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| Customer Reviews |
Average Rating: 
Rating: - Let's talk about the Recipes ...
Emeril creates polar opinions. Read some of the other customer reviews and you'll see what I mean. His "in your face" style forces people to make a love or hate decision. This book is a celebration of Emeril. But it is also a cookbook. It was given to me as a gift and I have thumbed through it several times and tried a few of the recipes. One thing first: Emeril's cookbooks are not for the first time chef. The show my be fun but his recipes can be pretty demanding and it takes a practiced eye to seperate the easy from the difficult. Finding ingredients can also be a challenge. One frustration about this book is the lack of food photos. Pictures of a finished dish can be helpful, especially when you're not sure things are going well in the kitchen. All of that said, the three recipes I have tried so far have turned out great. Just be prepared, cooking like Emeril takes time and makes a big mess. And, while you're cooking you have to try a few, "bams." They do actually make the food taste better...
Rating:  - Party on with Emeril Lagasse
While I agree with many folks that Emeril's over-the-top style is not for everyone, the Louisiana Party recipes are really just what you need for big get-togethers and just plain fun. I don't know what it is, but Louisiana-style food just shouts "Party on!" I used to use another famous Louisiana cook's Jambalaya (Paul Prudhomme) all the time, but I needed some new party recipes. So I was very glad to get this book and find that the Shrimp Creole recipe is terrific for parties. So is the Hot Jalapeno Crab Dip. There are also a lot of rice recipes in the book--and I like rice dishes for parties, which is why I was stuck on Jambalaya for so long. Because Emeril encourages you to "kick it up a notch" or go "BAM" you can always adapt these recipes to your own tastes. This isn't a sacred text, to be read aloud in hushed tones as you measure the ingredients with a scale and tweezers. This is "BIG" food. We are not talking low fat, nouvelle cuisine -type fare served on huge empty white plates with Monet impressionist paintings in three colors of sauces. This is loud, hot, lipid-enriched, naughty, down-home stuff. If that's what heats your skillet, then go for it.
Rating: - No visual appeal
This book lacks pictures of the featured recipes. There are several pictures of New Orleans and people, but none of the completed dishes. If you're like me, pictures are what draw you towards preparing a recipe. What's a cookbook without food photographs?
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