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How To Cook: Poaching, Steaming & Boiling: Emeril Lagasse

Laurie Woolever
Issue: September 30, 2007

Emeril Lagasse remains in the top tier of a category he helped create—the celebrity chef—with television shows, cookbooks and a collection of restaurants. The Massachusetts native trained in the United States and France before signing on at Commander's Palace in New Orleans more than two decades ago.

For the full article, check out the new issue of Wine Spectator, on newsstands August 16, 2007.

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