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From Emeril's Kitchens: Favorite Recipes from Emeril's Restaurants Hardcover – October 14, 2003
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From Publishers Weekly
Copyright 2003 Reed Business Information, Inc.
Copyright © American Library Association. All rights reserved
Top Customer Reviews
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.
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.
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.
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.Read more ›
Most Recent Customer Reviews
You can really see the effort they put behind these dishes while reading the recipes!Published 2 months ago by Amazon Customer