From Emeril's Kitchens: Favorite Recipes from Emeril's Restaurants

by Emeril Lagasse

Book Overview

What's the next best thing to eating at one of Emeril's restaurants? Making your favorite Emeril dishes at home And now you can with Emeril's new book, From Emeril's Kitchens. Emeril Lagasse,... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 006018535X
• Release Date: October 2003
• Publisher: William Morrow Cookbooks
• Length: 352 Pages
• Weight: 1.93 lbs.
• Dimensions: 9.1" x 1.2" x 7.0"

Customer Reviews

Nice pictures ,stories and fancy recipes!

Still the classic French sauces and recipes with the south of the US classic touch . You can find a lot of ideas for fancy meals and desserts ! Like expresso hot pots of cream etc.. each book hold new treasures !

Great variety of recipes

We use recipes weekly from this book. There are many varieties of recipes that appeal to our family. Emeril makes it fun to cook, not only fun, but great to taste.

BAM!

Yet another book from the master chef! It is filled with tasty recipies for delicious dishes. It's the closest thing to actually being on his awesome show.If you like food (which I know a lot of people do) and you enjoy watching Emeril "kick it up a notch" on the food channel. Then you owe it to yourself and your hungry stomach to get this book.

Very Good Meals, Well Presented

Emeril?s new book is different from many other recent celebrity restaurant recipe books, mostly in very good ways.First, while Emeril is definitely the star, he liberally shares credit for the work with all senior members of his large organization spread across nine restaurants plus ?Emeril?s Homebase? in New Orleans. Emeril even goes so far as to credit all of his administrative staffs and sommeliers. The last is odd because there is no mention of any wine pairings to the food. Not being a great fan of fine wines, I don?t miss this and do not hold it against the book. I point it out because it may be a feature important to some potential buyers of this book.Second, there is none of the coffee table look to this book. It is all business, devoted exclusively to the presentation of recipes. Following this theme, all the color plates are together in the center section of the book. I find this much more audience friendly, as the photographs are better placed to assist one in choosing an attractive dish from the selection available. The quality of the color photographs is good, but not excellent. The camera is a bit too close for my taste,as the front of a pizza is in focus while the back of the pizza is hazy.Third, the recipes in the book are much more organized around dinners, with recipes for both supporting dishes and major components being presented together with the recipe for the entr?e. In spite of the entr?e centric presentation, there is still a large and, to my eyes, a more useful than usual section at the beginning of the book on ?Basics?. This organization makes the book much more suitable to it?s typical audience than many others. I believe people buy celebrity chef books primarily aes a resource for planning entertaining menus and to generally make their Sunday and holiday dinners more interesting. This book is a great help for that objective, with the bonus that you can throw out the fact that ?this meal is served at Emerils!?Fourth, Emeril makes it very clear that the recipes were created by many different chefs. I recognize only a very few recipes from his TV shows, and Emeril takes personal credit for very few of the recipes. This does not lead to a hodge podge, as all of Emeril?s restaurants seem to be firmly based in the Cajun / Creole / Gulf Coast / Southern cuisine, with a bit of New York / Chicago steakhouse and Fall River Portuguese thrown in to leaven the mix.Fifth, this book is not overpriced. List price is reasonable, and with a discount I suspect it can be had widely for not much more than $20. I believe this is because this book is not a salvo to help garner Emeril a James Beard or IACP award, it is to bring people into his restaurants. This is why the book promotes the restaurants? ample wine cellars and sommelier staff, but says nothing about wine pairings in the style of Ming Tsai or Tom Colicchio.Sixth, I have found no errors which would typically be found and corrected by a copy editor. More than one upscale culinary

Exceptional Recipe Collection From Superstar

Nevermind if you dig his TV antics or not, this guy can cook and this is proven by this marvelously creative and fun collection from his restaurants.I especially enjoy the history behind the recipe and the wild ingredients, techniques and serving suggestions which accompany this all-star lineup.Try these, they're kicked up notches! Caribbean-Style Chicken with Brown-Sugar-Peanut Spice Rub, Sweet Potatio-Banana Casserole, Guacomole, and Crispy Plantain Stips; Blue Crab, Smoked Salmon, and Caviar Salad with Dilled Buttermilk Dressing; Chicken Baked In Aromatic Salt Crust; Root Beer-Glazed Pork Chops with Bourbon-Mashed Sweet Potatoes and Carmelized Onions; Sour Cream Toffee Fudge Cake; White Chocolate Raspberry Mascarpone Cream Pie in a Pistachio Crust.Yes, for the cook who is not use to ingredients that are not common to the average chef, this can be intimidating as well as the steps to pull it all off. But, for those who want to expand and have fun preparing and serving, this is exceptional!Also included is good source listing.

Best Emeril cookbook so far

After Emeril's last cookbook, "Prime Time Emeril", I had doubts about whether this new cookbook would be more egotistical rants with shameless "Bam"s thrown in with very little actual content. Not only were my fears unwarrented, this book exceeded every expectation I had and may be better than his first book, "New New Orleans Cooking".It was my fear that Emeril was getting too full of himself and his popularity, but this book goes back to what makes his cooking popular, pairing "comfort food" and regional cooking with classic French-style preparations. He takes the foods you love and cooks them using the techniques that separates average everyday cooking from culinary masterpieces. This book is much less commerical and self-centered as the last, although he does happen to hawk his own hot sauce when a recipe calls for it.This book has a little of everything, so just about everyone should be able to find something for their taste. The first chapter deals with basics such as stocks and seasonings, then Emeril works his way through appetizers, salads, seafood, meats, soups, sides, and desserts. Some are very complicated, while others are quite simple, so you can also decide just how fancy you want to get. I will say that most of them have long ingredient lists, but if this is what you must have for good eats, so be it.This book is especially a treat for those of us who have enjoyed meals at Emeril's various restaurants. I've been trying to decode a Bibb lettuce wedge salad with warm black-eyed pea and bacon dressing that I had at Emerils in March and low and behold it's there for me to try at home. If you own his other books, you'll see some repeats like barbecued shrimp, banana cream pie, etc., but not enough to really complain about.