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At the forefront of an extraordinary culinary renaissance is Emeril Lagasse and his new book, Emeril's New New Orleans Cooking. As chef-proprietor of New Orleans's award-winning restaurant Emeril's, he fuses the rich traditions of Creole cookery with the best of America's regional cuisines and adds a vibrant palette of tastes, ingredients and styles. The heavy sauces, the long-cooked roux, and the smothered foods that were the heart of old-style New Orleans cooking have been replaced by simple fresh ingredients and easy cooking techniques with a light touch. Now Emeril serves up a masterpiece in his first, and eagerly awaited, cookbook, Emeril's New New Orleans Cooking. He shares the recipes that have made his restaurant both a local favorite and a number-one destination for visitors to New Orleans. Start with Big Easy Seafood Okra Gumbo, Oysta Pasta with Caviar, and Spinach and Goat Cheese with Warm Andouille Dressing. Move on to Pecan-Crusted Lemonfish with Lemon Butter Sauce and Pecan Crab Relish, Piri Piri Chicken with Jicama Orange Salad, Carpetbag Steak with Tasso Hollandaise, or Emeril's New New Orleans Paellaya-an inventive combination of paella and jambalaya. Finish with lavish, decadent desserts including Emeril's s ignature Banana Cream Pie with Banana Crust and Caramel Drizzles, New Orleans Goat Cheesecake, and Banana C hocolate Bread Pudding with Mint Creme Anglaise. No New Orleans Cookbook would be complete without a chapter on Sunday Brunch, and this one includes Crab Cakes with Tomato Mustard Coulis, Chicken Andouille Hash with Poached Eggs and Sauce Piquante, and a crowd-pleasing Smoked Salmon Cheesecake with Green Onion Coulis.
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