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Emeril's Cooking with Power, November 2013
Paperback / e-Book
Emeril's Kicked-Up Sandwiches, October 2012
Paperback / e-Book
The Gluten-Free Table, October 2012
Hardcover / e-Book
Sizzling Skillets, October 2011
Trade Size / e-Book
Farm to Fork, June 2010
Paperback / e-Book
Emeril 20-40-60, November 2009
Paperback
Emeril at the Grill, May 2009
Hardcover
Emeril's There's A Chef in My World, October 2006
Hardcover
Emeril's Delmonico, October 2005
Hardcover
From Emeril's Kitchens, October 2003
Hardcover
Emeril's Creole Christmas, October 1997
Hardcover
Favorite Recipes From Emeril's Restaurants
William Morrow
October 2003
On Sale: October 1, 2003
352 pages
ISBN: 006018535X
EAN: 9780060185350
Hardcover
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Cookbooks
What's the next best thing to eating at one of Emeril's
restaurants? Making your favorite Emeril dishes at home! And
now you can with Emeril's new book, From Emeril's
Kitchens. Emeril Lagasse, America's favorite
chef, has gathered 150 of the most popular, most requested
recipes from six of his restaurants, and has included two
dozen new personal favorites as well. If you are one of the
many fans who have enjoyed a memorable meal at one of
Emeril's restaurants or tuned into his television cooking
shows, and want to share that extraordinary experience with
friends and family,From Emeril's Kitchens is the book for
you. From Emeril's New Orleans, try your hand at the
Home-Smoked Salmon Cheesecake or the Barbecued Shrimp with
Rosemary Biscuits. NOLA in the French Quarter is known for
the Cedar-Planked Fish with Citrus Horseradish Crust and
Citrus Butter Sauce and the over-the-top dessert Chicory
Coffee Crème Brûlées with Brown Sugar Shortbread Cookies.
Entertain at weekend brunch as they do at Emeril's Delmonico
and make the elegant Poached Eggs Erato or Souffléd
Spinachand Brie Crêpes. Explore the tropics with dishes from
Emeril's Orlando such as the Poached Grouper with Mango
Salsa, Smashed Avocado, Coconut-CilantroRice Pilaf, Black
Bean Sauce, and Tortilla Chips. Looking for a true
steak house experience? The Seared Beef Tournedos with
Herb-Roasted Potatoes and Sauce au Poivre from Delmonico
Steakhouse in Las Vegas are just the ticket. Seafood lovers
can dig into Poached Oysters in Herbsaint Cream or the Spiny
Lobster-Tomato Saffron Stew with Shaved Artichoke and Olive
Salad from Emeril's New Orleans Fish House. So,
spread the food of love and kick up your kitchen another
notch with From Emeril's Kitchens!
Emeril Lagasse is donating a portion of his
proceeds from the book to The Emeril Lagasse Foundation, a
nonprofit organization established to support and encourage
programs that create developmental and educational
opportunities for children.
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