From Emeril’s Kitchens: Favorite Recipes from Emeril’s Restaurants
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Emeril’s
What’s the next best thing to eating at one of Emeril’s restaurants? Making your favorite Emeril dishes at home! And now you can with Emeril’s new book, From Emeril’s Kitchens. Emeril Lagasse, America’s favorite chef, has gathered 150 of the most popular, most requested recipes from six of his restaurants, and has included two dozen new personal favorites as well. If you are one of the many fans who have enjoyed a memorable meal at one of Emeril’s restaurants or tuned into his television coo
From Emeril’s Kitchens: Favorite Recipes from Emeril’s Restaurants
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www.tulsafood.com – With more of us cooking at home, rather than dining out or ordering in, Emeril Lagasse gives you fresh, delicious new ideas for the family table with EMERIL 20-40-60 Fresh Food Fast (HarperStudio/ .99/ November 2009). Written in his always fun and approachable style, Chef Emeril shares his simple techniques and quick-tips to create healthful meals for the family on the go. Just in time for the holidays, this book includes simple and delicious dishes perfect for entertaining. The second in his new series of 10 cookbooks–all in trade paperback format– EMERIL 20-40-60 proves that a homemade, delicious, and affordable meal is right at your fingertips, even with a hectic schedule. This collection is filled with a wide array of dishes–soups, salads, pasta, rice, beans, vegetables, sandwiches, poultry, seafood, lamb, beef, and desserts. Whatever the amount of time you have, theres a delicious recipe that will fit your schedule. For a dish in 20 Minutes or less try Broiled Salmon with a Warm Tomato and Lemon Vinaigrette (15 minutes); Shrimp and Chorizo Tapas (20 minutes) or Lamb T-Bones with Rosemary-Balsamic Butter Sauce (20 minutes). The second chapter, 40 Minutes or less includes Seared Shrimp Salad (25 minutes); Thin-Cut Pork Chops with Rosemary-Balsamic Glazed Shallots (27 minutes) and Crispy Pan Roasted Chicken with Garlic-Thyme Butter (30 minutes). If you have time to cook slow-and-easy, 60 Minutes or Less offers Shrimp Etouffee (60 minutes) and …
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Best Emeril cookbook so far,
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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|Exceptional Recipe Collection From Superstar,
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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|Serious Fans Only,
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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