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From Emeril's Kitchens: Favorite Recipes from Emeril's Restaurants Hardcover – October 14, 2003

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Editorial Reviews

From Publishers Weekly

Emeril is probably the best-known food personality in America today, and in this latest offering, he draws on the signature dishes of his eight (soon to be nine) restaurants and their chefs to provide a cookbook sure to please his legions of fans. Spreading his philosophy and history in the introduction, he entreats the user not to be put off by the complexity of many of the recipes, but to use the components and mix and match the dishes. The first chapter, "Basics," contains the building blocks of many of the dishes, ranging from the customary stocks to Hard Boiled Eggs and Roast Duck. Subsequent chapters are structured in the usual manner ranging from appetizers and first courses through desserts. Each dish is attributed to its restaurant or chef and results in a range of styles and inspirations. Some knowledge and skill is required (more, perhaps than in his previous books): there's the Warm Watercress Salad with Stir Fried Beef and Kimchee, where the Kimchee is made 24 hours in advance, as well as the Roasted Atlantic Salmon with Herbed Potato Cakes, Granny Smith Apple Butter, Citrus Fennel Salad, and Salmon Roe. It is within these components that the real strength of the book lies, where dressings, sides and garnishes add polish and sophistication that inspire the home cook to greater heights and confidence.
Copyright 2003 Reed Business Information, Inc.

From Booklist

From the dean of celebrity chefs comes his latest volume accumulating recipes from his ever-growing restaurant empire. From Emeril's Kitchens brings together favorites from Emeril Lagasse's New Orleans, Las Vegas, and Orlando eateries. Emeril's genius, beyond his winning charismatic personality, lies in his ability to bring together disparate components to form complex dishes. For example, he marries veal medallions with creamed spinach, spiced ham, and ricotta-stuffed ravioli in a unique Creole-spiced marinara sauce. Rabbit tenderloin combines with mustard-flavored spaetzle, southern greens, and ham-hock gravy. Caramelized onions and bourbon-infused sweet potatoes crown pork chops glazed with root-beer reduction. In typical restaurant tradition, many of these recipes call for stocks, reductions, and glazes not common in home kitchens. Nevertheless, expect high demand for this new title from television's most popular chef. Mark Knoblauch
Copyright © American Library Association. All rights reserved

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Product Details

  • Hardcover: 352 pages
  • Publisher: William Morrow Cookbooks; 1 edition (October 14, 2003)
  • Language: English
  • ISBN-10: 006018535X
  • ISBN-13: 978-0060185350
  • Product Dimensions: 7 x 1.2 x 9.1 inches
  • Shipping Weight: 2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (48 customer reviews)
  • Amazon Best Sellers Rank: #394,895 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

Most Helpful Customer Reviews

47 of 49 people found the following review helpful By Todd Post VINE VOICE on October 16, 2003
Format: Hardcover Verified Purchase
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.
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29 of 32 people found the following review helpful By rodboomboom HALL OF FAMEVINE VOICE on November 6, 2003
Format: Hardcover
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.
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22 of 26 people found the following review helpful By Dai-keag-ity on December 16, 2005
Format: Hardcover
I say serious fans only because these recipes are almost universally too time consuming and difficult for the average--or even advanced--home cook. If you're someone who seriously loves Emeril Lagasse, then you might want this book since his personality is stamped into it and it does have charm and some nice illustrations of delicious-looking dishes, but what I said up there stands: this is for show, not real life use. Without a lot of experienced help, you're not going to be able to create most of the items featured in here, and isn't a cookbook supposed to be about fixing the foods listed within it?
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15 of 18 people found the following review helpful By Ron Atkins on September 23, 2004
Format: Hardcover
Emeril fans will love another cookbook by this exciting chef, but overall, this cookbook lacks some of the pizzazz and color you would expect from a great chef. Emeril compiles approximately 150 of his favorite recipes in this book, sort of like a "greatest hits" collection. If you have plenty of other Emeril books, you may already have these recipes.

The book includes the standard fare of: appetizers, soups, salads, brunch, pasta, seafood, fowl, beef, and desserts. My biggest disappointment with this book were the photos. There are approximately 30 color plates in the center of the book, with the remainder being black and whites. The photos don't give clear images of food presentation, and in fact appear to be more people oriented than depictions of food. Do not buy this book to place on your coffee table to show off. It is however, a practical cookbook with recipes comprised of commonly available ingredients. When I placed this book on my countertop I had to weight down the pages to keep it open. It is on the small side, and would not hold open as I followed a recipe. The pages are printed on coarse paper (not glossy), and are not resistant to spills or other things typical in a kitchen environment.

Overall, Emeril fans should buy this book. If you're looking for a pretty coffee table book, look elsewhere.
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7 of 7 people found the following review helpful By Fansy Foodie on June 20, 2005
Format: Hardcover
Boy, it was not easy to follow the recipes. Keep in mind that Emeril has an army of kitchen staff to do the prep work and the cleaning afterwards. I worked as a chef before and I found the book too far fetched for a home kitchen. I also agree with other reviewers that it's not a pretty book to display.
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24 of 31 people found the following review helpful By B. Marold HALL OF FAMETOP 500 REVIEWER on November 15, 2003
Format: Hardcover
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.
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From Emeril's Kitchens: Favorite Recipes from Emeril's Restaurants
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