Emeril's Potluck: Comfort Food with a Kicked-Up Attitude

346 Pages·2004·2.38 MB·English

by  Emeril Lagasse

EMERIL’S POTLUCK
C F K -U A
OMFORT OOD WITH A ICKED P TTITUDE
EMERIL LAGASSE
An Imprint of HarperCollins Publishers
CONTENTS
ACKNOWLEDGMENTS
INTRODUCTION
B
ASICS
D
RINKS
S
TARTERS
S
ALADS
S G
OUPS AND UMBOS
C
ASSEROLES
B C
EYOND ASSEROLES
S
IDES
B
READS
D
ESSERTS
W S
EB ITES
E ’ R
MERIL S ESTAURANTS
SEARCHABLE TERMS
OTHER BOOKS BY EMERIL LAGASSE
COPYRIGHT
ABOUT THE PUBLISHER

H ’ A . Y
ERE S TO ALL THE PEOPLE IN MY LIFE WHO HAVE SHARED THEIR COOKING WITH LDEN AND ME OUR
. I
COOKING HAS LED TO INSPIRED EATING AND HAS ALSO INSPIRED OUR LIVES HOPE THAT YOU ENJOY THESE
. P L
RECIPES AS MUCH AS WE HAVE ENJOYED THE FOODS YOU HAVE SHARED WITH US OT UCK TO ALL OF YOU
— !
AND THANK YOU

ACKNOWLEDGMENTS
Just like a real potluck dinner, the book Emeril’s Potluck is the result of many
wonderful people working together toward the common good. My heartfelt
thanks go out to every one of you: • My immediate family—my always
supportive parents, Miss Hilda and Mr. John, my amazing wife, Alden, and my
darling children, Jessie, Jillie, and E.J.—all who give special meaning to my
potluck dinners • Charlotte Armstrong Martory, who is just a little gem with
incredible vision and also an amazing cook. I thank you for your hard work and
dedication and am proud to have you as a great friend.
• The Emeril’s culinary team—Chef David McCelvey, Chef Bernard
Carmouche, Marcelle Bienvenu, Charlotte Armstrong Martory, Trevor
Wisdom, Alain Joseph, and Sarah O. Etheridge, who never tired of trying
just one more casserole!
• Marti Dalton, whose creativity invigorates every project • Mara Warner,
who always keeps me on track • My comrades—Eric Linquest, Tony Cruz,
Mauricio Andrade, and Scott Farber—some of my favorite people to gather
around the dinner table • Jim McGrew, for his expert legal counsel in all
matters • Our Web guys, Damion Michaels and Ivan Bryant, for their expert
in-house photo documentation of all stages of Emeril’s Potluck • Everyone
at my headquarters, Homebase—the amazing people behind the scenes who
work wonders • The hardworking staffs at all my restaurants: Emeril’s
Restaurant, NOLA, and Emeril’s Delmonico Restaurant in New Orleans;
Emeril’s New Orleans Fish House and Delmonico Steakhouse in Las Vegas;
Emeril’s Restaurant Orlando and Emeril’s Tchoup Chop in Orlando;
Emeril’s Restaurant Atlanta; and Emeril’s Restaurant Miami • Photographer
Quentin Bacon, whose eye always knows best, and his assistant on this
project, Mandy Ward
• All the folks at William Morrow/HarperCollins who worked so hard to
make this book a reality:
Jane Friedman, chief executive officer
Michael Morrison, publisher
Harriet Bell, my friend and editor with a vision Lucy Baker, editorial
assistant
Karen Lumley, production manager
Leah Carlson-Stanisic, design director, and William Ruoto, designer Ann
Cahn, production editor
Roberto de Vicq de Cumptich, creative director Carrie Bachman, director of
publicity
Gypsy Lovett, senior publicist