Emeril's Delmonico: (Hardcover) by Lagasse, Emeril
Hardcover; Published 9/30/2005; 288 Pages; ISBN 9780060740467
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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.
A great book about a great restaurant. Cooking some of these recipes is the fun part. Great Food! Great Taste!
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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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.