Emeril's Delmonico: (Hardcover) by Lagasse, Emeril

Emeril's Delmonico: (Hardcover) by Lagasse, Emeril

Hardcover; Published 9/30/2005; 288 Pages; ISBN 9780060740467

Item #396220 - In Stock

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A collection of easy and elegant recipes from his acclaimed restaurant, adapted and simplified for home cooks, and feature a combination of old world classics and Emeril's kicked-up Creole creations including barbecued shrimp and grilled fish, to roast duck, flavorful pastas, and juicy steaks (including Emeril's E-1 Steak Sauce), plus show-stopping desserts.

Customer Reviews
Recommended by 100% of reviewers   |   Rated a "Good Value" by 83% of reviewers
one of Emeril's best yet
by Debra, MS
February 23, 2007

I have quite a few of Emeril's cookbooks and I think I like this one the best.

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excellent reference
by fred, NY
May 18, 2010

I purshased this book after frequently watching Emeril on TV. While the recipies range from simple to complex, the dishes I've tried came out well if you read the recipie through 1-2 times before attempting to prepare it. The book is very well done second only to dining at the Delmonico in person.

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high quality recipes
by Thomas, IA
May 24, 2010

A great book about a great restaurant. Cooking some of these recipes is the fun part. Great Food! Great Taste!

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Guy Fieris Diners, Drive-Ins and Dives 3
Cooking Tip From the Food Network Kitchens

Buy fish the day you plan to cook it and keep it in the coldest part of the fridge (all the way in the back). Or keep it on ice in a colander set in a bowl, which should keep it good for a day or two. Freezing fish makes it a little mushy; fine for broiling or stews, not great for sautes.