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Cookbook

 

Every Day's A Party
Louisiana Recipes for
Celebrating with Family and Friends

By Emeril Lagasse
with Marcelle Bienvenu & Felicia Willett

Every Day's A Party  
Come celebrate Louisiana's joie de vivre and unique culinary essence in Emeril Lagasse's latest cookbook Every Day's A Party: Louisiana Recipes for Celebrating with Family and Friends. Join this world-famous chef as he takes you through a year's worth of party and festival menus, created Louisiana style! You'll kick off the Sugar Bowl in January with a recipe for Shrimp Creole, cook Warm Pimiento Cheese-Stuffed Tomatoes in June for the French Market Tomato Festival, and finish the year with Truffle Potato Pizza for the Christmas Tree Trimming Party. With over 120 recipes and Emeril's signature "kick-it-up-a-notch" approach, Every Day's A Party is the perfect resource for every celebration.

Emeril's dishes emphasize ingredients indigenous to Louisiana. Every one of them incorporates a bit of history and culture as Emeril takes us down the backroads and into the bayous to discover how the locals prepare their traditional recipes. Favorites such as Crawfish Pies, Hot Jalapeño Crab Dip, and Trout Stuffed with Crawfish Dressing celebrate Louisiana's Crab and Crawfish Festivals and bring that luscious flavor right into your kitchen. Looking for a reason to celebrate? How about your own shrimp festival. In August several are held in the port towns along Vermilion Bay, and Emeril suggests recipes like Shrimp Clemenceau, Shrimp Stew, and Shrimp Toast.

Emeril believes that the secret to Louisiana food is in the seasonings-"they are the heart and soul of the cuisine." Enjoy the hot and spicy fetes of New Orleans with dishes like Gumbo Ya-Ya (October/Gumbo Cookoff), Frito Pie-Chili and Frito corn chips (February/Mardi Gras), and Shrimp Creole (January/Sugar Bowl). Seafood lovers will be enchanted by Emeril's shellfish recipes like Crabmeat with Celery and Root Mayonnaise (February/Ash Wednesday), Pan-Seared Escolar with Crabmeat and Chanterelles (March/Emeril's Tenth Anniversary), and Salt-and-Herb-Crusted Red Snapper (January/Cigar Dinner).

Rice, beans, and grains are another cornerstone in Louisiana cuisine. In fact, Louisianans consume five times as much rice in one year as other Americans. Favorite recipes include Roasted Squab with Orange Rice (December/Christmas), Split Pea Soup (February/Mardi Gras), and Duck and White Bean Soup (October/Halloween). Emeril's Barbecue Beans (July/Fourth of July) show his northern roots. Based on classic Boston baked beans, Emeril's recipe is done entirely on top of the stove. Navy beans are slow-cooked for four hours with bacon, onions, brown sugar, and ketchup for a flavor that is out of this world.

No meal in a Louisiana home is complete without sweet cake, pie, custard, or bread. Emeril serves up tasty Apple Custard Pie (March/St. Patrick's Day), Pecan Florentines (May/Mother's Day), and Chocolate Chess Pie (February/St. Valentine's Day) with plenty of gusto. For the Strawberry Festival in April, Chocolate Strawberry Shortcake Cake combines the sweet taste of biscuit with ice cream and mounds of berries. As an added bonus for chocolate lovers, Emeril blends cocoa into his shortcake mix to give this traditional recipe a new twist.

Every Day's A Party celebrates Louisiana cuisine, culture, and history. Fully illustrated with over 50 photographs, this cookbook brings alive the look and feel of Louisiana in all its festivity. Guaranteed to satisfy every palate, Emeril Lagasse's Every Day's A Party is a culinary excursion that you won't want to miss.

 

About the Authors

Emeril Lagasse, the talk of New Orleans and one of the best-known chefs in the country, has helped revitalize and spread the gospel of Creole-Acadian cooking. Using only freshest produce and meats, and the finest products that southern Louisiana has to offer, Emeril Lagasse's award-winning cooking is deeply based on the bayou's culinary traditions but is made extraordinary by his contemporary flair.

Now chef/proprietor of six restaurants-three in New Orleans-Emeril opened his flagship restaurant, Emeril's, in the New Orleans warehouse district in 1990. NOLA (an acronym for New Orleans, Louisiana) was launched in the French Quarter in 1992, and in June 1998 the landmark Delmonico's was reopened under Emeril's management. Embracing the rest of the country, Emeril opened two restaurants in Las Vegas: Emeril 's New Orleans Fish House at the MGM Grand Hotel in the fall of 1995 and Delmonico Steak House at the Venetian Hotel in the spring of 1999. His Florida venture is a second Emeril's, which opened in January 1999 at Universal Studios in Orlando.

In addition to running his restaurants, Emeril is the host of the Food Network's two highest-rated programs: The Essence of Emeril and Emeril Live. In 1997, he won the CableAce Award for "Best Informational Series" and was nominated for a James Beard TV Award for his The Making of Emeril Live documentary. He can also be seen weekly as food correspondent for ABC's Good Morning America.

Emeril has also become an established cookbook author. His latest cookbook, Every Day's A Party is a year's worth of party and festival recipes from Louisiana. Emeril's first cookbook was Emeril's New New Orleans Cooking (William Morrow; 1993; $25/hardcover), followed three years later by Louisiana Real & Rustic (William Morrow; 1996; $25/hardcover). His popular 1997 holiday-entertaining cookbook, Emeril's Creole Christmas (William Morrow; 1997; $22/hardcover), was a bestseller. Emeril's New York Times bestseller, Emeril's TV Dinners (William Morrow; Oct. 1998; $25/hardcover), features recipes from the Food Network's award-winning Emeril Live and The Essence of Emeril.

The reception Emeril and his restaurants have received in the culinary community confirms his commitment to top quality and innovative food. In 1991, Food & Wine named Emeril One of America's Top Twenty-five New Chefs, The James Beard Foundation honored him as the Best Southeast Regional Chef, and Esquire dubbed Emeril's restaurant Restaurant of the Year. In 1997 The James Beard Foundation nominated him for their highest honors: Outstanding Chef and Outstanding Service Award for Emeril's restaurant. In 1998, GQ magazine readers elected him in the chef's category as Man of the Year, while Emeril's New Orleans Fish House was recently named Zagat Survey's Best New Restaurant in Las Vegas. Emeril has also just been voted one of People magazine's 25 Sexiest Men Alive (November 1999 issue).

Emeril has received praise from national publications such as Entertainment Weekly, Travel & Leisure, USA Weekend, Southern Living, Men's Journal, Newsweek, Self, Esquire, Time, TV Guide, USA Today, and People. He has been seen frequently on The Tonight Show with Jay Leno, NBC's The Today Show, CBS's This Morning, Good Morning America, Prime Time Live, Late Night with Conan O'Brien, and The Rosie O'Donnell Show.

Emeril, who is of Portuguese and French Canadian decent, grew up in the small town of Fall River, Massachusetts, where he worked in a local Portuguese bakery and learned the art of bread-baking and pastry. As a teenager he turned down a music scholarship to follow his dream of cooking and worked his way through the culinary program at Johnson & Wales University, where he later received an honorary doctorate. Emeril trained in France and then returned to work in New York, Boston, and Philadelphia. Persuaded to move to the Big Easy, Emeril fell in love with New Orleans and worked as executive chef at the legendary Commander's Palace for seven and a half years before opening his own restaurants.

Marcelle Bienvenu, born and raised on the Bayou Teche, has extensive culinary and writing experience. After graduating from the University of Southern Louisiana, she worked as a feature writer for the New Orleans Times-Picayune. She then operated her own restaurant, Chez Marcelle, near Lafayette, Louisiana, and worked for many of the top restaurants in New Orleans. Marcelle currently writes for several Louisiana publications, including Louisiana Life Magazine, Teche News, and Times of Acadiana. Since 1984, she has written a weekly "Cooking Creole" column in the Times-Picayune. Coauthor of Emeril's latest book, Every Day's a Party, Louisiana Real & Rustic, Emeril's Creole Christmas, and Emeril's TV Dinners. Marcelle is also sole author of numerous other books. Marcelle still resides on the Bayou Teche in St. Martinville, Louisiana.

Felicia Willett is a graduate of the School of Culinary Arts at Johnson & Wales University and currently coordinates food production for the Food Network's Emeril Live and Essence of Emeril shows. She also coordinates Emeril's food segments on ABC's Good Morning America. Felicia is coauthor of Emeril's TV Dinners. A native of Jonesboro, Arkansas, she lives in New Orleans.

Buy the Book!

 

Every Day's A Party
Louisiana Recipes for Celebrating
with Family and Friends

By Emeril Lagasse
William Morrow, October 1999
Hardback, $26.00
ISBN: 0-688-16430-7
Information provided by the publisher.

 

Every Day's A Party

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This page created December 1999


 

 
 

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