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137th out of 696 books
—
663 voters
Every Day's a Party: Louisiana Recipes For Celebrating With Family And Friends
Emeril takes you through a year's worth of party and festival menus (divided by month) from Super Bowl tailgate to Mardi Gras, from the New Year's Eve to end the millennium to the New Orleans Jazz Fest. In the fun and colorful style that Emeril brings to his Food Network television show Emeril Live and to all his cookbooks, Every Day's a Party is filled with over 125 recip...more
Hardcover, 352 pages
Published
September 22nd 1999
by William Morrow Cookbooks
(first published January 1st 1999)
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I love to look at this book and read the stories and anecdotes--it tells a lot about celebrations in and around Louisiana. The recipes are good, too...a few of them are more time consuming than I'm willing to try, but what I have used are excellent.
Jan 07, 2010
Alisa Tazioli
rated it
4 of 5 stars
Recommends it for:
anyone who loves a little culture with their cooking!
Shelves:
cookbooks
vignettes are fun and informative, but most of all i like this book for the multitude of party food recipes!
I was very fortunate to receive this cookbook as a birthday present! The recipes are broken into the months of the year. Then within each month is a short description and/or history of the events during that month. The photographs are beautiful!
Mar 05, 2013
Raja Nassour
marked it as to-read
Feb 28, 2013
Gary Hawsey
marked it as cookbooks
Feb 16, 2013
Wedad Sharholi
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Feb 07, 2013
Lisa Crooms
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Jan 21, 2013
Annette Gallagher
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Jan 21, 2013
Jorge
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Jan 13, 2013
Brenda
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Jan 09, 2013
Sreevidhya
marked it as to-read
Dec 05, 2012
B&h
added it
Nov 20, 2012
Redsteve
rated it
3 of 5 stars
Shelves:
carnival,
cooking-and-recipes,
food-feasting,
louisiana,
mardi-gras,
new-orleans,
nonfiction
Oct 27, 2012
Tammie
marked it as cookbooks
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Emeril John Lagasse is an American celebrity chef, restaurateur, television personality, and cookbook author. A regional James Beard Award winner, he is perhaps most notable for his Food Network shows Emeril Live and Essence of Emeril as well as catchphrases such as "kick it up a notch" and "BAM!" He is a 1978 graduate of Johnson & Wales University's College of Culinary Arts. The "Emeril Empir...more
More about Emeril Lagasse...
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