Emeril's TV Dinners FROM OUR EDITORS
The Barnes & Noble Review
Emeril Lagasse burst onto the cooking scene in 1993 with his perpetually sold-out cooking show, Emeril Live, soon followed by a second and equally popular series, Essence of Emeril. But most true Emeril fans know that before he reached TV stardom, Emeril had been winning some of the most prestigious awards in the culinary world for a decade, first as the chef of New Orleans' legendary Commander's Palace and later at his own restaurants, Emeril's and NOLA. Emeril shared his innovative restaurant recipes in his first best selling book, Emeril's New New Orleans Cooking, and delved even deeper into the zesty flavors of Cajun and Creole cuisines in his second, Louisiana Real and Rustic. But now, finally, comes the book that Emeril's fans have been waiting for: Emeril's TV Dinners, a collection of his favorite recipes from his two TV Food Network shows.
Emeril spends plenty of time in New Orleans in Emeril's TV Dinners, with recipes like Creole Spiced Blue Crabs with Green Onion Dipping Sauce, Andouille Stuffed Jalapenos, and Praline Bread Pudding, but he ranges far and wide with other dishes. Some recipes, like Fall River Clam Chowder and Chorizo Stuffed Roasted Chicken, are inspired by his New England-Portuguese upbringing; others fall into the category of elegant haute cuisine, such as Goat Cheese and Leek Cake with Lentil Salad and Herb-Tossed White Asparagus, Fresh Crabmeat, and Grilled Raddichio Salad. Emeril also highlights southern favorites — try Fried Sweet Potato Pies or Pan-Fried Catfish with Andouille Smothered White Beans—and pays homage to the world of meat in chapters entitled "Pork Fat Rules" and "Where's the Meat? Vegetarians Beware." Which is not to say he neglects fish, poultry, or veggies — each topic has its own chapter, with recipes that range from the wildly innovative (Sweet Water Prawns over Spinach Pappardelle with a Champagne and Salmon Roe Butter Sauce) to the traditional (Chicken Pot Pie).
The recipes are fabulous, but the best thing about Emeril's TV Dinners is that Emeril's personality — and the sense of fun and excitement he brings into the kitchen — comes through on every page. Opening the book gives you the same feeling as flipping on the TV and hearing Emeril yell "Bam!" — only you don't have to wait for showtime. With Emeril's TV Dinners, you can bring Emeril into your kitchen anytime you want.
—Kate Murphy
FROM THE PUBLISHER
Are you ready to kick it up a notch? Wait — forget that. Are you ready to kick it up notches unknown to humankind? Finally, Emeril has written the book his fans of Emeril Live and Essence of Emeril have been waiting for — a collection of his very favorite recipes from both shows.
It's all here — from cooking up Fall River memories like St. John's Kale Soup, Roasted Scrod with Parsley Potatoes, and Boston Cream Pie with his mom, Hilda, to Louisiana specialties like Creole Spiced Blue Crabs with Green Onion Dipping Sauce, Fried Eggplant with Shrimp Stew-Fay, and Blueberry Beignets.
Hey, this isn't rocket science, but it's good eating, with starters like Caramelized Salmon with Cilantro Potato Salad and Stuffed Morels with Crawfish Remoulade. This isn't Kansas anymore, Toto, and these are salads like you've never had them — Herb-Tossed White Asparagus, Fresh Crabmeat, and Grilled Radicchio Salad, Emeril's BLT Salad, and Molasses Duck Salad.
Does pork fat rule at your house (and if it doesn't, why not?)? Then take your pick of the pig —- Homemade Bacon, Andouille Stuffed Jalapeqos, and Pork Burgers in Gravy with French-Fried Sweet Potatoes. And don't limit yourself to one part of the barnyard — try Emerilized Chicken Cordon Bleu, Funky Lamb Shanks, Pan-Roasted Filet Mignon Stuffed with English Stilton and Walnuts, or Smothered Oxtails over Spinach and Sweet Corn Mash.
Emeril's TV Dinners not only includes more than 150 recipes, it is jam-packed with candid black-and-white photography of Emeril behind the scenes, in front of the cameras, on tour, and really live in his New Orleans restaurants.
FROM THE CRITICS
Library Journal
Lagasse's cooking series on the TV Food Network have become incredibly popular, making him one of the best-known chefs today. Enthusiastic (not to say over the top), talented, and full of energy, Lagasse recently opened his third restaurant in New Orleans; he has another restaurant in Las Vegas, and he's written several other cookbooks, including Emeril's Creole Christmas (LJ 11/15/97). His latest book includes favorite recipes from the series Emeril Live and Essence of Emeril, gathered in chapters such as "Pork Fat Rules," "Singin' Sweets," and "Emerilized Starters." Sure to be in demand, this is recommended for all cookbook collections.
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