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Emeril's There's a Chef in My Family!: Recipes to Get Everybody Cooking


Chef Emeril Lagasse's first step into the kitchen with kids — Emeril's There's a Chef in My Soup!: Recipes for the Kid in Everyone — showed that chefs come in all ages, and how, with a little help from adults, kids can make meals that sizzle! Now Chef Emeril is back with a new cookbook for the whole family. Hey, Chef Emeril knows that the best place to get a family together is in the kitchen. And when you're cooking together as a family, every meal is a guaranteed crowd pleaser!...

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Chef Emeril Lagasse's first step into the kitchen with kids — Emeril's There's a Chef in My Soup!: Recipes for the Kid in Everyone — showed that chefs come in all ages, and how, with a little help from adults, kids can make meals that sizzle! Now Chef Emeril is back with a new cookbook for the whole family. Hey, Chef Emeril knows that the best place to get a family together is in the kitchen. And when you're cooking together as a family, every meal is a guaranteed crowd pleaser!

Chef Emeril includes recipes for every meal of the day — plus snacks, holiday meals, and party treats — so the possibilities are truly endless. With sides and optionalingredients galore, you can kick these recipes up a notch to fit every family's taste.

  • Sunday breakfast will never be the same once your family tries Ooey Gooey Blueberry "French Toast."
  • Whether you're making Perfect Roast Chicken or Mighty Meaty Meatloaf for dinner, Real-Deal Rice Pilaf makes a surefire side dish.
  • Pizzazy Pizza Sandwiches are an after-school hit any day of the week.
  • Is it time for a party? Miss Hilda's Popcorn Cake looks almost too good to eat!

What more could a family ask for? These 76 recipes have been specially chosen by Chef Emeril to include steps for every family member, from small hands to big ones. Instead of kids asking, "What's for dinner?"they'll be saying, "Let's make Very Veggie Lasagna tonight!"

So what are you waiting for? Everybody get cooking!

The celebrity chef extraordinaire presents this cookbook for the entire family, featuring 76 recipes for all meals of the day that can be prepared by kids, their parents, and even their grandparents.

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Editorial Reviews

From Barnes & Noble
The Barnes & Noble Review
Emeril Lagasse, the celeb chef who BAMMED! his way into America's kitchens, follows up his successful cookbook for kids, Emeril's There's a Chef in My Soup!, with this delectably delightful winner for the whole family.

Aimed at bringing everyone together in the kitchen, Lagasse's book includes 76 recipes, from appetizers to desserts, that are easy for kids to participate in but difficult enough so that adults will need to help. Accompanied by colorful illustrations and photos, the cookbook is divided into several color-coded sections by course, featuring such yummy recipes as "Emeril's Favorite Fried Egg Sandwich," "Talk About a Taco Salad," "Fondue for You," and "Perfect Roast Chicken." Lagasse also includes helpful safety tips and "The Nuts and Bolts" of kitchen tools, while a "Good Things to Know" section -- spelling out techniques like hulling strawberries and measuring -- even provides the handy recipe for Emeril's "Baby Bam."

Sparked with Emeril's own brand of style, this mouthwatering read should have no trouble kicking up family time a notch or two. The recipes have thorough, numbered steps and include lists of tools needed, letting kids easily take the lead in gathering ingredients, reading, or creating meals, depending on their age. A sure addition to that cookbook collection. Matt Warner

Publishers Weekly
New hardcover books involve readers in a variety of topics. The king of "kick it up a notch" is back with Emeril's There's a Chef in My Family! Let's Get Everybody Cooking by Emeril Lagasse, illus. by Charles Yuen, photos by Quentin Bacon. This companion to Emeril's There's a Chef in My Soup dishes up 76 kid-friendly recipes for every course or occasion, from starters such as Tortellini in Brodo to finishing touches like Lemon Icebox Pie. Yuen's cartoonish depictions of the victuals (alongside photos of the chef or appreciative diners) ensure that no egos will be crushed if readers' results end up looking less-than-professional. Copyright 2004 Reed Business Information.
School Library Journal
Gr 5 Up-Emeril's many fans will eat this up. The introduction emphasizes the fun and learning involved in cooking together as a family. The use of fresh ingredients is definitely a plus, but many of the recipes are quite complicated, making this a good book for children and adults to use together. Front matter (the first 25 pages) covers equipment, safety tips, basic skills and terms, and measurements. Seventy-six recipes follow, logically arranged to begin with breakfast and continue through dessert. The step-by-step directions are clearly laid out, and most of the dishes look delicious. The fresh and attractive design includes a mix of simple paintings (for the food) and photos (for the people). Emeril himself is shown throughout, conveying his enthusiasm and sense of play and offering a familiar note for media-savvy cooks. Nutritional information is not included, which may be a good thing, since many of the recipes are sinfully caloric (the hot chocolate recipe calls for whole milk and heavy cream and chocolate chips). For this reason, many of the dishes will be better suited for special occasions than for everyday enjoyment.-Lauralyn Persson, Wilmette Public Library, IL Copyright 2004 Reed Business Information.
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Product Details

  • ISBN-13: 9780060004392
  • Publisher: HarperCollins Publishers
  • Publication date: 4/6/2004
  • Pages: 224
  • Age range: 9 - 12 Years
  • Product dimensions: 8.50 (w) x 10.75 (h) x 0.72 (d)

Meet the Author

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.


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:

Table of Contents

Taking It to the Next Step 2
A Good Cook Is a Safe Cook! 4
The Nuts and Bolts 8
Good Things to Know 14
Beautiful Beginnings 27
It's-a-Good-Morning Muffins 28
Totally-from-Scratch Biscuits 30
Egg-Stra Special Omelets 32
Emeril's Favorite Fried Egg Sandwich 34
Waffable Waffles 36
One-Stop Breakfast Casserole 40
Ooey Gooey Blueberry "French Toast" 42
Doubly Delicious Hot Chocolate with Real Whipped Cream 44
The Bread Box 47
Never-Enough Dinner Rolls 48
Yes-You-Can Bagels 50
Hot-Out-of-the-Oven Bread 52
Everyone Loves Cornbread 54
Focaccia, Anyone? 56
Try It, You'll Like It Zucchini Bread 58
Sensational Salads 61
Catch a Shrimp Cocktail 62
My Kinda Salad 64
Power-Packed Spinach Salad 66
Beans Galore Salad 68
Chef Emeril's Salad 70
Talk About a Taco Salad 72
Souper-Duper Soups and Sandwiches 75
Feel-Good Chicken and Rice Soup 76
Hot and Hearty Minestrone 78
Tortellini in Brodo 80
Pizzazy Pizza Sandwiches 82
Fill-'Er-Up Focaccia with Roasted Veggies 84
Open-Faced Roast Turkey Sandwiches 86
Totally Sloppy Joes 88
Check Out My Chicken Salad Sandwiches 90
Snack Attack 93
Nacho Fiesta 94
Blow-You-Away Bagel Chips 98
Oven Crispy Cheese Fries 100
Cheesy Puff Pastry--with a Twist 102
Fondue for You 104
Emeril's Con Queso 106
MMMM-HMMM Hummus 108
Scoop-It-Up Spinach Dip 110
Time for Dinner! 113
Very Veggie Lasagna 114
Fettuccine Alfredo My Way 116
Pasta Primavera 118
Say "Cheese" Enchiladas 120
Garlic Lovers' Pot Roast 122
Mighty Meaty Meatloaf 124
Penne with Italian Sausage 126
Crunchy Corn Chip Pie 128
Bread 'Em and Bake 'Em Pork Chops 130
Shepherd's Pie 132
Junior Wellingtons 134
Chicken Parmesan Emeril-Style 136
Rainy-Day BBQ Chicken 138
Perfect Roast Chicken 140
Classic Roast Turkey 142
Fish in a Pouch 146
Emeril's Favorite Stuffed Shrimp 148
Mambo Rice "Lasagna" 150
Sides that Sizzle 155
Oven-Roasted Veggies 156
Corn-off-the-Cob Pudding 158
Bean Town Baked Beans 160
Real-Deal Rice Pilaf 162
Simple-But-Fabulous Stuffing 164
Sugar-and-Spice Acorn Squash 166
Simply Delicious Artichokes 168
Best Baked Tomatoes 170
Minty Green Peas 172
Sweet Endings 175
Megan's White Chocolate Bark with Pecans 176
Piece-of-the-Pie Pecan Bars 178
Big and Chewy Oatmeal Cookies 180
Basically Buttery Cookies 182
Miss Hilda's Popcorn Cake 184
Just-Chillin' Chocolate Fridge Pie 186
Lemon Icebox Pie 188
Very Strawberry Shortcake 190
New Orleans-Style Bread Pudding with Chocolate Sauce 192
Hazelnutty Nuggets 194
Candy-Bar-Stuffed Baked Apples 196
Pure and Simple Cream Puffs 198
My First Watermelon Granita 202
Appendix 204
Index 206
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Sort by: Showing all of 3 Customer Reviews
  • Anonymous

    Posted April 16, 2009

    emerils theres a chef in my family

    this book is so good for the whole family and kids thay will have fun all day long

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  • Anonymous

    Posted September 15, 2004

    A Great Cookbook for All Ages!!!!

    I loved this cookbook and plan to pass it on to the younger members of my family. The New Orleans Bread pudding was wonderful! The salsa and guacamole was a snap and tasted great too!

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  • Anonymous

    Posted December 10, 2009

    No text was provided for this review.

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