Emeril's There's a Chef in My Soup!: Recipes for the Kid in Everyone
  • Emeril's There's a Chef in My Soup!: Recipes for the Kid in Everyone
  • Emeril's There's a Chef in My Soup!: Recipes for the Kid in Everyone

Emeril's There's a Chef in My Soup!: Recipes for the Kid in Everyone

4.2 10
by Emeril Lagasse, Charles Yuen

Gooey Cinnamon Buns, Baby Bam Burgers, Ka-Bam Kabobs, Creamy Dreamy Orange Freezes! Sound good? They taste even better -- and you can make them yourself!

What's better than eating really good food? Making it! And now, Chef Emeril Lagasse shows you how to do it, step-by-step. And hey, this is the real thing -- you're really cooking with this book, so get ready to

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Gooey Cinnamon Buns, Baby Bam Burgers, Ka-Bam Kabobs, Creamy Dreamy Orange Freezes! Sound good? They taste even better -- and you can make them yourself!

What's better than eating really good food? Making it! And now, Chef Emeril Lagasse shows you how to do it, step-by-step. And hey, this is the real thing -- you're really cooking with this book, so get ready to make some kicked-up food that your family and friends will love.

  • Hate getting up in the morning? Not with Emeril's Favorite French Toast for breakfast!
  • Want to make all your friends happy when you open your lunchbox? Then bring enough Cheesy Star Snacks for everyone.
  • Think vegetables are boring? Just try Sweet Potato-Praline Marshmallow Casserole!
  • Your turn to make dinner? Junior's Jambalaya. will make everybody happy-happy.
  • Is dessert your favorite meat? Then Pokey Brownies are just right for you!

Every recipe has been chosen and tested by Chef Emeril and by kids, too, so you know they have to be good -- and good for you! Best of all, grown-ups can use this book with you. Cooking together is a great way to have fun and make sure you stay safe.

So if you want to make delicious food and have a good time doing it, put on your apron, roll up your sleeves, and follow Chef Emeril into the kitchen....

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Editorial Reviews

Daily News
“A fun first cookbook to give to a budding chef . . . abundantly illustrated.”
January Magazine
“Cheerful, positive, helpful and, above all, completely about the enjoyment of food through its preparation. Highly recommended.”
In his first cookbook for kids, Emeril Lagasse exhibits his well-known knack for kicking things up a notch. In 75 totally terrific recipes, he shows kitchen-inclined kids how to concoct everything from healthy salads and inviting vegetables to zesty pizzas and pasta to munchable main courses. And don’t forget dessert: No reader, regardless of age, will be able to resist Emeril’s You’ll Go Ape for Chocolate-Covered Bananas. Parents apprehensive about letting their children loose in the kitchen will be pleased to find a detailed chapter on safe cooking.
Publishers Weekly
The host of his own show on the Food Network, chef Emeril Lagasse gets kids into the kitchen with recipes such as "Grill-It-Up-a-Notch Ham and Cheese Sandwich" (a dash of dijon and honey, plus a slice of gruy re, make all the difference), "Baby Bam Burgers" (he beefs up the meat with onions, garlic, etc.) and "Oh-Yeah-Baby Glazed Carrots" included in Emeril's There's a Chef in My Soup!: Recipes for the Kid in Everyone, illus. by Charles Yuen. The oversize volume contains 75 recipes with clear instructions and illustrations built around Emeril's humorous headshots; easy-to-read icons designate cooking considerations, including difficulty levels (almost all require some adult supervision). (Apr.) Copyright 2002 Cahners Business Information.

Product Details

HarperCollins Publishers
Publication date:
There's a Chef in My Soup Series
Sales rank:
Product dimensions:
8.50(w) x 10.75(h) x 0.79(d)
Age Range:
4 - 8 Years

Read an Excerpt

Emeril's Favorite French Toast

Oh, man, talk about a walk down memory lane. This is one of the first things I ever made in the kitchen when I was a little boy. Even back then I liked to experiment to keep things interesting, and this is the result of one very successful experiment. The orange flavor in this French toast will just about knock your socks off. Try it -- I bet you'll be back for more!

Yield4 to 8 servings


4 large eggs
1 cup whole milk
1/4 cup freshly squeezed orange juice
1 tablespoon orange zest
(page 21)
2 teaspoons granulated sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
8 slices bread
8 teaspoons unsalted butter
Confectioners' sugar
Maple syrup or cane sugar (optional)


Measuring cups and spoons, orange zester or fine grater, large mixing bowl, wire whisk, plate, 6-inch nonstick skillet, plastic turner, baking sheet, aluminum foil, oven mitts or pot holders


  1. Preheat the oven to 200°F.
  2. Crack the eggs into a large mixing bowl and whisk well.
  3. Add the milk, orange juice, orange zest, granulated sugar, vanilla extract, and salt, and whisk until well combined.
  4. Working quickly, dip each bread slice into the egg mixture in the bowl, turning it to coat both sides with the mixture. Transfer the coated bread slices to a plate while you finish coating the remaining slices.
  5. Heat a small skillet over medium heat until hot, about 3 to 5 minutes.
  6. Melt 1 teaspoon of the butter in the skillet, then add a slice of coated bread, and cookuntil the bread is golden brown and crusted on the bottom, about 2 minutes. Turn with a plastic turner and cook until the second side is golden, about 1 to 11/2 minutes.
  7. Transfer the French toast from the skillet to a baking sheet. Cover lightly with aluminum foil and place in the oven to keep warm while you cook the other slices.
  8. Repeat with the remaining slices, being sure to add 1 teaspoon of the butter to the pan before every slice.
  9. Sprinkle the French toast with confectioners' sugar and serve with maple syrup or cane sugar if desired.

The freshness of the bread is important. Fresh bread will absorb batter more quickly than stale bread. Depending on the size of the bread, you may find that there's a bit of batter left over. If that's the case, just go ahead, add a bit more butter to the pan, and cook up another slice or two. If you don't want to eat these today, refrigerate them, tightly covered, for up to one or two days, and reheat in the oven or microwave for a really quick breakfast or great afternoon snack!

Crispy-Crunchy Granola Munchies

This not only makes a terrific snack but also doubles as an awesome breakfast cereal. Keep in mind that if you use salted nuts, you'll need to decrease the amount of salt used from a half teaspoon to a quarter teaspoon. And hey, substitute whatever nuts and dried fruits you like best. These Crispy-Crunchy Granola Munchies will keep up to 1 week at room temperature if stored in an airtight container -- but I bet yours won't last that long!

Yield 6 generous cups


1/3 cup honey
4 tablespoons (1/2 stick) unsalted butter
3 cups old-fashioned oats
1 cup mixed nuts, including slivered almonds and coarsely chopped pecans and walnuts
1/2 cup sweetened coconut flakes
1/4 cup hulled green pumpkin seeds
1/4 cup sunflower seeds
1/2 teaspoon salt
1/2 cup raisins or golden raisins (or a combination of both)
1/4 cup dried cranberries or blueberries
1/4 cup dried banana chips


Measuring cups and spoons, cutting board, knife, small saucepan, large bowl, large wooden spoon, baking sheet, oven mitts or pot holders, fork, wire rack, large mixing bowl, airtight container


  1. Make sure the oven rack is in the center position and preheat the oven to 325°F
  2. Combine the honey and butter in a small saucepan. Heat on low heat and stir until melted. Remove from the heat.
  3. Combine the oats, mixed nuts, coconut, pumpkin seeds, sunflower seeds, and salt in a large bowl. Stir with a large wooden spoon to mix well.
  4. Pour the honey butter over the oat mixture and stir until well combined.
  5. Spread the granola evenly in a thin layer on a baking sheet.
  6. Bake, stirring every 5 minutes with a wooden spoon to prevent the granola from sticking or burning, until fragrant and golden brown, about 20 minutes. (Do not overcook -- the granola will crisp as it cools.)
  7. Using oven mitts or pot holders, remove the baking sheet from the oven and place on a wire rack to cool. When completely cooled, transfer the granola to a large mixing bowl and stir in the dried fruit.
  8. Transfer to an airtight container and store at room temperature for up to 1 week.

An airtight container is important-this will keep your Crispy-Crunchy Granola Munchies fresh!

Be very careful when stirring the hot nut mixture!

Emeril's There's a Chef in My Soup!. Copyright © by Emeril Lagasse. Reprinted by permission of HarperCollins Publishers, Inc. All rights reserved. Available now wherever books are sold.

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Emeril's There's a Chef in My Soup! 4.2 out of 5 based on 0 ratings. 10 reviews.
Auntie70 More than 1 year ago
Sent this book to my niece having food issues with 2 young teenage daughters of her significant other. Food was becoming a power issue. The book has helped turn it into a family centered activity allowing everyone to have a say in what gets cooked and how. Niece says it has been a plus in the ongoing challenges of being a stepperson.
AikiPen More than 1 year ago
We bought this when it was published in 2002 and my son was 3. Now he is 11 and the recipes still hold up. Some of these have become family standards. We have all 3 of his kids cookbooks and they are great, but this is our favorite.
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Anonymous More than 1 year ago
this book has great stuff for kids to do for cooking thay are easy to follow and it give kids hands on cooking i give it 5 stars you have to geat it
Anonymous More than 1 year ago
Guest More than 1 year ago
I bought this cookbook to take along when I visited my three granddaughters. We had a wonderful bonding experience trying several of the recipes. They are easy to follow and give the children a chance to really get a hands-on experience. Recipe titles are sometimes humerous which appeal to kids. Colorful illustrations throughout the book. Highly recommended.
Guest More than 1 year ago
My granddaughter got this book at the age of nine. Since then, she has treated us to delcious dinners which she plans and cooks all by herself. The first time she used this book, she learned to make a white sauce! And Baby Bam Burgers are a real treat. She is now confident enough to make up her own recipes--and not one has been a flop! Thank you, Emeril, for making cooking fun for the whole family!
Guest More than 1 year ago
I bought this for my 6 year old son. He loves to help make things from it. Two unexpected bonuses: the food tastes great and if it comes from this book my picky son always tries it! This is the cookbook I reach for when I want to make something fast and appreciated by my husband, as well as, my kids. As my kids get older, I anticipate them using it alone.
Guest More than 1 year ago
This is a great cookbook! Both my kids, 5 and 8, are thrilled that they have a cookbook just for them. My son made dinner, with a little help from Mom, and was so proud. He made the Tuna Melts in Your Mouth and we have made the Go Nuts for Banana Bread. The Banana Bread is to die for, best recipe I have ever come across. The directions for each recipe are very well written and they have icons on the page to let parents and kids know how safe to be. Such as if you need to use sharp objects or handling of hot items. All in all a great starter for that up and coming chef.