The Pot & The Palette Cookbook with Emeril's Rib Rub
Item Number: 192
Time Left: CLOSED
Description
This collection has more than 100 recipes from Louisiana' greatest restaurnts with artwork by Louisiana' most talented student artists.
Seafood from the Gulf features prominently, wheter in oyster preparatioins bot plain and fancy, appetizer like Cafe' B's Crawfish Beignets, or Sauteed Redfish Filet with Louisiana Crabmeat and Creole Meuniere Sauce from Juban's Restaurant.
There are classics like Crawfish Etoufee, Louisiana Shrimp-Stuffed Mirliton and New Orlans Barbecued Shrimp with Rosemary Biscuits.
You will find famous dishes like Turtle Soup, Chicken Clemenceau, Gumbo Z'Herbes and many famous desserts.
It has a forward by Emeril Lagasse.
It is accompanied by Emeril's Rib Rub seasoning blend which will add to any rib dish or roast that special New Orleans taste.
Special Instructions
Donated by the Kish family.
Shipping charges will be added to the winning bidder's credit card if shipping is required. Item may be picked up from any NOCC rehearsal or the office at 5580 Canal Blvd., Suite A, New Orleans, LA 70124. (504) 482-2883