Read Emeril's TV Dinners by Emeril Lagasse Free Online
Book Title: Emeril's TV Dinners|
Edition: HarperCollins Publishers
Date of issue: September 28th 1998
ISBN 13: 9780641773709
The author of the book: Emeril Lagasse
Format files: PDF
The size of the: 724 KB
Read full description of the books Emeril's TV Dinners: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 Beansand 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.
Read information about the authorEmeril 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.
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