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Type of bind: Hardcover
Dewey Decimal Number: 641.5976
EAN num: 9780060740467
ISBN number: 0060740469
Label: William Morrow Cookbooks
Manufacturer: William Morrow Cookbooks
Quantity: 1
Page Count: 288
Printing Date: October 01, 2005
Publishing house: William Morrow Cookbooks
Release Date: October 04, 2005
Sale Popularity Level: 214163
Studio: William Morrow Cookbooks
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Product Description:
For more than 100 years, Delmonico has embodied the spirit of New Orleans. First opened in 1895, Delmonico Restaurant and Bar in New Orleans reopened its doors a century later to tremendous acclaim as Emeril's Delmonico. In his latest cookbook, America's favorite celebrity chef presents a collection of recipes that are adapted and simplified for home cooks, featuring a combination of Creole classics and Emeril's kicked-up creations.
Emeril's Delmonico is full of recipes for hearty, innovative food steeped in New Orleans style. Illustrated with both contemporary full-colour and vintage black-and-white photographs, Emeril's Delmonico paints a lively, evocative portrait of Emeril's classic cuisine and the rich culinary history of New Orleans.
Amazon.com Review:
First opened in 1895, Delmonico Restaurant and Bar in New Orleans was a Creole cooking landmark. Acquired by celebrity chef Emeril Lagasse in 1995, the new Delmonico's features classic dishes as well as Lagasse's riffs on traditional fare. Emeril's Delmonico offers 130-plus recipes from the restaurant--favorite dishes like St. Paul's Seafood Gumbo, Shrimp Remoulade, and Chicken Rocambeau (prepared with marchand du vin and hollandaise sauces), and 'newer' fare such as Chorizo and Manchego Cheese Omelet, and Lump Crabmeat and Brie Strudels with Herbsaint Cream Glaze. This is, for the most part, rich, saucy cooking that requires a commitment of time--and in many cases, ready cash--to accomplish. Though the recipes aren't difficult, many entail multiple preparations (as well as Lagasse-brand products) to complete, and are probably best reserved for weekend cooking and eating. With an attractive section on desserts that includes Velvet Chocolate Tort with Clear Orange Caramel Sauce and Delmonico's famed baked Alaska (as well as a crème brûlée recipe that directs cooks to partially burn its sugar glaze--diners beware!), colour photos, and sections on drinks and brunch dishes, the book will appeal to Lagasse fans who want either to fantasize about the master's cooking, or give themselves a kitchen workout. Those interested in Creole cooking, one of America's great inventions, should also take a look. --Arthur Boehm
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Rated by buyers -
I have come to enjoy Emeril Lagasse's Food Channel show. "Kick it up," "Bam," and "Oh, yeah, Babe" are some of his familiar remarks. The audience cheers as he adds essence or garlic to his works-in-progress.
The premise of this cookbook is interesting. The long-time grand restaurant in New Orleans, Delmonico, shut down in the late 1990s. If you're curious, yes, it had a strong tie to the original New York Delmonico. Emeril Lagasse decided to keep the restaurant going.
This volume begins by telling the story of this restaurant over the years--now well over 100 years old. The cookbook portion is organized in a fairly standard way--Drinks, Hors d'oeuvres, Soups, Salads, Brunch, Seafood, Poultry, Meat, Side dishes, desserts. The final segment provides recipes of the basic foundations of cooking, such as stocks, how to make clarified butter (I've never done it, but Emeril makes it easy for me to understand how to make this), and, as one might guess, Emeril's own spice mix, "Essence."
Some of these recipes are too much work for me. But others are interesting and dishes that someone like me can actually make. There is the old Delmonico House Salad (a specialty before Emeril took over the restaurant): broccoli, carrots, lettuce, beets, tomato, and the Delmonico dressing (itself comprised of mustard, A1 steak sauce, Worcestershire sauce, blue wine vinegar, etc. Lots of ingredients, but fairly simply to make, if you have measured out all ingredients beforehand. I look forward to making this delicious sounding dish in the subsequent few weeks.
One poultry dish that seems enchanting: Chicken Delmonico. As with many other recipes, the hardest work is up front, measuring out ingredients and having them ready when the time comes to deploy them. Boneless chicken breasts (what the French call "supreme de volailles," I believe), Essence, artichokes, egg, onions, garlic, mushrooms, chicken stock, heavy cream, and so on (the list of ingredients is dizzying and exhausts me). But the end result sounds absolutely delicious. Another recipe that I intend to take a crack at.
Steak Diane is a tasty dish! This cookbook has one recipe for this classic. There is also a nice recipe for a side dish--roasted garlic smashed potatoes that is pretty straightforward. And so on and so on.
Again, there is a lot of preparation needed for the recipes, but many of them--once those very first steps have been completed--are not terribly difficult. So, it looks to me like some patience and preparation can translate some of these recipes into delicious meals. I just bought the book, so haven't yet had time to try any recipes out. But I'm looking forward to experimenting with some of these. Looks to me like a cookbook worth taking a look at, if you don't mind the preparation.
Rated by buyers 
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I have eaten at delmonicos in vegas a few times ..and I tried to recreate the dishes with this book ....not even close ...however the recipes were good ...! I have many emeril books and he is a great chef!
Rated by buyers 
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We are impressed, my wife and I have bought several cookbooks over the years and this one surpasses most if not all of them. Professional and yet personal in content, there are numerous recipes for soups, salads, brunches, seafood, poultry, side dishes, meats, sweets, cocktails and libations with easy to read recipes all backed up by full page COLOR photos. Even the most inexperienced cook ~ yours truly ~ can follow and fix these recipes without much difficulty and end up with mouth watering food that will curl your toes, make you smile REAL BIG and make you say, "Mmmmmmmmmm, that's so GOOOOOOD!" Talk about turning it up another notch!
My wife said that usually there is only one or two recipes in any given cookbook that she is normally interested in, that's mainly why she buys them but doesn't like spending the money for just 1 or 2 recipes, but in this book she has found several that she likes and said that the money spent was worth it, especially the dessert section!
There is a short history of the restaurant itself from it's origin back in 1820 to the one presently located in New Orleans, there is a short tribute to the old Delmonico cooks, and a thank you section for all that contributed in the making of this book by Emeril himself that really adds a personal quality to the content of this book. This book was not something that was thrown together at the last minute that had Emeril's name attached to it so that it would sell, it is really something special that came together during it's making that I am sure you will see if you buy one. It's in hardback so that it can take a beating in the kitchen while recipes are being made. My wife says that it's also good for running your husband out of the kitchen while things are cooking!
I am a mediocre cook at best, however, when I am armed with this book while I'm cooking, I really do feel super and I have a lot more confidence than I normally do! My wife is the master cook of the family and she loves it and recommends it, I think that it is safe to say that you probably won't be disappointed if you buy it. If you're still not sold on this book then I encourage you to go to one of the retail book sellers in your area to look at the book and check it out for yourself in their store. That way you don't have to spend any money. Thanks for letting me share!
Rated by buyers 
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I judge all books on Louisiana cooking aganst Paul Prudhomme's great Louisiana Kitchen that's a high standard but a worthy one. Emeril comes up short. When a cook book author lists LeGout thick Chicken Base as an intigral igrediant can Cambell's soup be far behind? The truth is that a lot of these Louisiana glopy mixtures do tast really good. So I'm sure that these recipes will work and after a couple of good Martinis they are just great.But they do not lead us to our Better Cooking Angels.
Rated by buyers -
Emeril has many amazing talents, developed by zest for good food and preserving yet extending the culinary past. Here, infamous Delmonico NYC and NO are propelled into a rich future by the BamMan.
Lagasse pays homage to the past Creole and NY menus, yet gives them twists and kicks up a few notches with his offerings. It's neat that he lets the former chefs test kitchen these and incorporates much of their tastes and advice.
There is much here to try from this varied and sophisticated collection of recipes. Feast your eyes and tastebuds on such as: Lump Crabmeat and Brie Strudels with Herbsaint Cream Glaze; Oyster Artichocke Soup; Arugula, Duck and Strawberry Salad with Balsalmic Brown Sugar Vinaigrette and Candied Pecans; Chorizo and Manchego Cheese Omelet; Trout Delmonico (awesome dish with shrimp/oysters in lemon butter sauce, simple yet elegant showstopper); Individual Beel Wellingtons with perigourdine Sauce; Stilton Potato Gratin; Velvet Chocolate Torte with Clear Orange-Caramel Sauce; Lemon Meringue Pie (improved custard with thick, blowtorched meringue).
This certainly isn't for the intimadated by multiple steps or fresh and some exotic ingredients, but for rest and the venturesome in the gastric, this book is toprate. The home gourmet will have ample ammo for that subsequent blow-away dinner party. This is superb, outstanding recipe collection from one of today's best.
Great photos as well as pointers and history of restaurant is outstanding.
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