My office in New York is overflowing with all kinds of cookbooks, and in New Orleans we have a huge culinary library. So yeah, I guess I'm a little bit obsessed.
Emeril LagasseI think many cooks are afraid of undercooked meats. A good thermometer is a cook's best friend.
Emeril LagasseSpain has some of the richest culinary traditions and truly appreciates food that is simply prepared with top-notch ingredients.
Emeril LagasseYou have to be cautious of eating continuously the same thing. Beef comes to mind right away, and there's nothing wrong with beef, but you've got to do whatever you're doing in moderation. So try to break it up a little bit. Eat some fish or some shellfish at least a couple of times a week.
Emeril Lagasse