Emeril Lagasse is a culinary legend. Read more...
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Emeril Lagasse is a culinary legend. One of the original Food Network stars, he has hosted numerous television shows, opened 13 restaurants, and become one of the most beloved personalities in the industry today, inspiring millions of fans with his great passion for food.
In Essential Emeril, the iconic chef goes back to basics, presenting more than 130 recipes that defined his award-winning career, each tested and perfected for today's home cook. Dishes such as Crab and Corn Fritters with Fresh Corn Mayo, Roasted Portuguese Pork Loin With Potatoes and Homemade Pimenta Moida, and White Chocolate Bread Pudding With Toasted Macadamia Caramel Sauce reflect a lifetime of lessons in technique, showcasing the big flavor for which he is known and his continued evolution in the kitchen. Emeril is at the reader's elbow throughout, offering valuable tips and step-by-step photo tutorials to ensure flawless results. Fans will delight in Emeril's anecdotes revealing the inspiration behind each recipe, with appearances from A-list names - Mario Batali, Roy Choi, and Nobu Matsuhira, to name a few - alongside family members and early influences such as Julia Child and Charlie Trotter.
Gorgeously photographed and imbued with his signature warmth, Essential Emeril is Emeril's most personal cookbook yet, offering an intimate portrait of a chef at the top of his game.
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- ISBN-13: 9780848744786
- ISBN-10: 0848744780
- Publisher: Oxmoor House
- Publish Date: October 2015
- Page Count: 304
- Reading Level: Ages 16-22
- Dimensions: 10.1 x 9.1 x 1 inches
- Shipping Weight: 3 pounds
Publishers Weekly® Reviews
- Reviewed in: Publishers Weekly, page .
- Review Date: 2015-09-21
- Reviewer: Staff
Chef, restaurateur, and TV personality Lagasse (Emerils Cooking with Power) has spent decades behind a stove and in front of a camera, educating diners and viewers on a litany of cooking techniques and cuisines. This volume attempts to distill that experience into 130 recipes that exemplify his career to date. Readers expecting dishes that can be whipped up in a matter of minutes are in for a surprise, beginning with the books opening recipe: Gruyère gougères, infused with either a marsala/mortadella mousse or one spiked with cognac and chicken liver. Its a rich appetizer that requires some work but yields impressive results, setting the tone for the rest of the book. Other recipes that require a fair amount of prep include house-smoked salmon cheesecake with Parmesan panko crust and chive crème fraîche; roasted duck pho; and a chocolate genoise cake with chocolate buttercream and raspberry filling. However, novices will find well within their reach such popular dishes as a corn bisque with shrimp, tomato and avocado salad, and a cheddar, bacon, apple, and pecan spoon bread. Lagasse pays tribute to Charlie Trotter and Julia Child and celebrates his career in New Orleans (with a Louisiana-style cassoulet that calls for roux, pork butt, and smoked sausage) as well as his Portuguese heritage (with Portuguese custard tartlets). This is a fitting summation of Lagasses impressive career and his influence on American food culture. (Oct.)