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You know, for 300 years it's been kind of the same. There are restaurants in New Orleans that the menu hasn't changed in 125 years, so how is one going to change or evolve the food? Emeril Lagasse#Change 61
Emeril Lagasse#Change 61
You gotta have good olive oil. You should have a cooking olive oil and you should have a finishing olive oil, like an extra-virgin olive oil. Emeril Lagasse#Uncategorized 61
Emeril Lagasse#Uncategorized 61
I respected it. I submerged myself into it. So on a lot of days off I would go and fish with the fishermen and the families that ran the boats. I would go work the fields with farmers. I would go and talk with farmers about growing particular products for me. Emeril Lagasse#Boats 60
Emeril Lagasse#Boats 60
I spent a lot of time on farms when I was young. My uncle and my dad owned a big farm. Emeril Lagasse#dad 59
Emeril Lagasse#dad 59
I came here because the city has a tradition and is a very respected food city. Emeril Lagasse#Food 53
Emeril Lagasse#Food 53
I've always done food that can work in a set time frame. The message I'm trying to get across is, it doesn't have to take three days to do this. With planning, you can do a lot and really have quality food every day. Emeril Lagasse#Food 52
Emeril Lagasse#Food 52
My philosophy from day one is that I can sleep better at night if I can improve an individual's knowledge about food and wine, and do it on a daily basis. Emeril Lagasse#Food 52
Those other 10 o'clock shows that come on, all you get from them is headaches and nightmares when you go to bed! At least we give you food, know what I mean? Emeril Lagasse#Food 50
Emeril Lagasse#Food 50
I started cooking when I was about 10. I have memories like when I was 6 or 7 with my mom, and when I was 12 I started getting real serious about cooking. Emeril Lagasse#Mom 47
Emeril Lagasse#Mom 47
Music is one of those things that is constantly going in my head all the time. It's sort of like the evolution and creation of doing food, or my philosophy about wine. It's always beating in my head, so it keeps the spirit moving. Emeril Lagasse#Food 46
Emeril Lagasse#Food 46
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