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

( 10 )

Overview

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 ...

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Overview

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....

World-famous chef Emeril Lagasse shares some of his favorite recipes that children can make, as well as tips for the whole family on how to have fun and be safe in the kitchen.

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Editorial Reviews

From Barnes & Noble
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.
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.”
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.”
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.
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Product Details

  • ISBN-13: 9780688177065
  • Publisher: HarperCollins Publishers
  • Publication date: 3/26/2002
  • Series: There's a Chef in My Soup Series
  • Pages: 256
  • Sales rank: 462,673
  • Age range: 4 - 8 Years
  • Product dimensions: 8.50 (w) x 10.75 (h) x 0.79 (d)

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.

Charles Yuen illustrated and designed Emeril's There's a Chef in My Family! and Emeril's There's a Chef in My Soup! He frequently exhibits his paintings and lives in New York.

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:

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

Ingredients

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)

Tools

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

Directions

  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

Ingredients

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

Tools

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

Directions

  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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Table of Contents

Hey, Kids--Listen Up! 2
For All You Big Folks Out There 4
A Good Cook Is a Safe Cook! 8
The Nuts and Bolts 12
Good Things to Know 18
First Things First! 31
Emeril's Favorite French Toast 32
Kicked-Up Scrambled Eggs 34
Make 'Em Pancakes 36
Go Nuts for Banana Bread 38
Maple-Buttery Corn Muffins 40
Mile-High Blueberry Muffins 42
Wake-You-Up Apple-Cinnamon Muffins 44
Cinnamon Toast of Love 46
Gooey Cinnamon Buns 48
Yummy Wake-Up Smoothies 52
It-Isn't-Rocket-Science Salads 55
Simply Sensational Tuna Salad 56
Dress-Up Pasta Salad 58
Your Favorite Fruit Salad 60
Nutty Apple Salad 62
You-Pick-the-Greens Salad with Three Simple Dressings 64
"P" Is for Pizza and Pasta 69
Best Basic Red Sauce 70
1-2-3 Lasagne 72
You Gotta Love Spaghetti and Meatballs 74
My-Oh-My Spaghetti Pie 78
Rock-'n'-Rollin' Rotini Bake 82
I-Love-Gaaahlic Bread 84
Big-Boy Pizzas 86
Eat-a-Pita Pizzas 90
Little Lauren's Mac and Cheese 92
Super Stuffed Shells 94
What's for Lunch? 97
Good-for-You Garden Pita Pockets with Egg Salad 98
Notches-Unknown PBJ 102
Fiesta Quesadillas with Simple Salsa and Holy Guacamole 104
It's a BBQ Chicken Wrap, with Quick-and-Crunchy Slaw 108
Happy-Happy Club Sandwich 112
Grill-It-Up-a-Notch Ham and Cheese Sandwich 114
Tuna Melts in Your Mouth 116
Totally Terrific Cheese Toast 118
Crispy-Crunchy Granola Munchies 120
Crunchy Snack Mix to Go! 122
Twist Yourself a Pretzel 124
Cheesy Star Snacks 128
Jillie's Pesto-Cheese Dip 132
The Main Thing 135
Emeril's First Alphabet Soup 136
Some Real Good Chili 138
Ka-Bam Kabobs 140
Baby Bam Burgers 144
Lean Mean Turkey Loaf 146
Man-Oh-Man Potato Casserole 148
Yummy Creamy Chicken 150
Chicken Nuggets with Honey-Mustard Dipping Sauce 152
Emerilized Tuna Casserole 156
Junior's Jambalaya 158
Right-Out-of-the-Oven Corn Dogs 160
Gone Fishin' Fish Sticks with Tartar Sauce 162
Shake-It-Up-a-Notch Chicken 164
Eat Your Veggies! 167
Nutty Buttery Green Beans 168
Broccoli with Seriously cheesy Sauce 170
Oh-Yeah-Baby Glazed Carrots 172
Now-You're-Talkin' Mashed Potatoes 174
Tinfoil Corn Rules! 176
Make-Your-Own Baked Potatoes with Special Sauce 178
Make-You-Strong Spinach 180
Another Notch Fried Rice 182
Make-Lots-of-Friends Oven-Baked French Fries 184
Sweet Potato--Praline Marshmallow Casserole 186
If You Finish You can Have ... Dessert! 189
Big Chocolate-Chip Cookies 190
Mal-Mal's Peanut-Butter Cookies 192
Big Em, Little Em Cookies 194
Gingerbread Friends 198
Real Vanilla-Bean Ice Cream 202
Just-Like-Mom's Cupcakes with Vanilla and Chocolate Icings 206
Fresh-and-Fruity Freeze Pops 208
Jessie's Chocolate-Dipped Strawberries 210
Make-Yourself-Some Applesauce 212
You'll-Go-Ape for Chocolate-Covered Bananas 214
Seriously Chocolaty Cheesecake 218
Apple-of-My-Eye Crisp 222
Pokey Brownies 226
Creamy Dreamy Orange Freeze 230
Basics 232
Simple Syrup 232
Toasting Things 233
Baby Bam 234
Whipped Cream 235
Appendix 236
Index 238
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Customer Reviews

Average Rating 4
( 10 )
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Sort by: Showing all of 10 Customer Reviews
  • Posted September 25, 2011

    Solved food issues in blended family

    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.

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  • Posted December 9, 2010

    more from this reviewer

    Who said you have to be a kid?

    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.

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  • Anonymous

    Posted April 15, 2009

    I Also Recommend:

    delicious,nutritous and fun

    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

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  • Anonymous

    Posted April 22, 2007

    Great to share with children or grandchildren

    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.

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  • Anonymous

    Posted September 2, 2004

    Start Them Young!

    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!

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  • Anonymous

    Posted April 8, 2004

    Good food, simple and fun!

    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.

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  • Anonymous

    Posted November 29, 2003

    Great!!!

    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.

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  • Anonymous

    Posted December 18, 2009

    No text was provided for this review.

  • Anonymous

    Posted December 1, 2009

    No text was provided for this review.

  • Anonymous

    Posted January 9, 2009

    No text was provided for this review.

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