Product Description

America's favorite chef Emeril Lagasse is ready to party. Parties and celebrations mean food. Lots of food: tureens of soup, platters of chicken, bowls of salad, casseroles of baked pasta. From family reunions to holiday buffets, summer barbecues to tailgate parties, and weekend brunches to bridal showers, Emeril's Potluck offers crowd-pleasing dishes perfect for gatherings with friends and family.

Emeril's Potluck brings together everything Emeril loves most about cooking and eating. The food is simple, flavorful, and perfect for sharing at any get-together. Each recipe serves a whopping 8 to 10 people, but don't assume you're making too much -- everyone will be heading back for seconds and thirds of these Emerilized starters, entrees, drinks, sides, and desserts.

Start by toasting the occasion with a glass of Champagne Punch, a Watermelon Daiquiri, or an Orange Emeril. Then let the feast begin! Classic Blue Cheese Dip, Alain's Sweet and Spicy Asian Wings, or Sausage-Stuffed Mushrooms will get your party started right! Main courses range from Olive-Stuffed Leg of Lamb and Creole Mustard and Herb-Wrapped Beef Tenderloin to homey favorites such as Charlotte's Lasagna Bolognese, Penne #224; la Vodka Casserole, and Tuna Tetrazzini. Of course, it wouldn't be a party without dessert, so save room for Chocolate Peanut Butter Pie, Strawberry Shortcake, and Emeril's Tiramisu.

The recipes are quick, easy, and portable. Enjoy these dishes at home or take them on the road. Emeril's Potluck -- so foolproof, so easy, so crowd pleasing that luck has nothing to do with it.

Product Details

• Amazon Sales Rank: #141881 in Books
• Published on: 2004-10-01
• Released on: 2004-10-12
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 320 pages

Amazon.com Review
Emeril Lagasse needs no introduction. TV chef par excellence, and author of eight other cookbooks, he's become something of a one-man industry. Emeril's Potluck, concerned with "comfort food with a kicked-up attitude," follows the MO of his other books--easy, attractive recipes (in this case 150-plus of them) presented in a voce that will be reassuring to some, while all-too-familiar to others. If Potluck seems even more mechanically formulaic than the other books, it nonetheless contains many valuable recipes for a full range of dishes and drinks. Among these, Cajun Quiche, Oven-Poached Salmon with a Pink Grapefruit and Tarragon Sauce, and Slow-Cooked Pork Roast with Barbecue Sauce are representative and worthy. The drink section shouldn't be overlooked and contains recipes for the likes of Milk Shakes for grownups, which include kalúa, and the nonalcoholic mango lassai. Two casserole chapters offer easy treats like Mexican Breakfast Casserole and Risotto and Mushroom Casserole. Desserts like Deep-Dish Banana Pudding with Chocolate Sauce are satisfyingly no-frills. The guiding--perhaps, nominal--idea is that the dishes are perfect for gatherings, picnics, and tailgate parties, but they're also suitable for everyday enjoyment. Readers should also note that many of the recipes require Emeril's food products--for which online sources are given, but no descriptions. --Arthur Boehm

From Publishers Weekly
The 10th addition to the Emeril Lagasse cookbook franchise is as uneven as a real potluck dinner: the occasional delicious dish is lost amid all too familiar and unsurprising foods. Admirers will welcome the energetic voice of their favorite TV chef as he "bams!" his way through homey dishes such as Chicken Jambalaya, Macaroni with Four Cheeses, and Tuna Tetrazzini. But it's hard to find anything new, as Emeril retreads ground covered in his earlier books on Louisiana cuisine, party food and cooking for holidays. The "potluck" theme doesn't succeed in tying the book together: though casserole dishes such as Beef Stroganoff and Emerilized Green Beans are ideal potluck offerings, some of the book's most interesting recipes, such as Oysters Rockefeller Soup, Osso Buco with Orzo Risotto, and Olive-Stuffed Leg of Lamb, would be a stretch, especially since there isn't much guidance in helping cooks match such dishes to events. The book's attractive layout and clear instructions are geared to beginners, though there are lapses (a piecrust recipe offers no tips on how to roll out dough; the deviled egg section doesn't even hint how long to hard-boil an egg); and a few recipes, such as Antipasto Pasta Salad, aren't worthy of a chef of Emeril's caliber.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

From Booklist
*Starred Review* Easily the most accessible of all of the celebrated television chef's cookbooks, this book will send cooks scurrying to produce a host of party foods, each dish sure to be a hit at any social gathering. Most of these recipes look vaguely familiar, but the master has added some special touches to make them unique. Spinach enchiladas mix roasted poblano peppers with spinach for a spicy vegetarian entree. A Swedish-inspired potato casserole uses smoked salmon and fresh dill in rich egg and cream sauce. Olives and a few jalapeno peppers turn ordinary chicken tetrazzini into a dynamite supper. A single chicken stretches to feed a dozen people when baked in piecrust and loaded with lima beans, corn, carrots, and mushrooms. Most recipes serve 8 to 12 easily, making this a great inspiration for party planners. Soups, salads, and a few alcoholic beverages make it easy to map out an all-Emeril feast. Emeril's trademarked spice mixtures and rubs appear in many recipes, garnering yet more revenue for America's most lauded contemporary chef. The master's diehard fans follow their idol wherever he may lead. Mark Knoblauch
Copyright © American Library Association. All rights reserved

Customer Reviews

Mixed bag
This book contains a considerable number of tasty recipes of the southern comfort food variety. My one complaint about this book is the quantity of recipes that calls for Emeril's proprietary products such as Emeril's Original Essenence, Emeril's Southwest Essence, etc. Now here's the kicker: I went to the web site that contains a good number of Emeril's recipes and found among the various recipes there the recipes for these proprietary "Essences." So I now have taped in my own cookbook the recipes for Original Essence, Creole Essence, Soutwest Essence, etc. These steps, however, should not have been necessary. This cookbook should have contained all these recipes right off the bat.

My most favorite cookbook - BAM!
I've always hated potluck occasions because I never knew what to bring. I've been to too many such occasions where the menu ended up being mostly deserts. So being a fan of Emeril's, I decided to give this book a try, and man, I'm glad I did. Everything I've made from it has been wonderful and well-praised. My husband's and my favorite recipe has to be the antipasto pasta salad. It whips up quick, so we often eat it for dinner. I spent several hours on Christmas Eve putting together a Breakfast caserolle for Christmas morning, and despite the prep time, I was still glad I made it because it was wonderful, and I learned to do something new.

Some reviewers might have a problem with Emeril using his spice blends in his recipes, but I find that a rather ridiculous conceit on their part. He developed these recipes, he uses these spice-blends in his cooking often, and it shouldn't come as a surprise to the buyer that they may appear in his books.

Anyway, this is my most frequently used cookbook and I can't recommend it highly enough.

Kicked up recipes with kicked up reading.
Reading this cookbook from cover to cover was a pleasure. It reads like a family history. For any Emeril fan, his descriptions and tips read just as he talks. As to be expected, he also uses onions, bell pepper, and garlic in nearly all his recipes. Many of these we have seen before in various cookbooks, but Emeril updates them, adding his own flair, thus making the new versions seem fresh.



What works for me about this particular cookbook:



*All the handy tips that are given about various food items
*If an item is difficult to find, a substitute is given - and there aren't many of these.
*The majority of the recipes are ones that can be used in my own kitchen
*All seasons are covered


What doesn't work for me is one thing only. As much as I like Emeril, I would really have liked to have seen more pictures of the finished dishes rather than all of them be him.



As a collector of cookbooks, this is my first one by Emeril, but it certainly won't be my last! Great job.