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

4.3 out of 5 stars 29 customer reviews

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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.
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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.

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Product Details

  • Series: Emeril's
  • Paperback: 272 pages
  • Publisher: William Morrow Cookbooks; First Edition edition (April 28, 2009)
  • Language: English
  • ISBN-10: 0061742740
  • ISBN-13: 978-0061742743
  • Product Dimensions: 7 x 0.6 x 9.1 inches
  • Shipping Weight: 1.2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (29 customer reviews)
  • Amazon Best Sellers Rank: #620,762 in Books (See Top 100 in Books)

More About the Author

Emeril Lagasse is the chef-proprietor of 12 restaurants across the country. He has received numerous Best Restaurant, Best Chef, and Best Service awards, and in 2013 received the Humanitarian of the Year Award from the James Beard Foundation for his work through the Emeril Lagasse Foundation, which supports children's educational programs. The author of 18 cookbooks, his phenomenally successful Food Network show Emeril Live! launched a new era in culinary TV. In 2014, Lagasse participated in his third consecutive season as a main guest chef on Bravo's hit food series, "Top Chef," and joined TNT as co-host for their cooking series, On the Menu. Most recently, "Emeril's Florida" entered its third season in January 2015 on the Cooking Channel. Born and raised in Fall River, Massachusetts, he is a graduate of Johnson & Wales.

Customer Reviews

Top Customer Reviews

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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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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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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Format: Paperback
158 of Emeril's Grilling recipes with his touch of heat and creativity. Although he includes many of the standard Grill fare such as steaks and chicken, etc., most all of these has his signature touch with spice or rubs or sauce which as he is prone to say "kick it up a notch or two."

What I especially enjoy about this collection is the creativity he brings, with such unusual dishes as: Chocolate Stuffed Apples on the Grill; Beer Can Turkey Breast with BBQ Gravy; Kicked-Up Fish in a Bag; Arctic Char with a Pear-Butter Sauce;Swordfish with Cider Vinagerrette and an Apple-Endive Slaw; Vietnamese-Style Grilled Pork Po'Boy;Grilled Cauliflower with Roasted Shallot-Garlic Butter; Grilled Sweet Potato Salad; Summer Citrus, Ginger and Raspberry Punch.

Not all recipes have color photos accompanying, but those that do are very nice full sheet, full color appetizing shots. There are grill helps as well as some source info.

So a nice full program of grilling fun from drinks to sides to entrees to desserts. One can have a great time cooking through this one.
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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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We'll be living out of this cookbook for the summer months. Fresh ingredients, plenty of fresh herbs, novel combinations. There's a section on drinks made with warm season fruits +/- alcohol. So many different takes on BBQ from around the world...adobo, jerk, bronzini, kabobs, Mediterranean, Asian...all good. Lots of creative and fresh side dishes. And of course, a final chapter on sweets. I even ordered several copies for friends.
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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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