Louisiana Real and Rustic 
asked by runningscared on November 6, 2006 9:28 PM
Emeril Lagasse is in love with Louisiana. His first book, the masterful New New Orleans Cooking, began the relationship. In Louisiana Real and Rustic, Emeril has turned it into a full-blown affair. Along with coauthor Marcelle Bienvenu, Emeril set out across the state in search of that "culinary state of grace" Lousianans seemed to be naturally blessed with. The result is 150 recipes that serve at once as cultural history, geography lesson, and some mighty fine eating. This is a roots cookbook through and through, and the first lesson to learn is that in Louisiana, the roots run deep. Acadian, Creole, north Louisiana, south Louisiana, Bayou, country, city--each figures into the mix, and Emeril explores them all. He shows you gumbos that can be made with a French roux, African okra, or a filé from the indigenous Indians. There are famous Meat Pies from Natchitoches, Louisiana; Creole dishes like Catfish Pecan Meuniere; and classic étouffées, jambalayas, and fricassees--the one-pot meals that are the heart of Acadian (a.k.a. Cajun) cooking. The opening sections on the "Garde Manger" (food safe) and "Sauces" (try the recipe for homemade Worcestershire sauce) are indispensable for anybody even remotely interested in the food of Louisiana. More importantly, Emeril understands that food is another part of history, the people, and their culture--and in Louisiana, they eat well. --Mark O. Howerton
Reviews
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I've built some of my own recipes from Emeril's book. This is a good asset to have in the kitchen.
reviewed by noreason on November 8, 2006 7:03 PM
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i was given this book as a gift a few years back - i've tried many of the dishes and can recommend this as a great guideline for cajun/creole cooking. having read some of the reviews, particularly the one entitled "Pork Fat Does Not Rule", i must ask the reviewer....why did you buy this book (or did you even buy it; perhaps this is your political forum?)? if you are indeed Jewish and have ever watched Emeril cook on television, what did you expect? Clearly this person knows nothing about the history of New Orleans nor about Cajun or Creole cuisine. Why in the world would a vegetarian consider buying this....why would anyone buy this book for a vegetarian?? Further, it is not Emeril's charge to please each and every ethnic, religous, vegan/vegetarian in the USA......Look, cookbooks are guidelines for inventing and creating interesting and tasty meals. One can certainly substitute kosher turkey bacon, chicken fat from kosher sources, smoke-flavored soy-based products, etc., etc., for the pork fat/meats and come away with a happy stomach and satisfied mind. Emeril knows how to cook, and how to enjoy life. Use your imagination and you can enjoy this book, regardless of your ethnic/religious background. A solid cookbook!!
reviewed by oden on November 19, 2006 10:09 AM
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Mr. Alan M. Shurgin from Waller County, Texas who has a review below, obviousley has issues that will require professional help if they are to be resolved. This was not supposed to be a vegetarian cookbook. Nor was it supposed to be sensitive to someone's cultural dining needs. If it isn't your kind of book, don't buy it you idiot! On the other hand, if you're looking for a good number of highly refined recipies, then this might be right up your alley.
reviewed by mullers on November 29, 2006 2:24 AM
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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.
reviewed by goonball on November 29, 2006 10:56 AM
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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.
reviewed by stonefox on November 29, 2006 12:22 PM