Emeril's There's a Chef in My World!: Recipes That Take You Places

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Overview

Chef Emeril brings you a taste of the world! He helped younger kids take their first steps into the kitchen with Emeril's There's a Chef in My Soup! Recipes for the Kid in Everyone and then kicked it up a notch for older kids and adults, too, in Emeril's There's a Chef in My Family! Recipes to Get Everybody Cooking. Now Chef Emeril is back with a cookbook that really takes you places!

You can start your travels in your own kitchen by exploring the meals, ingredients, and cooking...

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Overview

Chef Emeril brings you a taste of the world! He helped younger kids take their first steps into the kitchen with Emeril's There's a Chef in My Soup! Recipes for the Kid in Everyone and then kicked it up a notch for older kids and adults, too, in Emeril's There's a Chef in My Family! Recipes to Get Everybody Cooking. Now Chef Emeril is back with a cookbook that really takes you places!

You can start your travels in your own kitchen by exploring the meals, ingredients, and cooking styles enjoyed in different countries and regions. Hey, Chef Emeril knows that we're all part of one global family, and a great way to learn about other cultures is through their food! Once you're cooking international-style, you'll be ready to hop on a plane to China, Portugal, England, Greece, or Africa, just for a start!

This cookbook is for kids of all ages and adults to use together, with 75 recipes for daily meals, special occasions, and everything in between, along with cooking tips and safety precautions. You can make a meal with dishes from one region or mix it up for a truly international feast! Plus, Chef Emeril includes "Did You Know . . ." tidbits of cultural information behind some of the recipes.

  • Try breakfast English-style with Toad in the Hole — and discover what the "toad" is!
  • After tasting Mexican Broiled Corn, you might never go back to plain old corn on the cob again!
  • Instead of going to a Chinese restaurant, cook your own Kung Pao Chicken and find out how this popular dish may have received its name!
  • BLT Hot Dogs are a perfect twist of two American classics! But just how American are hot dogs, anyway?
  • And don't forget to leave room for dessert! One bite of No-Bake Caribbean Rice Pudding and you'll want to know more about the flavors of the islands!

So, get ready, pack your bags — here's your passport to a whole new world of food!

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Editorial Reviews

Publishers Weekly
Kids can cook up a storm with these recipe books. Emeril Lagasse again kicks it up a notch with Emeril's There's a Chef in My World! Recipes That Take You Places, illus. by Charles Yuen, photos by Quentin Bacon, this time taking aspiring cooks around the world with 75 recipes: they can whip up torrijas (Spain's answer to French toast), egg drop soup from China, baklava from Greece and many other exotic dishes. Copyright 2006 Reed Business Information.
VOYA - Vikki Terrile
Superstar chef and celebrity Emeril Lagasse continues his string of cookbooks for young people and their grownups, this time with international flair. The seventy-five recipes included here cover everything from breakfast to dessert and span the globe-although admittedly with few stops outside of Europe, Asia, and the Americas. Emeril points out in his introduction that these recipes are more difficult than those in his previous cookbooks for youth and that each recipe is coded with icons recommending how and when adults should lend a hand. More than twenty pages of tips and techniques will come in handy for cooks of all ages and abilities and take some of the fear out of the more complicated recipes. The recipes are clearly written, with detailed ingredient and equipment lists, and information about the countries, ingredients, and recipes are written in the bubbly tone for which the chef is known. Unfortunately the only photographs throughout the book are of Emeril and touristy scenic shots of the different countries represented. Although Yuen's illustrations are bright and colorful, they are also cartoonish, and young cooks looking to see what a dish looks like or to verify if what they are creating is going well will have nothing with which to compare. Nevertheless this book is a must-buy for public libraries where it is sure to be as much of a hit with adults as with tweens and teens.
Children's Literature - Gwynne Spencer
Third in Emeril's "There's a Chef" series, which includes There's a Chef in My Soup and There's a Chef in My Family, readers will enjoy a wide variety of recipes that make the world a smaller place. Emeril brings children into the wide world of cooking with a thorough introduction, tips on being a safe cook, the nuts and bolts and pots and pans you will need, a list of "Good Things to Know" (terms and techniques that even experienced cooks will enjoy), and even the secret recipe for "Baby BAM." Recipes are clustered by meals. "Destination Breakfast" has eight entries including scones, latkes, and huevos rancheros. "Sightseeing Snacks, Salads and Starters" offers nine recipes, including spanakopita, spring rolls from scratch, and empanadas. "Globe Trotting Soup and Sandwiches" has eleven entries. And then we journey to "Main Meal Masterpieces" with ten world favorites, "A Guide to Sides" (eight) and a "Bread Map" (six), ranging from "Challah" to nahn. "Sweet Snapshots" ends the book with sixteen desserts. Emeril appears on the opening page of each recipe with photos of a landmark from the featured nation, information on the cultural origins of the recipe, a flag, and lively illustrations. Recipe ingredients and tools are at the top of the facing page with clearly enumerated directions that include handy tips on when to get adults involved in the process. The back matter includes a web site guide related to products which Emeril plugs, a list of Emeril's restaurants, and a nicely formatted index. The endpapers includes access information for The Emeril Lagasse Foundation. Emeril is to cooking as Jack Prelutsky is to poetry. This would be appropriate in high school andmiddle school, as well as upper elementary, especially as an anchor resource for world studies and cross-cultural units.
School Library Journal
Gr 4 Up
There's a celebrity chef in this cookbook, and, judging by the frequent use of heavy cream, whole milk, butter, sugar, and cream cheese, he is apparently unaware of the childhood-obesity crisis. Each spread combines simple color illustrations of food with photos of corresponding international locales and Food Network chef Emeril mugging for the camera. The first 27 pages of cooking how-to and safety tips are followed by 75 recipes that include "Moroccan Couscous" and "Orange-Scented Chocolate Gelato." Europe, North America, and Asia are well represented, with little space devoted to Africa or Central or South America. The recipes are complicated, involving techniques like using a pastry bag and handling delicate phyllo dough and much work with sharp knives and pouring hot liquids; adult supervision will be crucial. Small "safety icons" included with each recipe indicate concerns like "handling hot objects" and "use of sharp objects," but the key to identifying the icons is buried in the introductory material. The ingredients are clearly listed, and the numbered directions have sufficient detail; a bit of historical or geographical information is included with each recipe. Many of the dishes call for the use of Emeril's branded seasoning and other food items, and two appendixes list his corporate sponsors' Web sites and the locations of Emeril's Restaurants around the United States. Libraries serving the chef's devotees will find this a useful addition for its browsing appeal, but be sure its shelfmate is Matthew Locricchio's The International Cookbook for Kids (Marshall Cavendish, 2004), a more balanced, truly kid-friendly book.
—Joyce Adams BurnerCopyright 2006Reed Business Information.
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Product Details

  • ISBN-13: 9780060739263
  • Publisher: HarperCollins Publishers
  • Publication date: 10/3/2006
  • Pages: 210
  • Age range: 4 - 8 Years
  • Product dimensions: 8.50 (w) x 10.75 (h) x 0.72 (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:

Customer Reviews

Average Rating 4.5
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Sort by: Showing all of 4 Customer Reviews
  • Anonymous

    Posted December 14, 2013

    Kids Love This Book

    Emeril's recipes are always excellant but this is more than a cookbook. The book includes lots of interesting information about countries and and food from diverse cultures.

    Was this review helpful? Yes  No   Report this review
  • Posted December 9, 2010

    more from this reviewer

    We love it!

    We have all 3 Emeril's kids cookbooks and we love each of them. This one we don't use quite as much as the first one.

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

    Posted November 16, 2011

    No text was provided for this review.

  • Anonymous

    Posted August 11, 2010

    No text was provided for this review.

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