out food and drink samples. We all had a great time. He works hard and plays hard. That is the real Louisiana spirit. This book captures a lot of that spirit. Try the chicken and sausage gumbo, the red beans and rice, or shrimp and okra gumbo to start. You'll be hooked too!
Rating: 
Summary: Lousiana cooking
Review: I've been to Louisiana, I've lived in Louisiana, I've eaten good Louisiana cooking, and this ain't it. I don't know what he's trying to prove with this book, but this ain't the way I've ever seen anyone cook. My family would be sick trying to eat this food. I don't know who Emeril is trying to be, but it ain't a cook.
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Summary: I CAST MY VOTE FOR EMERIL!!!
Review: I've tried 20 or more recipes in this book and each one was a huge success, due to Emeril's painstaking care to include detailed instructions. I knew nothing about cajun or creole cooking prior to watching "Emeril Live" on the Food TV network, then visited Emeril's Restaurant in New Orleans ... we were fortunate to be able to sit at the "Chef's Bar" and Emeril personally cooked our dinners while we observed. THIS is an experience we will never forget. The entire dinner was absolutely SUPERB ... definitely a five-star dinner. That was when I decided to buy Emeril's book, Louisiana Real & Rustic. It was the beginning of a wonderful culinary adventure for me, a person who "didn't like spicy food" ... hah! I've changed my mind! Be sure to try Emeril's recipe for "Smashing Smashed Potatoes" from Louisiana Real & Rustic ... it will forever change your opinion of mashed potatoes ... guaranteed!
Rating:
Summary: Great Food from a Great Chef!
Review: It seems nobody takes Emeril seriously just because he is famous, wildly successful and did have a failed attempt at a horrible tv show. But that aside, Emeril Lagasse is an excellent chef. He's where he is for a reason. I was a skeptic, scoffing at him, but now I amoung the "Emeril cult". This book is great. I use it all the time. I served the crawfish etouffee for a dinner party and got rave reviews. I served the candied yams for Thanksgiving and again had people talking. Trust me, this book is a keeper. Don't listen to those who are just jealous and resentful of his success.
Rating:
Summary: Emeril's "HAPPY HAPPY" Contribution to American Cooking
Review: Louisianna Real and Rustic successfully accomplishes two objectives. First, it teaches us about life in Louisianna through the eyes of a native son, or so it seems. Second, it provides us with creative tantillizing recipes that honors the region.
There are many cookbooks out there rich in recipes, but poor in cultural understanding. Emeril understands that in order for one to truly cook the food of a particular region you must understand the people and the lifestyle of that area.
Emeril has contributed to American cooking the "BAM" and the "HAPPY HAPPY" that makes it so rich and diverse.
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