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Emeril at the Grill [NOOK Book]

Overview

If you know Emeril, you know that he always takes cooking to the next level. And when it comes to grilling, that means that instead of hamburgers he's making Pork and Chorizo Burgers with Green Chile Mayo.

Instead of corn on the cob, he's got Grilled Corn with Cheese and Chile. Anyone can grill a chicken, but only Emeril would come up with Northern Italian?Style Chicken Under a Brick (yes?a brick!). And while ...

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Emeril at the Grill

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Overview

If you know Emeril, you know that he always takes cooking to the next level. And when it comes to grilling, that means that instead of hamburgers he's making Pork and Chorizo Burgers with Green Chile Mayo.

Instead of corn on the cob, he's got Grilled Corn with Cheese and Chile. Anyone can grill a chicken, but only Emeril would come up with Northern Italian–Style Chicken Under a Brick (yes—a brick!). And while we all love peach pie, how about Grilled Peaches with Mascarpone and Honey?

You've never grilled like this before.

The 158 recipes in this book are easy, fast, and make every meal a party. And why should grilling happen only in the summer? Emeril at the Grill is full of techniques for both indoor and outdoor cooking, so you can keep the party going all year round. From drinks (Watermelon Margaritas) to meats (Grilled Marinated Flank Steak with Chimichurri Sauce, anyone?), from salads (Watercress, Avocado, and Mango Salad) to desserts (ever grill a banana split?), this is a grilling book like no other.

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Editorial Reviews

From Barnes & Noble
This Emeril Lagasse cookbook places the accent on informality and simplicity. With the eight course sections, Emeril sets the tone: "Burgers, Kabobs and Meatballs," "Sandwiches, Wraps, and Pizza," "Things with Wings," "Drinks," and "Desserts." The recipes, which emphasize fresh ingredients, are definitely of "kick it up" quality. For example, sample Emeril's Delmonico Bone-In Rib Steaks; Spiced Buffalo Burgers; or Grilled Cauliflower with Roasted Shallot-Garlic Butter.
Publishers Weekly
After a dozen cookbooks, popular TV personality and restaurateur Lagasse is unflagging in his enthusiasm and encouragement for home cooks, evidenced by this dense appreciation of all things grilled. A smart and approachable mix of the familiar (burgers, garlic bread, Marinated Flank Steak with Chimichurri Sauce) and the exotic (spicy Portugese piri piri kebabs, tandoori chicken drumsticks), Lagasse's latest includes over 150 recipes suitable for the next cookout. Lagasse packs in plenty of flavor without requiring too much effort in terms of sourcing; most cooks should be able to find the necessary requirements for his Vietnamese BBQ Pork Meatballs, Pork and Chorizo Burgers with Green Chile Mayo or Thai-Style Beef Salad with minimal fuss. A consummate entertainer, Lagasse also gives readers plenty of hosting ideas, starting with Watermelon Margaritas and Caipirinhas, can't-miss crowd-pleasers like baked beans and grilled corn (with cheese and chilis), classic desserts like root beer floats and s'mores, and signature southern riffs like mint julep sorbet. Grillers looking to broaden their repertoire are likely to find more than a few new standards here.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Library Journal

Lagasse's 13th cookbook is the first in a new series of ten paperback cookbooks. It includes more than 150 big-flavored grilling recipes, inspired by a wide variety of cuisines, along with chapters on desserts and drinks. Expect demand.


—Judith Sutton
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Product Details

  • ISBN-13: 9780061878954
  • Publisher: HarperCollins Publishers
  • Publication date: 4/28/2009
  • Sold by: HARPERCOLLINS
  • Format: eBook
  • Pages: 272
  • Sales rank: 758,735
  • File size: 4 MB

Meet the Author

Emeril Lagasse is a chef, restaurateur, and the author of eighteen bestselling cookbooks, including the recent Emeril's Kicked-Up Sandwiches and Sizzling Skillets and Other One Pot Wonders. He is the proprietor of thirteen award-winning restaurants across the country and is the host of The Originals with Emeril and Emeril's Florida, both airing on the Cooking Channel. He has been the food correspondent for ABC's Good Morning America for fourteen years. In 2002, Emeril established the Emeril Lagasse Foundation to support children's educational programs that inspire and mentor young people through the culinary arts and promote nutrition and healthy eating.

Biography

Chef Emeril Lagasse received his first culinary experience from his mother, Hilda, when he was a boy growing up in the small town of Fall River, Massachusetts. As a teenager, he worked at a Portuguese bakery where he mastered the art of bread and pastry baking. Upon high school graduation, Lagasse was offered a full scholarship to the New England Conservatory of Music, but decided to pursue a career as a professional chef. He earned his Doctorate degree through the culinary program at Johnson and Wales University. Lagasse then traveled to Paris and Lyon where he polished his skills and learned the art of classic French cuisine. Returning to the United States, Lagasse practiced his art in fine restaurants in New York, Boston and Philadelphia before heading south to the Big Easy. Lured to New Orleans by Dick and Ella Brennan, Lagasse established his star at their legendary restaurant, Commander's Palace, where he was executive chef for seven and a half years.

Lagasse is now the chef-proprietor of seven restaurants including three in New Orleans, two in Las Vegas, and two in Orlando. In 1990, Chef Emeril opened Emeril's Restaurant in the chic Warehouse District in downtown New Orleans. Two years later, he opened Nola Restaurant in the French Quarter. In 1995, Emeril brought his "New New Orleans" cooking to Las Vegas and opened Emeril's New Orleans Fish House, located in the monumental MGM Grand Hotel. In 1998, Lagasse opened Emeril's Delmonico Restaurant and Bar in New Orleans' historic Garden District. He opened two restaurants in 1999 -- in February, he headed down to Florida to open Emeril's Restaurant Orlando at Universal Studios City Walk and in May, he opened Delmonico Steakhouse is in the Venetian Resort/Hotel/Casino. In January 2003, he opened Emeril's Tchoup Chop (pronounced chop-chop) at Universal Orlando's Royal Pacific Resort. Emeril's Restaurant Atlanta is slated to open in summer 2003.

The recognition and awards he has garnered have made him known to food-loving Americans everywhere. His restaurants consistently win critical praise and top ratings. Emeril's Restaurant was dubbed "Restaurant of the Year" by John Mariani in Esquire magazine in 1990 and received the coveted Wine Spectator "Grand Award" in 1991. Also in 1991, Lagasse was named "Best Southeast Regional Chef" by the James Beard Foundation. Most recently, Emeril's Restaurant earned the prestigious Ivy Award. Nola has achieved the status of "Best New Restaurant" by Esquire magazine in 1993 and has been recognized nationally by Travel & Leisure, Traveler and Southern Living magazines. His third restaurant, Emeril's New Orleans Fish House was named "Best Restaurant in Las Vegas" by Zagats. In 2002, Delmonico Steakhouse was named "Best Steakhouse" by Las Vegas Life magazine. Lagasse himself has also received accolades and awards for his culinary expertise. In 1991, Lagasse was named "Best Southeast Regional Chef" by the James Beard Foundation. In 1998 he was chosen as "Chef of the Year" by GQ magazine. In 1999, he was named one of People magazine's "25 Most Intriguing People of the Year."

Chef Emeril Lagasse is a national TV personality. Lagasse joined the Food Network in 1993 and celebrated his 1000th show with the network in 2001. He is the host of both The Essence of Emeril and Emeril Live, which reaches over 75 million homes daily. The former has been nominated for two Emmy Awards in 2001, 2002 and 2003, and was voted by Time magazine as one of the "Top 10 TV Shows" during 1996. The latter has won a Cable Ace Award for "Best Informational Series." Chef Emeril is also the food correspondent for Good Morning America and appears every Friday morning.

Lagasse is also a bestselling author. In 1993 he published the bestselling cookbook Emeril's New New Orleans Cooking which introduced his creative approach to Creole cuisine. Six other books have followed including Louisiana Real and Rustic, Emeril's Creole Christmas, Emeril's TV Dinners, Every Day's A Party, Prime Time Emeril and the kids' cookbook, Emeril, There's A Chef in My Soup! In 2000, Lagasse's book sales exceeded two million.

In September 2002, Emeril established the Emeril Lagasse Foundation to support and encourage programs creating developmental and educational opportunities for children.

Author biography courtesy of the author's official web site.

Good To Know

Emeril's self-titled NBC sitcom launched in fall 2001 but garnered poor ratings and was canceled shortly thereafter.
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    1. Hometown:
      New Orleans, Louisiana
    1. Date of Birth:
      October 15, 1959
    2. Place of Birth:
      Fall River, Massachusetts
    1. Education:
      Culinary degree, Johnson & Wales University
    2. Website:

Customer Reviews

Average Rating 4
( 21 )
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See All Sort by: Showing 1 – 20 of 24 Customer Reviews
  • Anonymous

    Posted May 6, 2013

    Emeril lagasse the were wolf

    Emeril the were wolf get taken with the vet

    1 out of 1 people found this review helpful.

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  • Anonymous

    Posted July 12, 2009

    Emeril at the Grill

    I purchased and met Emeril at a book signing arranged by B&N. Emeril is the ultimate professional - staying well over 5 hours to sign each book. I was towards the end of the line and very much appreciated the author staying past 11pm to meet each fan who purchased his book(s). Love the book! My husband enjoys eating meat while I enjoy poultry, seafood and LOTS of vegetables. I was pleasantly surprised to see the book provides many recipes to cover both our preferences. With the inclusion of recipes for drinks and deserts - this is truly a complete guide for preparing a great BBQ to accommodate a variety of dietary preferences.

    1 out of 1 people found this review helpful.

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  • Anonymous

    Posted April 28, 2013

    Emeril

    I now how can you go wrong with emeril

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  • Posted October 18, 2011

    Book freezes up and stuck on one page.

    Love emeril but while it may not happen to all, it froze up on me also. B and N should allow us to downloan it a second time....it mighe help.

    Tony

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  • Posted May 30, 2011

    Dont buy

    Would give it minus stars if i could.. stuck on one page and freezes up my nook color every time i open it....

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  • Anonymous

    Posted September 26, 2009

    Bam! Good Cooking

    Emeril does it again. This is a great cook book for really tasty treats. Sometimes though it is not as practical because there are some fresh ingredients that are difficult to find. But over all a perfect cookbook for the chef in your home or as a gift

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  • Posted July 11, 2009

    Awesome!

    This cookbook is great! It has easy to follow instructions and normal ingredients that can be found in most grocery stores - not exotic stuff that is hard to find. I bought one for myself and one as an anniversary gift for my parents. My parents love it and grill out all the time during the summer. They've tried more of the recipes than I have and loved everyone! I highly recommend this book, especially for the avid griller.

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  • Posted July 4, 2009

    Emeril at his best

    The book is very helpful with basic grilling techniques. I have tried a few of the recipes (Sweet and Tangy Coleslaw, Simple Oven BBQ Ribs, Home Ground Burgers). No complaints yet! The recipes are easy to follow. He is a good teacher. I wish there were more photographs. This book is a keeper...

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  • Anonymous

    Posted June 22, 2009

    Great Gift

    I personally did not read this book. I gave it to my son as a gift. He enjoys trying out all the new recipes from Emeril on the grill in this book.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted June 21, 2009

    How can you go wrong with Emeril?

    True to form this is another great cookbook from the entertaining Emeril Lagasse. The recipes are full of flavor, not too complicated and full of fresh -easy to get ingredients.
    I have 3 or 4 other Emeril cookbooks- this is my favorite. I love photos (easy inspiration) and he did a much better job of including them in this book, than the others I have.

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    Posted July 1, 2010

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    Posted October 10, 2009

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    Posted August 23, 2011

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    Posted July 11, 2009

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