From School Library Journal
Grade 5 Up–Emeril's many fans will eat this up. The introduction emphasizes the fun and learning involved in cooking together as a family. The use of fresh ingredients is definitely a plus, but many of the recipes are quite complicated, making this a good book for children and adults to use together. Front matter (the first 25 pages) covers equipment, safety tips, basic skills and terms, and measurements. Seventy-six recipes follow, logically arranged to begin with breakfast and continue through dessert. The step-by-step directions are clearly laid out, and most of the dishes look delicious. The fresh and attractive design includes a mix of simple paintings (for the food) and photos (for the people). Emeril himself is shown throughout, conveying his enthusiasm and sense of play and offering a familiar note for media-savvy cooks. Nutritional information is not included, which may be a good thing, since many of the recipes are sinfully caloric (the hot chocolate recipe calls for whole milk and heavy cream and chocolate chips). For this reason, many of the dishes will be better suited for special occasions than for everyday enjoyment.–Lauralyn Persson, Wilmette Public Library, IL
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About the Author
Emeril Lagasse is a chef, restaurateur, and author of fifteen bestselling cookbooks including his most recent book, Farm to Fork: Cooking Local, Cooking Fresh, and Emerils New New Orleans Cooking, which introduced his creative take on Creole cuisine. He is the proprietor of twelve award-winning restaurants across the country. He is the host of The Originals with Emeril and his popular series Emeril Live, both appearing on the Cooking Channel. His latest program, Emerils Table, airs exclusively on the Hallmark Channel. In 2002, Emeril established the Emeril Lagasse Foundation to support childrens educational programs that inspire and mentor young people through the culinary arts and promote nutrition and healthy eating. www.Emerils.com