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- catalog abstract "In his first cookbook, Emeril Lagasse fuses the rich traditions of Creole cookery with the best of America's regional cuisines and adds a vibrant new 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heavy sauces, the long-cooked roux, and the smothered foods that were the heart of old-style New Orleans cooking have been replaced by simple fresh ingredients and easy cooking techniques with a light touch. Emeril offers not only hundreds of easy-to-prepare recipes, but plenty of professional tips, shortcuts, and useful information about stocking your own New Orleans pantry and making your own seasonings.--From publisher description.".
- catalog alternative "New New Orleans cooking.".
- catalog contributor b7204666.
- catalog contributor b7204667.
- catalog contributor b7204668.
- catalog contributor b7204669.
- catalog created "c1993.".
- catalog date "1993".
- catalog date "c1993.".
- catalog dateCopyrighted "c1993.".
- catalog description "In his first cookbook, Emeril Lagasse fuses the rich traditions of Creole cookery with the best of America's regional cuisines and adds a vibrant new 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heavy sauces, the long-cooked roux, and the smothered foods that were the heart of old-style New Orleans cooking have been replaced by simple fresh ingredients and easy cooking techniques with a light touch. Emeril offers not only hundreds of easy-to-prepare recipes, but plenty of professional tips, shortcuts, and useful information about stocking your own New Orleans pantry and making your own seasonings.--From publisher description.".
- catalog description "Introduction ---Emeril's pantry: basic recipes and basic techniques -- New new beginnings: appetizers and tantalizers -- Pot food: soups and stews --The new Italian renaissance: pasta and risotto -- Greens and other colors: salads and dressings -- Midday Sunday: the brunch bunch -- By the Bayou: new new seafood --Fowl play: chicken, duck, and quail --The new meat menu: beef, veal, and lamb --Pig heaven: pork--Choosing sides: vegetables, legumes, potatoes, and relishes --Your daily bread: breads, breadsticks, biscuits, and muffins -- Sweet revolution: desserts -- Index.".
- catalog extent "xiii, 354 p. :".
- catalog identifier "0688112846 (acid-free paper) :".
- catalog issued "1993".
- catalog issued "c1993.".
- catalog language "eng".
- catalog publisher "New York : Wm. Morrow,".
- catalog spatial "Louisiana New Orleans.".
- catalog subject "641.59763 20".
- catalog subject "Cooking Louisiana New Orleans.".
- catalog subject "Cooking, American Louisiana style.".
- catalog subject "TX715.2.L68 L34 1993".
- catalog tableOfContents "Introduction ---Emeril's pantry: basic recipes and basic techniques -- New new beginnings: appetizers and tantalizers -- Pot food: soups and stews --The new Italian renaissance: pasta and risotto -- Greens and other colors: salads and dressings -- Midday Sunday: the brunch bunch -- By the Bayou: new new seafood --Fowl play: chicken, duck, and quail --The new meat menu: beef, veal, and lamb --Pig heaven: pork--Choosing sides: vegetables, legumes, potatoes, and relishes --Your daily bread: breads, breadsticks, biscuits, and muffins -- Sweet revolution: desserts -- Index.".
- catalog title "Emeril's new New Orleans cooking / Emeril Lagasse and Jessie Tirsch ; photographs by Brian Smale.".
- catalog title "New New Orleans cooking.".
- catalog type "text".