- Hardcover: 304 pages
- Publisher: Cookbooks; 1 edition (Aug 23 2001)
- Language: English
- ISBN-10: 0060185368
- ISBN-13: 978-0060185367
- Product Dimensions: 23.9 x 18.4 x 2.1 cm
- Shipping Weight: 771 g
- Average Customer Review: 3.6 out of 5 stars See all reviews (12 customer reviews)
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Amazon Bestsellers Rank:
#798,217 in Books (See Top 100 in Books)
- #70 in Books > Cooking, Food & Wine > Regional & International > U.S. Regional > Cajun & Creole
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Product Details |
Product Description
From Amazon
With his ubiquitous Food Network cooking programs, Good Morning America appearances, five bestselling cookbooks, six celebrated restaurants, and starring role in an NBC sitcom, celebrity chef Emeril Lagasse may be the ultimate "food ambassador." "Nothing makes me happier than getting people involved with food, excited about food, and cooking food," he says in the introduction to Prime Time Emeril: More TV Dinners from America's Favorite Chef. We may wonder if Emeril's over-the-top antics actually inspire his legions of viewers to spend more quality time in the kitchen, but there's no argument that he gets people excited about food. The mere addition of garlic, heavy cream, butter, or the slightest drop of truffle oil to one of Emeril's decadent dishes and his studio audience explodes with a fevered enthusiasm akin to a frenzied mob of face-painted hockey fans up in the nosebleed seats during the playoffs. As an Amazon.com customer from Boutte, Louisiana, writes, when it comes to Emeril "...there are two competing factions. Those who love and worship Emeril and those who refuse to." But, as Emeril might say, we "won't go there."
Prime Time Emeril is packed with menu ideas highlighting Emeril's well-known Louisiana-by-way-of-Fall River-Massachusetts cuisine. Recipe introductions feature witty Emerilisms (his "roux theory": a nice, dark brown roux requires about 25 to 30 minutes cooking time, or the amount of time it takes to knock back two beers) and chapter titles like "Pork Fat," "Y'All Southern?" and "Macho Meats," among others, set the tone. Comfort food is on the menu, including Chicken, Bacon, and White Bean Soup Portuguese-Style and Baked Ziti with Italian Sausage and Fennel ("love in a bowl"), along with more elegant fare such as Apricot-Glazed Cornish Game Hens with Sausage-Rice Pilaf Stuffing and Chilled Roasted Beet and Fennel Soup with Apple-Mint Crema and Toasted Pistachios. Any Super Bowl party would welcome his Turkey Chili; Baked Crabmeat, Artichoke, and Spinach Dip; or Kicked-Up Chicken Drummettes with Blue Cheese Sauce. And just imagine the killer next-day sandwiches Emeril's Spiced Baked Ham with Sweet Potatoes would provide.
Emeril may want his readers "to be at ease with making homemade pâtés or consommés, pickling, and home smoking," and maybe Prime Time Emeril will inspire them to be more adventurous in the kitchen, but odds are they'd be more than happy just watching him on TV, sprinkling his signature Essence on everything in sight and shouting "Bam!" --Brad Thomas Parsons
From Booklist
Chef Emeril Lagasse's celebrity has soared so high that fans can soon enjoy his effervescent personality in a new situation comedy series as well as on his familiar cooking shows. Whether his acting skills surpass his cooking talent remains to be seen; meanwhile, he's brought out another compilation of recipes from his cooking shows. Prime Time Emeril moves beyond his customary Cajun recipes with dishes reflecting his Portuguese-Italian upbringing in Fall River, Massachusetts. Emeril can't resist "kicking them up a notch" with hefty additions of his New Orleans-inspired spice mixtures. He also pays homage to the best of contemporary American cooking with his sensationally good and easily prepared Truffled Corn and Wild Mushroom Fettuccine. Mark Knoblauch
Copyright © American Library Association. All rights reserved
Copyright © American Library Association. All rights reserved
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Customer Reviews
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Most helpful customer reviews
3.0 out of 5 stars
Too Much Seafood,
By Nancy (Livonia, MI) - See all my reviews
This review is from: Prime Time Emeril: More Tv Dinners From America's Favorite Chef (Hardcover)
I bought this book for my husband as a gift because he is an Emeril fan. Unfortunately, we have not been compelled to try any recipes because none truly appealed to us. I also thought that the recipes would be a little less complicated than they were. Emeril really makes things look simpler on TV.
5.0 out of 5 stars
Go Pick up this book!,
By AFI K. JAMES "afijamesy2k@yahoo.com" (Fort Lauderdale, Florida) - See all my reviews
This review is from: Prime Time Emeril: More Tv Dinners From America's Favorite Chef (Hardcover)
The Haters of the reviews are not happy with emeril lagasse, but I Can tell you he really can cook with his great recipes, and wonderful pictures inside, this is one of the better books out there BAM!
1.0 out of 5 stars
Still a mystery to me ...,
By A Customer
This review is from: Prime Time Emeril: More Tv Dinners From America's Favorite Chef (Hardcover)
Emeril has to be one of the worst chefs on television. He is clumsy, sloppy and wasteful. Almost all of his dishes from his live shows are already made by someone else. He has the basic cooking skills of a 13-year old. And not to mention all those tasteless jokes. Yet, he is popular as ever, every time I turn the channel to food network, and there he is, bamming away for another hour. His popularity is a mystery to me; perhaps he makes average homemakers feel comforting because if he can become so famous with such poor culinary skills, so can anyone. Give me chefs like Jacques Pepin, and Jacques Torres, watching their shows, you will know why they are the "professional" chefs. And you will definitely learn something. If you want to know the basic hows and whys of cooking and have fun with it, pick up a copy of Alton Brown's "I'm Just Here for the Food". As far as Emeril's book goes, it is more about how much he loves himself than how much he wants to teach you.
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