Perhaps because Emeril is a native of Massachusetts not the Big Easy he is irreverent enough to take liberties with traditional Creole and Cajun cuisine. The result is a playground of flavor texture and aroma. This book offers readers more than two hundred recipes for everything from Creole Callaloo to New Orleans Goat Cheese Cheesecake.Author: Emeril Lagasse and Jessie Tirsch A little Cajun a little Creole and a whole lot of New Orleans flavor 200 recipes Black & White and Color Photos 368 pages hardcover 7 3/8" x 10" From Kitchen Etc...
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