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Emeril at the G'rill: A Cookbook for All Seasons Paperback – April 28, 2009


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Emeril at the G'rill: A Cookbook for All Seasons + From Emeril's Kitchens: Favorite Recipes from Emeril's Restaurants + Sizzling Skillets and Other One-Pot Wonders
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Product Details

  • Paperback: 272 pages
  • Publisher: William Morrow Cookbooks; First Edition edition (April 28, 2009)
  • Language: English
  • ISBN-10: 0061742740
  • ISBN-13: 978-0061742743
  • Product Dimensions: 9 x 7 x 0.8 inches
  • Shipping Weight: 1.2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.1 out of 5 stars  See all reviews (23 customer reviews)
  • Amazon Best Sellers Rank: #274,421 in Books (See Top 100 in Books)

Editorial Reviews

From Publishers Weekly

After a dozen cookbooks, popular TV personality and restaurateur Lagasse is unflagging in his enthusiasm and encouragement for home cooks, evidenced by this dense appreciation of all things grilled. A smart and approachable mix of the familiar (burgers, garlic bread, Marinated Flank Steak with Chimichurri Sauce) and the exotic (spicy Portugese piri piri kebabs, tandoori chicken drumsticks), Lagasse's latest includes over 150 recipes suitable for the next cookout. Lagasse packs in plenty of flavor without requiring too much effort in terms of sourcing; most cooks should be able to find the necessary requirements for his Vietnamese BBQ Pork Meatballs, Pork and Chorizo Burgers with Green Chile Mayo or Thai-Style Beef Salad with minimal fuss. A consummate entertainer, Lagasse also gives readers plenty of hosting ideas, starting with Watermelon Margaritas and Caipirinhas, can't-miss crowd-pleasers like baked beans and grilled corn (with cheese and chilis), classic desserts like root beer floats and s'mores, and signature southern riffs like mint julep sorbet. Grillers looking to broaden their repertoire are likely to find more than a few new standards here.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

About the Author

Emeril Lagasse is a chef, restaurateur, and the author of eighteen bestselling cookbooks, including the recent Emeril's Kicked-Up Sandwiches and Sizzling Skillets and Other One Pot Wonders. He is the proprietor of thirteen award-winning restaurants across the country and is the host of The Originals with Emeril and Emeril's Florida, both airing on the Cooking Channel. He has been the food correspondent for ABC's Good Morning America for fourteen years. In 2002, Emeril established the Emeril Lagasse Foundation to support children's educational programs that inspire and mentor young people through the culinary arts and promote nutrition and healthy eating.


More About the Author

Emeril Lagasse is the chef/owner of several critically acclaimed restaurants, including Emeril's Restaurant, NOLA, and Emeril's Delmonico in New Orleans. He also owns and runs Emeril's New Orleans Fish House and Delmonico Steakhouse in Las Vegas, as well as Emeril's Orlando and Emeril's Tchoup Chop in Orlando, Emeril's Miami Beach, and Emeril's Atlanta.

In addition, Emeril Lagasse is the host of Emeril Green on Planet Green and and The Essence of Emeril on the Food Network. His previous cookbooks include Emeril's Potluck; Emeril's There's a Chef in My Family!; From Emeril's Kitchens; Emeril's There's a Chef in My Soup!; Emeril's TV Dinners; and Every Day's a Party.

Emeril Lagasse's enthusiasm for mentoring and teaching young people inspired him to establish The Emeril Lagasse Foundation(R), a nonprofit organization that seeks to mentor, inspire, and enable young people, especially those from disadvantaged circumstances, to realize their full potential as productive and creative individuals. The Emeril Lagasse Foundation(R) supports a diverse network of organizations -- including St. Michael Special School for Exceptional Children in New Orleans and the Andre Agassi Charitable Foundation(R) -- and will continue to cultivate relationships with organizations that are committed to improving the quality of young people's lives in each of the communities where Emeril's restaurants operate.

Customer Reviews

4.1 out of 5 stars
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Fresh ingredients, plenty of fresh herbs, novel combinations.
Cassiopea
These use interesting ingredients such as figs, chipotle, red peppers, taleggio cheese, turkey, pork, and even fish tacos.
Craig Matteson
I perused the contents and an thinking of ordering one for myself.
Marjorie Ann Mcclure

Most Helpful Customer Reviews

22 of 24 people found the following review helpful By Craig Matteson HALL OF FAMETOP 500 REVIEWER on July 20, 2009
Format: Paperback
I started taking an interest in cooking about ten or eleven months ago. I found too many TV shows and the movie channels providing shows that were offensive, boring, and repetitive. So, knowing nothing about cooking beyond the basic dishes I assembled over the years, I started watching the Food Channel. Naturally, I came across Emeril Lagasse. He and a few of the other hosts caught my eye because they were focusing on cooking, teaching good basic techniques, and offering dishes I thought I could begin to tackle. I watched until I found dishes I thought I understood enough about to attempt. They came out well. And over the months I have been experimenting with dozens and dozens of dishes, my family loves the Emeril dishes the best. In fact, whenever I present a new dish to try, my oldest son asks me if it is an Emeril dish, if I say yes, he says to bring it on!

This is a very nice book for bringing Emeril's savory and flavorful food aesthetic to the grill. While you certainly can grill indoors, most of us think of grilling as a backyard activity or one for some other outdoors location. We love the fire, the smoke, and the flavor it imparts to the food. While we normally think of meat when we grill, and this book has a lot of meat dishes, Emeril shows us a lot more we can do with our grills.

The book opens with a two page preface from Emeril and a few pages on the basics of cooking on a grill. Emeril opens the book with some festive drinks you can make to serve with your grilled food. Most have alcohol, but not all. And he lets you know which drinks can be served nicely even when omitting the booze. This section is only about 15 pages long. So, it isn't a big part of the book.

The first big food section is on side dishes.
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2 of 2 people found the following review helpful By Live to Grill on August 31, 2009
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Emeril's latest cookbook is fabulous. I was initially concerned that the recipes would necessitate too many unusual ingredients - not so. The recipes are uncomplicated, fast and really delicious. If you're not that familiar with grilling, don't expect lessons on "how to" but give it try, the outcome will be worth it.
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1 of 1 people found the following review helpful By RetroGurl on July 13, 2009
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I am not a huge Emeril fan but when I picked up this cookbook and started to read some of the recipes, I knew I had to try them! I bought it and glad I did. There lots of great recipes that are easy to make and tasty. I have tried a few and one of my favorites is the Rhode Island Frozen Lemonade. YUM! Great for hot summer days. It was a bit time consuming but well worth it. The hardest part was getting all the ingredients ready, but after that and putting it in my ice cream maker, it was ready in 25 mins. My dad loved it. He is on a soft foods only diet right now and this was a nice little treat!
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By judy on October 24, 2013
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good book. I gave it as a gift and the recipient liked it. He loved the grilled peach recipe, and has made it several times. I was suprised a fruit recipe was in the book
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By Johnz on August 26, 2013
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I haven't used it yet but it looks good and I can't wait til I can.If you like spicy and good taste this book will help you along.
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I had read the good reviews and decided to surprise my husband with the Emeril Grilling Cookbook. I couldn't wait for him so I opened it as soon as it came and it has a nice selection of recipes for the grill with that special Emeril touch. He was very happy and we have picked out several recipes to make before summer ends here. Love buying the used books. This one looks like new.
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I like to do "theme" BBQs, and I had hoped that this book would be filled with lots of "bam" recipes. It's not. It's a perfectly fine book, but not quite what I had hoped for. Related to my "theme" BBQs, I found Mario Batali's grilling book excellent and just what I wanted.
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There is seldom a dish created by Emril I don't like. This grilling cookbook is no exception! The recipes are easy to intermediate and absolutely flavorful! The Southwest Turkey Burgers delicious and juicy (which is difficult to obtain in a turkey burger...since turkey is lean and tends to dry out easier). For Father's Day, I made Emril's Delmonico Steaks (which is served at the Venetian Hotel Las Vegas) and for desert the grilled banana splits with hot fudge and rum caramel sauce...everyone LOVED them!!!! The banana split was like an up-scaled split...take the time to make the rum caramel sauce...it makes the desert...an absolute creamy dream in your mouth!!! The only minor complaint I may have is....periodically a recipe may start on one page end on another...I don't like turning pages when cooking, but that being said, great cookbook!
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