[.ca] Louisiana Real and Rustic (ISBN 0688127215)

From Amazon.com:
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

Like Grandmere made.....:
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.

Pork fat does NOT rule!:
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.

Okay, maybe just 4.5 stars:
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.

BAM! Kick up a knotch!:
I have become quite a fan of Emeril Lagasse. Of course, it helps that he and I come from the same part of New England originally and his cooking style and mine are quite similar. Needless to say that Emeril doesn't cook like a typical New Englander. Layered flavors are the order of the day in his (and my) kitchen. Most folks think of him as being a Cajun style cook. I look at his cooking as being a fusion between Cajun and Portugese. Louisiana Real and Rustic is a book that certainly belongs on any cook's bookshelf. It's on mine.

Another Great Book From Emeril:
His Louisiana-style creations in this book are outstanding. Shrimp, Crawfish, Jambalaya, Gumbos, Étoufée, they are all covered here along with desserts and drinks as well. This is the kind of cuisine I think about when I think of Emeril Lagasse. Definitely worth adding to your collection of recipe books. A really good value as it contains many recipes.