Prime Time Emeril: More TV Dinners From America's Favorite Chef

by Emeril Lagasse

With more than 1,000 shows on the food television network, weekly appearances on Good Morning America, and guest spots with Rosie O'Donnell and Jay Leno, it seems that people can't get enough of Emeril Lagasse. Happily, here's P rime Time More TV Dinners from America's Favorite Chef. It's another big helping of the food, the fun, and the man America has fallen in love with. Now Emeril's fans can cook more of the dishes they've seen him prepare on prime time television -- more than 150 of them. They're easy to understand and simple to follow, and the results are foolproof and pure Emeril. Each chapter of Prime Time Emeril is filled with recipes, techniques, and tips to help you re-create Emeril's unique New American style of cooking right in your own home. These recipes feature his kicked-up favorites, including Chicken Drumettes with Blue Cheese Sauce and Emerilized Barbecued Oysters with Rosemary Biscuits. There are new twists on Louisiana classics, including gumbo, jambalaya, and beignets. From his hometown of Fall River, Massachusetts, Emeril shares the food he loved best as a kid -- recipes such as Hilda's Stewed Chicken, Madeira-Braised Short Ribs, and Lobster Portuguese-Style. Re-create Emeril's amazing appetizers, including Spicy Duck Empanadas with Cilantro Cream or Singing Shrimp. How about a big bowl of steaming Monkfish Chowder or Rabbit, Andouille, and Wild Mushroom Gumbo? Kick it up more than a few notches with Mardi Gras Jambalaya, Tuna of Love, or Bamburgers. And Emeril has never been shy about dessert. Whip up one of his creations, such as Pumpkin Cheesecake, Cherry and White Chocolate Bread Pudding, or Mr. Lou's Chocolate Praline Pie. So pick up this book and pick up a pan. You're ready for some prime time cooking with Prime Time Emeril.

Genres: Cookbooks, Cooking, Nonfiction, Food, Reference

304 pages, Hardcover

First published September 1, 2001

About the author

Emeril John Lagasse is an American celebrity chef, restaurateur, television personality, and cookbook author. A regional James Beard Award winner, he is perhaps most notable for his Food Network shows Emeril Live and Essence of Emeril as well as catchphrases such as "kick it up a notch" and "BAM!" He is a 1978 graduate of Johnson & Wales University's College of Culinary Arts. The "Emeril Empire" of media, products and restaurants generates an estimated USD$150 million annually in revenue.

Reviews

[Carol Boyer · Rating 5 out of 5]

I am always on the hunt for a favorite dish to make around Christmas time. I have always loved watching Emeril Lagasse on T.V. and am so glad to have this cookbook specially since he is no longer on except for a few guest appearances. This dish is one I simply crave although it takes patience to make but my husband loved it. I was thinking I have to make it again. On page 84 is Shrimp and Saffron Risotto! it is one I have to make this soon. The Saffron is already in the cupboard and I have Shrimp...just have to get the rice and I will be making this very soon! This excellent book is one I go to frequently sometimes just to read again and again.

[Todd · Rating 4 out of 5]

This was one of the first cookbooks that I really worked with.

The recipes are really too complex to cook in general use. However, as a beginning cookbook, this is not too bad. Emeril does a great job of building rich and deep flavors in his food, and that comes through in his cookbook.

In addition, the stock recipes alone justify the purchase of this book--though you can almost certainly find them online.

[Travis · Rating 4 out of 5]

You gotta love Emeril. He just has a natural enthusiasm for food and a nice way of talking about fancy sounding ingredients and dishes that keeps from from getting too intimidating.
We generally enjoyed every recipe from this book that we made.

[Cws]

641.5 Lag