From Emeril’s Kitchens

Favorite Recipes from Emeril's Restaurants
by Emeril Lagasse

The ever popular and charismatic celebrity chef Emeril Lagasse kicks it up another notch with From Emeril’s Kitchens! Emeril and the chefs of six of his restaurants (New Orleans, Las Vegas and Orlando eateries) bring together 150 of their most popular and most requested recipes, along with some of Emeril’s personal favorites.

The recipes in From Emeril’s Kitchens are full of sophisticated Southern-based fare that is bursting with flavor and original taste combinations… Cedar-Planked Fish with Citrus Horseradish Crust and Citrus Butter Sauce, Home-Smoked Salmon Cheesecake; Crown Pork Chops Glazed with Root-beer Reduction; Barbecued Shrimp with Rosemary Biscuits; Chicory Coffee Crème Brûlées with Brown Sugar Shortbread Cookies; Caramelized Onions and Bourbon-infused Sweet Potatoes; Seared Beef Tournedos with Herb-Roasted Potatoes and Sauce au Poivre.

The food is over-the-top, sensational, and at times complex, but with Emeril’s “Basics” to get you started and his reassurance to trust your taste instincts, you’ll be ready to have some fun. Even if you just add some of his side dishes, dressings, and sauces to spruce up your own standard roasts and baked fish dishes, your cooking will be all the better for it. This beautiful book is a great choice for fans of Emeril and bold, “no-wimps’” cooking.

Emeril Lagasse is donating a portion of his proceeds from the book to The Emeril Lagasse Foundation, a non-profit organization established to support and encourage programs that create developmental and educational opportunities for children.

BUY IT HERE at super discount  »

Posted by Food Junkie on September 2, 2006
Categories - Celebrity Chef, Restaurant

{ 1 comment… read it below or add one }

leslie ann fields December 28, 2007 at 4:43 am

Hi I am from Trinidad and Tobago and I watch your show on food network all the time. I do enjoy cooking my son also enjoy watching your sho and is always in my kitchen. He is 11 years old. Keep up the good work.


Leave a Comment

Previous post:

Next post: