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Chef Emeril Lagasse
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Emeril by Steven Freeman

CREOLE AND CAJUN CLASSICS 
For more about New Orleans and Louisiana Creole and Cajun cuisine we recommend the cookbooks of Chefs Emeril Lagasse,  Paul Prudhomme and Tom Fitzmorris.
Chef Emeril Lagasse received his first culinary experience from his mother, Hilda. As a teenager, he worked at a Portuguese bakery in Fall River, Massachusetts. He decided not to attend the New England Conservatory of Music as a full scholarship student, instead he pursued a career as a professional chef earning a degree from Johnson and Wales University. Lagasse was also awarded an honorary Doctorate degree from the university. He traveled to Paris and Lyon where he perfected his skills in the art of classic French cuisine. On his return to the U.S., Lagasse became a star chef at the legendary New Orleans restaurant, Commander's Palace. He is now the chef-proprietor of ten restaurants. In New Orleans, Emerils'Restaurant   was opened in 1990 in the Warehouse District; two years later he opened NOLA Restaurant  in the French Quarter and in 1998, opened Emeril's Delmonico  in New Orleans's historic Garden District. His many awards include being named "Restaurateur of the Year" in 2007 by New Orleans CityBusiness and receiving the "Lifetime Achievement Award" from Food Network's South Beach Wine & Food Festival" in 2007. He is well-known throughout the U.S. as a result of his many television appearances on the Food Network and ABC's "Good Morning America". Lagasse is the author of twelve cookbooks including Emeril's New New Orleans Cooking *,   his creative take on Creole cuisine and a children's cookbook, Emeril's There's a Chef in My World.   His latest book with HarperStudio, Emeril at the Grill,   will be released on May 5, 2009.  His charity work includes the Emeril Lagasse Foundation  to support and encourage programs creating developmental and educational opportunities for children.
*See Recipespage for Emeril's Country File Gumbo which is featured on each of his New Orlean's restaurant menus.
Chef Paul Prudhomme is well-known around the world for his native Louisiana Cajun cuisine. He learned the importance of using the freshest ingredients as a child while cooking at his mother's side. He spent twelve years traveling across the United States working with chefs of every ethic background learning about the diverse culinary traditions of this country, blending the flavors of his younger years with those of many other cultures. In July 1979, he opened K-Paul's Louisiana Kitchen in the French Quarter launching consumer interest in Cajun cooking. Blackened Redfish was one of Chef Paul's signature dish. Due to the many requests for the seasoning blends he used on his dishes, Chef Paul developed a line of natural herbs and spices, Magic Seasoning Blends.As a celebrity chef, he has won many culinary awards; lends his support to several charity fundraisers such as Meals on Wheels. Chef Paul has written nine cookbooks and produced six cooking videos. Two of Chef Paul's classics are: Chef Paul Prudhomme's Louisiana Kitchen and Chef Paul Prudhomme's Seasoned America. His latest cookbook, Always Cooking, was released in 2007. .
     
New Orleans Food* by Tom Fitzmorris,released in 2006, is a collection of 225 great New Orleans recipes in Creole and Cajun traditions designed for the home cook.  A collection of recipes, gathered and developed by Fitzmorris over more than 30 years of reporting about food and restaurants. He is a native of New Orleans born on Mardi Gras. He started The New Orleans MENU in 1977. It is now a daily Internet newsletter.
*See New Orleans Food for Crème Brûlée, Pecan Pie and Creole/Cajun Jambalaya recipes listed on The Children's Table page.