Emeril's Potluck: Comfort Food with a Kicked-Up Attitude

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Overview

America's favorite chef is back to add some pizzazz to potluck gatherings. Emeril's Potluck is a collection of recipes designed to feed a large crowd. Whether bringing just one dish to a celebration or serving up a whole menu, these Emerilzed* starters, entrées, drinks and desserts serve at least 8 to 10 people.

Famous TV personality, chef and restaurateur Emeril Lagasse has long since established himself as a household name. In what will be his seventh book, Emeril presents a collection of 147 recipes for all kinds of potluck gatherings from tailgates to family parties. Everyone will be heading back for seconds and thirds of these dishes and drinks like Classic Blue Cheese Dip, Cowboy ...

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More About This Book

Overview

America's favorite chef is back to add some pizzazz to potluck gatherings. Emeril's Potluck is a collection of recipes designed to feed a large crowd. Whether bringing just one dish to a celebration or serving up a whole menu, these Emerilzed* starters, entrées, drinks and desserts serve at least 8 to 10 people.

Famous TV personality, chef and restaurateur Emeril Lagasse has long since established himself as a household name. In what will be his seventh book, Emeril presents a collection of 147 recipes for all kinds of potluck gatherings from tailgates to family parties. Everyone will be heading back for seconds and thirds of these dishes and drinks like Classic Blue Cheese Dip, Cowboy Chicken Casserole, Champagne Punch, and Chocolate Peanut Butter Pie. So be the host with the most and prepare several dishes, or be the best guest and bring just one- either way, everyone is sure to eat up everything from Emeril's Potluck.

Editorial Reviews

From Barnes & Noble
Americans of earlier generations emulated regal dinners; in the 21st century, we prefer parties. Today, informality is the keynote to a successful gathering. Emeril's Potluck is a veritable cornucopia of comfort food, collecting recipes for tailgate parties, family celebrations, book club snacks, summer picnics, Super Bowl Sunday gatherings, reunions, barbecues, holiday parties and buffets, weekend brunches, bridal showers, and more. The featured treats include Classic Blue Cheese Dip, Cowboy Chicken Casserole, and Chocolate Peanut Butter Pie. The book includes 16 pages of lush, full-color photos.
Publishers Weekly
The 10th addition to the Emeril Lagasse cookbook franchise is as uneven as a real potluck dinner: the occasional delicious dish is lost amid all too familiar and unsurprising foods. Admirers will welcome the energetic voice of their favorite TV chef as he "bams!" his way through homey dishes such as Chicken Jambalaya, Macaroni with Four Cheeses, and Tuna Tetrazzini. But it's hard to find anything new, as Emeril retreads ground covered in his earlier books on Louisiana cuisine, party food and cooking for holidays. The "potluck" theme doesn't succeed in tying the book together: though casserole dishes such as Beef Stroganoff and Emerilized Green Beans are ideal potluck offerings, some of the book's most interesting recipes, such as Oysters Rockefeller Soup, Osso Buco with Orzo Risotto, and Olive-Stuffed Leg of Lamb, would be a stretch, especially since there isn't much guidance in helping cooks match such dishes to events. The book's attractive layout and clear instructions are geared to beginners, though there are lapses (a piecrust recipe offers no tips on how to roll out dough; the deviled egg section doesn't even hint how long to hard-boil an egg); and a few recipes, such as Antipasto Pasta Salad, aren't worthy of a chef of Emeril's caliber. (Oct.) Forecast: Though author publicity and Food Network promotions will bring this book to the attention of Emeril's wide fan base, in essence, it reads too much like a rerun. Copyright 2004 Reed Business Information.

Product Details

  • ISBN-13: 9780688164317
  • Publisher: HarperCollins Publishers
  • Publication date: 10/12/2004
  • Pages: 320
  • Sales rank: 397,561
  • Product dimensions: 7.30 (w) x 9.20 (h) x 1.10 (d)

Meet the Author

Emeril Lagasse
Emeril Lagasse

Emeril Lagasse is a chef, restaurateur, and author of fifteen bestselling cookbooks including his most recent book, Farm to Fork: Cooking Local, Cooking Fresh, and Emeril's New New Orleans Cooking, which introduced his creative take on Creole cuisine. He is the proprietor of twelve award-winning restaurants across the country. He is the host of The Originals with Emeril and his popular series Emeril Live, both appearing on the Cooking Channel. His latest program, Emeril's Table, airs exclusively on the Hallmark Channel. 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. www.Emerils.com

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.
    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:
      http://www.emerils.com

First Chapter

Emeril's Potluck
Comfort Food with a Kicked-Up Attitude

Eggplant, Sausage, and Ziti Casserole

Makes 8 to 10 Servings

Ingredients

¼ cup plus 3 tablespoons plus 1 teaspoon olive oil
1 large eggplant, halved lengthwise and cut crosswise into 1/3-inchthick half circles
1 tablespoon salt, possibly more or less depending on saltiness of sausage
2 teaspoons Emeril's Italian Essence or Italian herb blend
1¼ teaspoons freshly ground black pepper
1 pound Italian sausage, removed from casings
1 cup chopped yellow onions
2 tablespoons tomato paste
1 tablespoon minced garlic

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