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Emeril At The Grill: A Cookbook for All Seasons [Paperback]

Emeril Lagasse

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Book Description

April 17 2009

If you know Emeril, you know that he always takes cooking to the next level. And when it comes to grilling, that means that instead of hamburgers he's making Pork and Chorizo Burgers with Green Chile Mayo.

Instead of corn on the cob, he's got Grilled Corn with Cheese and Chile. Anyone can grill a chicken, but only Emeril would come up with Northern Italian–Style Chicken Under a Brick (yes—a brick!). And while we all love peach pie, how about Grilled Peaches with Mascarpone and Honey?

You've never grilled like this before.

The 158 recipes in this book are easy, fast, and make every meal a party. And why should grilling happen only in the summer? Emeril at the Grill is full of techniques for both indoor and outdoor cooking, so you can keep the party going all year round. From drinks (Watermelon Margaritas) to meats (Grilled Marinated Flank Steak with Chimichurri Sauce, anyone?), from salads (Watercress, Avocado, and Mango Salad) to desserts (ever grill a banana split?), this is a grilling book like no other.


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Product Details

  • Paperback: 272 pages
  • Publisher: Cookbooks (April 17 2009)
  • Language: English
  • ISBN-10: 0061742740
  • ISBN-13: 978-0061742743
  • Product Dimensions: 22.9 x 17.8 x 2 cm
  • Shipping Weight: 522 g
  • Amazon Bestsellers Rank: #237,802 in Books (See Top 100 in Books)

Product Description

About the Author

Emeril Lagasse is a chef, restaurateur, and the author of eighteen bestselling cookbooks, including the recent Emeril's Kicked-Up Sandwiches and Sizzling Skillets and Other One Pot Wonders. He is the proprietor of thirteen award-winning restaurants across the country and is the host of The Originals with Emeril and Emeril's Florida, both airing on the Cooking Channel. He has been the food correspondent for ABC's Good Morning America for fourteen years. 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.


Inside This Book (Learn More)
Browse Sample Pages
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

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Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com: 4.1 out of 5 stars  22 reviews
22 of 24 people found the following review helpful
5.0 out of 5 stars Emeril's take on dishes you can explore on your grill July 20 2009
By Craig Matteson - Published on Amazon.com
Format:Paperback
I started taking an interest in cooking about ten or eleven months ago. I found too many TV shows and the movie channels providing shows that were offensive, boring, and repetitive. So, knowing nothing about cooking beyond the basic dishes I assembled over the years, I started watching the Food Channel. Naturally, I came across Emeril Lagasse. He and a few of the other hosts caught my eye because they were focusing on cooking, teaching good basic techniques, and offering dishes I thought I could begin to tackle. I watched until I found dishes I thought I understood enough about to attempt. They came out well. And over the months I have been experimenting with dozens and dozens of dishes, my family loves the Emeril dishes the best. In fact, whenever I present a new dish to try, my oldest son asks me if it is an Emeril dish, if I say yes, he says to bring it on!

This is a very nice book for bringing Emeril's savory and flavorful food aesthetic to the grill. While you certainly can grill indoors, most of us think of grilling as a backyard activity or one for some other outdoors location. We love the fire, the smoke, and the flavor it imparts to the food. While we normally think of meat when we grill, and this book has a lot of meat dishes, Emeril shows us a lot more we can do with our grills.

The book opens with a two page preface from Emeril and a few pages on the basics of cooking on a grill. Emeril opens the book with some festive drinks you can make to serve with your grilled food. Most have alcohol, but not all. And he lets you know which drinks can be served nicely even when omitting the booze. This section is only about 15 pages long. So, it isn't a big part of the book.

The first big food section is on side dishes. If you are familiar with Emeril's various shows over the years, you will feel comfortable with these dishes. You get help with things like grilled smashed potatoes, chipotle-deviled eggs, cucumber salad, bake beans, salads (I like the watercress, avocado, and mango salad - very summery), grilled polenta, tomatoes on the fence (skewers of small tomatoes, oil, garlic, basil, salt, and pepper), and much more.

Next comes a section of sandwiches. These use interesting ingredients such as figs, chipotle, red peppers, taleggio cheese, turkey, pork, and even fish tacos. Just tasty stuff! This is followed by a section with various kinds of burgers and kebabs. Emeril even shows you how to make your own spicy ketchup or a habanero ketchup! Are you up for lamb kababs or burgers? You can find them here as well as burgers made with beef or buffalo. Do swordfish kebabs sound great? How about with a mixed herb pesto? Or sliders made with ground turkey?

You also get nearly forty pages of seafood dishes using fish like swordfish, salmon, sardines, tuna, sea bass, bronzini, and catfish, as well as shellfish such as lobster, shrimp, crab, clams, and a whole lot more.

The "Things With Wings" section provides about thirty pages of poultry dishes exploring styles like Vietnamese, Filipino, Brazilian, Italian, Mexican, Jamaican, and Indian as well as traditional American style BBQ. Emeril even offers a take on the old beer can trick, but with Turkey Breast and BBQ Gravy rather than chicken.
The land based entres explore traditional items such as strip steak (with a stilton-walnut butter), t-bones, rib-eyes, simple bbq ribs, bone in Delmonico steaks, and hanger steak. But Emeril also does takes with a Thai beef salad, a Caribbean pork tenderloin, Korean short ribs, baby lamb chops with a mint pesto, and an Asian-style skirt steak. There are, of course, many more offerings in these thirty pages.

You then get about twenty-five or so pages of desserts: a root bear float, grilled chocolate sandwiches or s'mores, freeze pops, ice cream sandwiches, fruit kebabs, chocolate suffed apples, chocolate chipotle brownies, and even a strawberry pie.

The production values in this book are quite high. The photographs of the dishes are so inviting that you want to make the dish so you can taste what you see in the pictures! They also give you a strong idea about what you are trying to create. The lists of ingredients are clear and helpful. For example if you don't know what pimentón is, the recipe lets you know it is Spanish smoked paprika. The process to cook the dishes are listed in steps and most take three or four with a few taking only two and others requiring seven. Emeril also includes notes about the dish such as how far ahead you can prepare a sauce, how to store it, or what it means to French a piece of meat. You also get the expected number of servings the recipe will create. I also appreciate the nice index and the way the flaps on the front and back covers can be used to mark your place in the recipe you want to work with. While the book is a paperback, the quality of the cover material and the pages within the book show that it is clearly meant to be used in the kitchen and get close to the action.

A really nice book and the kind of quality I have come to expect from Emeril Legasse, as chef whom I admire and feel gratitude towards for the way he has shown me how to cook.

Reviewed by Craig Matteson, Ann Arbor, MI
2 of 2 people found the following review helpful
4.0 out of 5 stars Lagasse's Gilling Aug. 31 2009
By Live to Grill - Published on Amazon.com
Format:Paperback|Verified Purchase
Emeril's latest cookbook is fabulous. I was initially concerned that the recipes would necessitate too many unusual ingredients - not so. The recipes are uncomplicated, fast and really delicious. If you're not that familiar with grilling, don't expect lessons on "how to" but give it try, the outcome will be worth it.
1 of 1 people found the following review helpful
5.0 out of 5 stars Great & easy recipes! July 13 2009
By RetroGurl - Published on Amazon.com
Format:Paperback|Verified Purchase
I am not a huge Emeril fan but when I picked up this cookbook and started to read some of the recipes, I knew I had to try them! I bought it and glad I did. There lots of great recipes that are easy to make and tasty. I have tried a few and one of my favorites is the Rhode Island Frozen Lemonade. YUM! Great for hot summer days. It was a bit time consuming but well worth it. The hardest part was getting all the ingredients ready, but after that and putting it in my ice cream maker, it was ready in 25 mins. My dad loved it. He is on a soft foods only diet right now and this was a nice little treat!
4.0 out of 5 stars good grilled peach recipe Oct. 24 2013
By judy - Published on Amazon.com
Format:Paperback|Verified Purchase
good book. I gave it as a gift and the recipient liked it. He loved the grilled peach recipe, and has made it several times. I was suprised a fruit recipe was in the book
4.0 out of 5 stars Step it up a notch. Aug. 26 2013
By Johnz - Published on Amazon.com
Format:Paperback|Verified Purchase
I haven't used it yet but it looks good and I can't wait til I can.If you like spicy and good taste this book will help you along.
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