From Emeril's Kitchens: Favorite Recipes from Emeril's Restaurants Books,discount prices 006018535X,

	From Emeril's Kitchens: Favorite Recipes from Emeril's Restaurants by Emeril Lagasse
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Product Details Binding Hardcover Dewey Decimal Number 641.5 EAN 9780060185350 ISBN 006018535X Manufacturer William Morrow Cookbooks Number Of Items 1 Number Of Pages 352 Publication Date October 01, 2003 Publisher William Morrow Cookbooks Release Date October 14, 2003 Availability Usually ships in 24 hours Product Description 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 cooking shows, and want to share that extraordinary experience with friends and family,From Emeril's Kitchens is the book for you. From Emeril's New Orleans, try your hand at the Home-Smoked Salmon Cheesecake or the Barbecued Shrimp with Rosemary Biscuits. NOLA in the French Quarter is known for the Cedar-Planked Fish with Citrus Horseradish Crust and Citrus Butter Sauce and the over-the-top dessert Chicory Coffee Crème Brûlées with Brown Sugar Shortbread Cookies. Entertain at weekend brunch as they do at Emeril's Delmonico and make the elegant Poached Eggs Erato or Souffléd Spinachand Brie Crêpes. Explore the tropics with dishes from Emeril's Orlando such as the Poached Grouper with Mango Salsa, Smashed Avocado, Coconut-CilantroRice Pilaf, Black Bean Sauce, and Tortilla Chips. Looking for a true steak house experience? The Seared Beef Tournedos with Herb-Roasted Potatoes and Sauce au Poivre from Delmonico Steakhouse in Las Vegas are just the ticket. Seafood lovers can dig into Poached Oysters in Herbsaint Cream or the Spiny Lobster-Tomato Saffron Stew with Shaved Artichoke and Olive Salad from Emeril's New Orleans Fish House. So, spread the food of love and kick up your kitchen another notch with From Emeril's Kitchens! Emeril Lagasse is donating a portion of his proceeds from the book to The Emeril Lagasse Foundation, a nonprofit organization established to support and encourage programs that create developmental and educational opportunities for children. 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 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 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 cooking shows, and want to share that extraordinary experience with friends and family,From Emeril's Kitchens is the book for you. From Emeril's New Orleans, try your hand at the Home-Smoked Salmon Cheesecake or the Barbecued Shrimp with Rosemary Biscuits. NOLA in the French Quarter is known for the Cedar-Planked Fish with Citrus Horseradish Crust and Citrus Butter Sauce and the over-the-top dessert Chicory Coffee Crème Brûlées with Brown Sugar Shortbread Cookies. Entertain at weekend brunch as they do at Emeril's Delmonico and make the elegant Poached Eggs Erato or Souffléd Spinachand Brie Crêpes. Explore the tropics with dishes from Emeril's Orlando such as the Poached Grouper with Mango Salsa, Smashed Avocado, Coconut-CilantroRice Pilaf, Black Bean Sauce, and Tortilla Chips. Looking for a true steak house experience? The Seared Beef Tournedos with Herb-Roasted Potatoes and Sauce au Poivre from Delmonico Steakhouse in Las Vegas are just the ticket. Seafood lovers can dig into Poached Oysters in Herbsaint Cream or the Spiny Lobster-Tomato Saffron Stew with Shaved Artichoke and Olive Salad from Emeril's New Orleans Fish House. So, spread the food of love and kick up your kitchen another notch with From Emeril's Kitchens! Emeril Lagasse is donating a portion of his proceeds from the book to The Emeril Lagasse Foundation, a nonprofit organization established to support and encourage programs that create developmental and educational opportunities for children. Emeril Lagasse is the chef-owner of critically acclaimed restaurants in New Orleans, including Emeril's, NOLA, and Emeril's Delmonico Restaurant and Bar. He is also the owner of Delmonico's Steakhouse and Emeril's New Orleans Fish House in Las Vegas, and Emeril's in Orlando. Emeril is the host of Emeril Live and The Essence of Emeril as seen on the Food Network, and is the food correspondent for ABC's Good Morning America. He is the author of Prime Time Emeril, Emeril's TV Dinners, Every Day's a Party, Emeril's Creole Christmas, Louisiana Real & Rustic, and Emeril's New New Orleans Cooking. Customers who bought this item also bought Emeril's Potluck: Comfort Food with a Kicked-Up Attitude Emeril's Delmonico: A Restaurant with a Past Emeril's TV Dinners: Kickin' It Up a Notch with Recipes from Emeril Live and Essence of Emeril Emeril's New New Orleans Cooking Louisiana Real and Rustic Customer Reviews for: From Emeril's Kitchens: Favorite Recipes from Emeril's Restaurants Rating - I'm desperately hoping to mimic the restaurants... On business, I've visited Emeril's restaurants in Las Vegas and New Orleans, and I desperately want to attempt many of the dishes at home. This book, as well as his others, have helped me tremendously. It is written simply using very common ingredients and themes, without any pretention. -Some of my stuff came out pretty decent. Good luck! Rating - Emeril's Cookbooks Sent as gifts to friends in England. Hubby loves spicey food, wife keeps fire extinguisher at hand. Both are enjoying their introduction to a true American food style. Rating - Nothing new to add, except... I liked the whole idea of the book and so badly wanted to recreate a little "magic" found in Emeril's restaurants! However...I found it virtually impossible (daunting) to make any of his recipes. It would have taken days! Most of them are so complicated only a professionally trained chef with sou chefs at his/her disposal could do it! It's like I open the book, see something I really want...begin to read the 2-3 page recipe and think...forget it! I find it hard to believe anyone has the time, money or energy to cook these recipes weekly like some have claimed on here. Maybe someone retired or independantly ... Read More see more reviews See all books by author Emeril Lagasse

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