Emeril Lagasse’s new cookbook, Essential Emeril, is now available for pre-order!

For more information about the book and to pre-order your copy today click here.


Traditional Garnishes


  • 1 (1/8-inch thick) 3 inch strip of carrot
  • 1 white part of the leek, halved
  • 1 (3-inch) piece of celery
  • 1 (1/8 inch thick) 3-inch round of turnip


  • Brunoise-Consomme garnish with small cubes of carrots, turnips, leeks, celery, peas, and chervil.
  • Cheveux d'anges-Chicken consomme garnished with very small vermicelli and grated parmesan cheese.
  • Julienne-Chicken consommé garnished with julienned carrots, turnip, leeks, and celery.