Product Description

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 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.

Product Details

• Amazon Sales Rank: #653109 in Books
• Published on: 1998-09-29
• Released on: 1998-09-29
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 288 pages

Amazon.com Review
Contrary to what the title may suggest, this is not a cookbook for the meals that come packaged in those nifty foil trays for your convenience. Emeril's TV Dinners is another stellar cookbook from master chef and television star Emeril Lagasse. This is the man who succeeded legendary chef Paul Prudhomme in New Orleans and then took the rest of the food world by storm. His rise has included a few award-winning cookbooks, including Emeril's New New Orleans Cooking, Louisiana Real and Rustic, and Emeril's Creole Christmas. At the same time as Lagasse was turning out terrific food at his restaurants and recipes in his cookbooks, he was hosting the widely acclaimed Emeril Live and The Essence of Emeril on the TV Food Network. And that is what Emeril's TV Dinners is all about--150 of Emeril's favorite recipes from his award-winning shows. But this cookbook isn't simply a revisit to some old television shows; this is vintage Emeril--great recipes from one of America's best chefs. Like all of his books and shows, the most refreshing thing about Emeril's TV Dinners is the approach. As he is fond of saying, we aren't building any rocket ships, we're cooking--plain and simple, and he's an expert at making great food easy and fun. His enthusiasm is infectious. You can almost taste Pecan Crusted Mozzarella with Baby Greens, Rock Shrimp Stuffed Flounder, or Emeril's Potato Truffle Charlotte. If you didn't see the shows, Emeril's TV Dinners offers another chance to find out why Emeril is still one of the best chefs in America today. --Mark O. Howerton

From 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.
Copyright 1998 Reed Business Information, Inc.

About the Author
Emeril Lagasse is the chef/proprietor of two New Orleans restaurants: Emeril's and Nola (an acronym for New Orleans, Louisiana) and most recently, he opened Emeril's New Orleans Fish House in Las Vegas's MGM Grand Hotel.

Emeril is also a national television personality, hosting Television Food Network's highest-rated program, "The Essence of Emeril," and he has also become an established cookbook author, sharing his inventive cuisine in Emeril's New New Orleans Cooking and taking the backroads through the bayou to uncover Louisiana Real & Rustic.

Emeril, who is of Portugese and French Canadian heritage, grew up in the small town of Fall River, Massachusetts, where he worked in a local Portuguese bakery and learned the art of bread baking and pastry. As a teenager he turned down a music scholarship to follow his dream of cooking and worked his way through the culinary program at Johnson and Wales University, from which he received an honorary doctorate. Emeril trained in France and then returned to work in New York, Boston, and Philadelphia. Persuaded to move to the Big Easy, Emeril fell in love with New Orleans and worked as executive chef at the legendary Commander's Palace for seven and a half years before opening his own restaurants.Marcelle Bienvenu

Born and raised on the Bayou Teche, Marcelle Bienvenu, graduated from the University of Southwestern Louisiana and worked as a feature writer for the New Orleans Times-Picayune. She operated her own restaurant, Ches Marcelle, near Lafayette, Louisiana and has worked for many of the top restaurants in New Orleans. Marcelle currently writes for several Louisiana publications including: Louisiana Life Magazine, Teche News and Times of Acadiana. She has co-authored two cookbooks with EmerilLagasse and is the sole author of many other books. Bienvenu still resides on the Bayou Teche in St. Martinville, Louisiana.

Customer Reviews

Bam! This book is good!
I have just recently become a fan of Emeril's. I was not working for a few months and accidently surfed to the Food Network. Eventually, I saw Emeril Live. His show made me so hungry and made my mouth drool! I purchased two of his books: Emeril's TV Dinners and Louisiana Real & Rustic. I love them both. A few of the reviews I read criticize his use of heavy cream, butter, etc. But most people realize you have to use recipes like those in moderation. Most people don't eat like that every day. I like light cuisine, but I also like REAL GOOD food, too.

I have enjoyed cooking since I was 12, and I find it impressive that Emeril will give up his secrets. I have tried many of his recipes in both books, and none have disappointed me. Everything has come out delicious and very tasty.

As far as the so-called "commercialism" of the book, I believe this was done for the people who genuinely are fans of Emeril. I got a kick out of seeing the pictures that are behind the scenes. I can see why people who wouldn't know too much about him would think it was "too much".

Cooking is my hobby, as well as collecting cookbooks. I have a whole double bookcase of cookbooks, and I am proud to have Emeril's TV Dinners in it. I plan on collecting all his books.

Very good cookbook - captures the "Essence" of Emeril
I've had this book for nearly a year now, and am not disappointed in
the least. I've made several of the dishes in this book, as well as
dishes from his show...and all have turned
out to be delicious. Try the Delmonico Chicken or Shrimp Creole. The
dishes take time and preparation, and some take practice and will be
better the second time you make it, but they are excellent. One
downside is that, for me in the Midwest, a lot of the fish/shellfish
ingredients aren't readily available.

I wholeheartedly recommend
this book for the cooks out there who are adventurous and willing to
experiment. You will enjoy it. Those who are more at home with
macaroni and cheese from a box, stay away.

A disappointment
I have followed Emeril for quite awhile now. A couple of years ago I bought Real and Rustic to try out his recipes, becuse they all looked so good. There were some accuracy problems with the quantities, but by and large the recipes turned out okay. I bought this book thinking it would provide newer recipes. Instead, a lot of them are just updated reprints of recipes that he has been using for years. The book also is like a coffe table book, because it is mainly pictures of him on his set. Save your money. If you want to see Emeril, turn on the TV. If you want the recipes, by one of his older books.