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Emeril Lagasse needs no introduction. TV chef par excellence, and author of eight other cookbooks, he's become something of a one-man industry. Emeril's Potluck, concerned with "comfort food with a kicked-up attitude," follows the MO of his other books--easy, attractive recipes (in this case 150-plus of them) presented in a voce that will be reassuring to some, while all-too-familiar to others. If Potluck seems even more mechanically formulaic than the other books, it nonetheless contains many valuable recipes for a full range of dishes and drinks. Among these, Cajun Quiche, Oven-Poached Salmon with a Pink Grapefruit and Tarragon Sauce, and Slow-Cooked Pork Roast with Barbecue Sauce are representative and worthy. The drink section shouldn't be overlooked and contains recipes for the likes of Milk Shakes for grownups, which include kalúa, and the nonalcoholic mango lassai. Two casserole chapters offer easy treats like Mexican Breakfast Casserole and Risotto and Mushroom Casserole. Desserts like Deep-Dish Banana Pudding with Chocolate Sauce are satisfyingly no-frills. The guiding--perhaps, nominal--idea is that the dishes are perfect for gatherings, picnics, and tailgate parties, but they're also suitable for everyday enjoyment. Readers should also note that many of the recipes require Emeril's food products--for which online sources are given, but no descriptions. --Arthur Boehm
The 10th addition to the Emeril Lagasse cookbook franchise is as uneven as a real potluck dinner: the occasional delicious dish is lost amid all too familiar and unsurprising foods. Admirers will welcome the energetic voice of their favorite TV chef as he "bams!" his way through homey dishes such as Chicken Jambalaya, Macaroni with Four Cheeses, and Tuna Tetrazzini. But it's hard to find anything new, as Emeril retreads ground covered in his earlier books on Louisiana cuisine, party food and cooking for holidays. The "potluck" theme doesn't succeed in tying the book together: though casserole dishes such as Beef Stroganoff and Emerilized Green Beans are ideal potluck offerings, some of the book's most interesting recipes, such as Oysters Rockefeller Soup, Osso Buco with Orzo Risotto, and Olive-Stuffed Leg of Lamb, would be a stretch, especially since there isn't much guidance in helping cooks match such dishes to events. The book's attractive layout and clear instructions are geared to beginners, though there are lapses (a piecrust recipe offers no tips on how to roll out dough; the deviled egg section doesn't even hint how long to hard-boil an egg); and a few recipes, such as Antipasto Pasta Salad, aren't worthy of a chef of Emeril's caliber.
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This is my favorite cookbook (after Heritage of Southern Cooking by Camille Glenn). I have used Emeril's Potluck recipes time and time again. Read morePublished 17 days ago by NoOceanInKansas
Not what I thought it would be. I've seen better Emeril recipes.Published 6 months ago by Elease Potter
I checked this out on a whim from the library. Emeril's recipes are usually very good. They use easily found ingredients in flavorful combinations. Read morePublished 19 months ago by D. M.
I had a copy of this a few years ago. In fact I kept it on our house boat because that is where I regularily cooked for a "crowd". Read morePublished on October 2, 2013 by Anne Wiser
After a year and 1/2, My jerk of an X-husband still thinks I should not be able to reclaim anything that was mine from the household and that included a lifetime collection of... Read morePublished on July 29, 2013 by Lisa Paris
I BOUGHT THIS BOOK AND EMERIL'S SLOW COOKER FOR MY DAUGHTER FOR HER BIRTHDAY AND SHE IS ENJOYING BOTH ITEMSPublished on April 19, 2013 by JUDITHKAIDA
I bought this for my daughter in law and saw my grandson, an inspiring chef, looking through it. I bought this for him so that he would have his own copy. He was very happyPublished on February 1, 2013 by peggy buchanan