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Overview

Are you ready to kick it up a notch? Wait — forget that. Are you ready to kick it up notches unknown to humankind? Finally, Emeril has written the book his fans of Emeril Live and Essence of Emeril have been waiting for — a collection of his very favorite recipes from both shows.

It's all here — from cooking up Fall River memories like St. John's Kale Soup, Roasted Scrod with Parsley Potatoes, and Boston Cream Pie with his mom, Hilda, to Louisiana specialties like Creole Spiced Blue Crabs with Green Onion Dipping Sauce, Fried Eggplant with Shrimp Stew-Fay, and Blueberry Beignets.

Hey, this isn't rocket science, but it's...

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Overview

Hey, this isn't rocket science, but it's good eating, with starters like Caramelized Salmon with Cilantro Potato Salad and Stuffed Morels with Crawfish Remoulade. This isn't Kansas anymore, Toto, and these are salads like you've never had them — Herb-Tossed White Asparagus, Fresh Crabmeat, and Grilled Radicchio Salad, Emeril's BLT Salad, and Molasses Duck Salad.

Does pork fat rule at your house (and if it doesn't, why not?)? Then take your pick of the pig —- Homemade Bacon, Andouille Stuffed Jalapeqos, and Pork Burgers in Gravy with French-Fried Sweet Potatoes. And don't limit yourself to one part of the barnyard — try Emerilized Chicken Cordon Bleu, Funky Lamb Shanks, Pan-Roasted Filet Mignon Stuffed with English Stilton and Walnuts, or Smothered Oxtails over Spinach and Sweet Corn Mash.

Emeril's TV Dinners not only includes more than 150 recipes, it is jam-packed with candid black-and-white photography of Emeril behind the scenes, in front of the cameras, on tour, and really live in his New Orleans restaurants.

Editorial Reviews

From Barnes & Noble

The Barnes & Noble Review
Emeril Lagasse burst onto the cooking scene in 1993 with his perpetually sold-out cooking show, Emeril Live, soon followed by a second and equally popular series, Essence of Emeril. But most true Emeril fans know that before he reached TV stardom, Emeril had been winning some of the most prestigious awards in the culinary world for a decade, first as the chef of New Orleans' legendary Commander's Palace and later at his own restaurants, Emeril's and NOLA. Emeril shared his innovative restaurant recipes in his first best selling book, Emeril's New New Orleans Cooking, and delved even deeper into the zesty flavors of Cajun and Creole cuisines in his second, Louisiana Real and Rustic. But now, finally, comes the book that Emeril's fans have been waiting for: Emeril's TV Dinners, a collection of his favorite recipes from his two TV Food Network shows.

Emeril spends plenty of time in New Orleans in Emeril's TV Dinners, with recipes like Creole Spiced Blue Crabs with Green Onion Dipping Sauce, Andouille Stuffed Jalapenos, and Praline Bread Pudding, but he ranges far and wide with other dishes. Some recipes, like Fall River Clam Chowder and Chorizo Stuffed Roasted Chicken, are inspired by his New England-Portuguese upbringing; others fall into the category of elegant haute cuisine, such as Goat Cheese and Leek Cake with Lentil Salad and Herb-Tossed White Asparagus, Fresh Crabmeat, and Grilled Raddichio Salad. Emeril also highlights southern favorites — try Fried Sweet Potato Pies or Pan-Fried Catfish with Andouille Smothered White Beans—and pays homage to the world of meat in chapters entitled "Pork Fat Rules" and "Where's the Meat? Vegetarians Beware." Which is not to say he neglects fish, poultry, or veggies — each topic has its own chapter, with recipes that range from the wildly innovative (Sweet Water Prawns over Spinach Pappardelle with a Champagne and Salmon Roe Butter Sauce) to the traditional (Chicken Pot Pie).

The recipes are fabulous, but the best thing about Emeril's TV Dinners is that Emeril's personality — and the sense of fun and excitement he brings into the kitchen — comes through on every page. Opening the book gives you the same feeling as flipping on the TV and hearing Emeril yell "Bam!" — only you don't have to wait for showtime. With Emeril's TV Dinners, you can bring Emeril into your kitchen anytime you want.

—Kate Murphy

Library Journal

Lagasse's cooking series on the TV Food Network have become incredibly popular, making him one of the best-known chefs today. Enthusiastic (not to say over the top), talented, and full of energy, Lagasse recently opened his third restaurant in New Orleans; he has another restaurant in Las Vegas, and he's written several other cookbooks, including Emeril's Creole Christmas (LJ 11/15/97). His latest book includes favorite recipes from the series Emeril Live and Essence of Emeril, gathered in chapters such as "Pork Fat Rules," "Singin' Sweets," and "Emerilized Starters." Sure to be in demand, this is recommended for all cookbook collections.

Product Details

ISBN-13: 9780688163785
Publisher: HarperCollins Publishers
Publication date: 9/28/1998
Edition number: 1
Pages: 288
Sales rank: 1,249,539
Product dimensions: 7.00 (w) x 9.25 (h) x 0.76 (d)

Meet the Author

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

Read an Excerpt

Essence

Makes about 1-1/2 Cups

5 tablespoons sweet paprika
1/4 cup salt
1/4 cup garlic powder
2 tablespoons freshly ground black pepper
2 tablespoons onion powder
2 tablespoons Cayenne
2 tablespoons dried oregano
2 tablespoons dried thyme

Combine all the ingredients in a small mixing bowl and blend well. Store in an airtight container in your spice cabinet for up to 3 months.

Caramelized Salmon with Cilantro Potato Salad

Makes 8 servings

Salmon and potatoes are two of my favorite things—served separately or together, I love 'em. I like the idea of caramelizing certain foods. It looks good and tastes fabulous. Be forewarned: when you put the sugarcoated fish in the pan, it's going to smoke up the kitchen and maybe set off your smoke alarm! Get your windows open and your kitchen fan on.

The pungent fragrance and the bright green leaves of the cilantro give a lot of bam to the combination.

1 cup Emeril's Mayonnaise
1/4 cup chopped fresh cilantro leaves
1 teaspoon chopped garlic
1/3 cup finely chopped red onion
1/3 cup finely chopped celery
Salt and freshly ground black pepper to taste
2 pounds new or small red potatoes, quartered, boiled in salted water to cover until fork tender, and drained
4 salmon fillets (about 4 ounces each), cut In half crosswise
1 cup sugar
2 tablespoons olive oil
Sprigs of fresh cilantro and parsley

In a large mixing bowl, combine the mayonnaise, cilantro, garlic, onion, and celery, mix well, and season with salt and pepper. Fold in the potatoes carefully so as not to break them up. Season again with salt and pepper. Coverand refrigerate for 1 hour.

Season each salmon fillet with salt and pepper, then dredge each in the sugar, tapping off any excess. Heat the olive oil in a large saute pan over medium-high heat. Add the fillets and cook until the sugar caramelizes, 2 to 3 minutes on each side.

To serve, place the potato salad in the center of a serving platter. Lay the salmon on top of the salad, and garnish with cilantro and parsley sprigs.

Interviews & Essays

On Thursday, October 1st, barnesandnoble.com welcomed Emeril Lagasse to discuss EMERIL'S TV DINNERS.

Moderator: Welcome Emeril Lagasse! Happy day-after-Bam Day! You have many readers salivating over EMERIL'S TV DINNERS and excited to ask you questions. Are you ready to begin?

Emeril Lagasse: It is great to be here. I am signing books at the beautiful Barnes & Noble in Springfield, NJ, as I answer these questions. Bam!

Kathy from New York City: Do you speak Portuguese?

Emeril Lagasse: No, but I would certainly like to. I am planning on going to Portugal again next year.

Susan Roberts from Fort Worth, TX: How did you choose the recipes in TV DINNERS from the many hundreds you've prepared on TV?

Emeril Lagasse: I based a lot of them on my favorites, also a lot of response and letters from the fans.

Angela from NYC: Hi Emeril. I love your show, I love you, and I can't wait to see you live! I always wanted to know, what made you drop the music scholarship?

Emeril Lagasse: Just my love for food and cooking. My mom was crushed.

Marianne from Staten Island: When will your new season of shows begin?

Emeril Lagasse: They have already begun.

Debra from Florida: How did New Orleans fare in spite of Hurricane Georges? I already received TV DINNERS in the mail...I love it, great book!

Emeril Lagasse: We were very lucky. We had quite a bit of water and tree damage and had to close for four days, but we were very, very lucky.

Jasmine from honeybunch99@hotmail.com: Why the Partridge family bus? Did the show have significance for you in your youth? Have you met any of the actors from the show?

Emeril Lagasse: It just was an inspiration during one of the shows. It caught on and the next thing I knew, people were sending in money and wanting us to come cook by them.

Marie from Studio City, CA: Emeril, my family and I absolutely love watching you at work (my three-year-old girl loves you more than Barney, my husband does not channel surf when you are on) and just as equally love to cook your recipes! Please don't retire for many, many years. Question: What is your secret to making perfect beignets -- do you use shortening? Help! Thank you for making my kitchen so much fun!

Emeril Lagasse: No, I don't. It is a matter of getting the right liquid-to-baking powder ratio. Check out any of my books for a great recipe.

Marley from Poughkeepsie: When you are taping your shows, how do you prepare for them? Do you do a dress rehearsal beforehand? How do you keep your energy up? It must be a grueling schedule.

Emeril Lagasse: I try to eat lots of small portions a couple of times a day and take a lot of catnaps.

Melissa from Philadelphia, PA: On your shows you always tell us to use a good olive oil. Well, what brand or type do you recommend? Also, you are the greatest and I can't wait to come down to New Orleans and eat at your restaurants!

Emeril Lagasse: There are so many out there. I would go for a small producer, but don't be fooled by the color alone -- you really should inquire about the taste.

Lars Engels from Vancouver, Canada: What kind of pans do you prefer to cook with, and why? For example, stainless steel (All-Clad) or anodized aluminum (Calphalon)?

Emeril Lagasse: Right now I am using All-Clad. But it really is the feel that you like. I find that you may pay more for higher quality, but you will certainly get more good use out of it.

Susan Roberts from Fort Worth, TX: Is there any substitute for truffles and truffle oil in your recipes?

Emeril Lagasse: They are in the fungi family so you can use some earthy mushrooms, particularly the dry ones, but realistically, there is no substitute for truffles.

Alma from NC: Do you have a favorite recipe for eating as opposed to cooking?

Emeril Lagasse: There are so many of them. The Chereso Chicken, the Berries Romanoff, the Fall River memories. It is chock-full of my favorites.

Susan from Cold Spring, NY: Hi Emeril. I love your show. Are most of the recipes featured on your show based on dishes you offer in your restaurants?

Emeril Lagasse: Not really. These were specially created for the TV shows. Some I will bring back in and use in the restaurant.

Debra from Indian Harbour Beach, FL: What is the derivation of your name, and what is its meaning?

Emeril Lagasse: My mom being Portuguese and my dad being French Canadian. I am actually the third, my dad being junior.

Artie the 1-man party from Los Angeles: Emeril, how long have you been cooking? I love your show. And if you're ever in LA, look me up for a beer. Bam bam bam.

Emeril Lagasse: Over 25 years now.

Dan from Adamsville, RI: What is your favorite lobster recipe? We ordered your book online here and are looking forward to receiving it. My wife says all the ladies at the Stop & Shop in Fall River, who are neighbors of your mother, say what a nice son you are.

Emeril Lagasse: There are three in the new book EMERIL'S TV DINNERS, but one is a remoulade with potato gaufrettes, which is great.

Sophie Heitz from Paris, France: Salut Emeril. What is the difference between baking powder and baking soda? What would you recommend to use? Gros bisous from Paris.

Emeril Lagasse: Baking powder is a leavening agent that actually helps make things rise, baking soda is a retardant that keeps things from spoiling. Bam!

Moderator: As always, it's been a pleasure to have you online, Emeril. Thanks for spending some time with us -- based on the response here, EMERIL'S TV DINNERS will be a huge success. Any final words for our online audience?

Emeril Lagasse: Thank you for having me. I'm sorry I couldn't get to everyone's questions. BAM!

Moderator: Thanks to everyone for participating in this event. Tickets for Emeril Live are sold out for 1998. They are done on a lottery basis. Check the Television Food Network web site at www.foodtv.com in January 1999 to see when the next lottery will be. Recipe requests can be accommodated at the Television Food Network Website.

Customer Reviews

Average Rating 4.5

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Anonymous

Posted August 8, 2001

THE BAMS HAVE IT

EMERIL YOU ARE THE BEST AND THE GREATEST..... AND YOUR BOOK IS WONDERFUL, I KNOW IT REALLY TAKES A WARM, LOVING, PERSON TO FEEL THE WAY YOU DO ABOUT COOKING. I HAVE A CO-WORKER WHO REALLY NEEDS SOME HELP SHE IS GETTING MARRYING IN FOUR WEEKS AND HER CATER HAS LEFT THE STATE WITH HER MONEY AND FOOD FOR 125 PEOPLE. I BELIEVE THAT SOMEONE LIKE YOU WITH A SPECIAL LOVE FOR PEOPLE AND FOOD WOULD NOT WANT TO SEE HER SPECIAL DAY GO DOWN THE DRAIN. LOVE DAPHNE DAVIS SMYRNA, GEORGIA

0 out of 1 people found this review helpful.
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Anonymous

Posted October 6, 2000

Great 'professional' cooking with a homespun flair

This was my first 'taste' of Chef Emeril Lagasse's recipes. What a wonderful experience! This book presented not only some Southern cuisine but the recipes are not so difficult to make at home! This book is a must!
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Anonymous

Posted January 6, 2000

Ouststanding Tools of Cooking

This book it is the best tool that everyone should have at home for the best cooking ever. I finally found a easy way to cook with the best technique and have a great flavor at home. Thanks Emiril I love you!!! Happy Happy Happy
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Posted November 30, 2008

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Emeril's TV Dinners

Pick Up in Store

Overview

All Available Formats + Editions

Customers Who Bought This Also Bought

More About This Book

Overview

Related Subjects

Editorial Reviews

From Barnes & Noble

Library Journal

Product Details

Meet the Author

Emeril Lagasse

Biography

Good To Know

Read an Excerpt

Interviews & Essays

Customer Reviews

Rating Distribution

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THE BAMS HAVE IT

Great 'professional' cooking with a homespun flair

Ouststanding Tools of Cooking