Emeril's Tv Dinners

Emeril's TV Dinners

The Barnes & Noble ReviewEmeril Lagasse burst onto the cooking scene in 1993 with his perpetually sold-out cooking show, Emeril Live, soon followed by a second and equally popular series, Essence of Emeril. But most true Emeril fans know that before he reached TV stardom, Emeril had been winning some of the most prestigious awards in the culinary world for a decade, first as the chef of New Orleans' legendary Commander's Palace and later at his own restaurants, Emeril's and NOLA. Emeril shared his innovative restaurant recipes in his first best selling book, Emeril's New New Orleans Cooking, and delved even deeper into the zesty flavors of Cajun and Creole cuisines in his second, Louisiana Real and Rustic. But now, finally, comes the book that Emeril's fans have been waiting for: Emeril's TV Dinners, a collection of his favorite recipes from his two TV Food Network shows. Emeril spends plenty of time in New Orleans in Emeril's TV Dinners, with recipes like Creole Spiced Blue Crabs with Green Onion Dipping Sauce, Andouille Stuffed Jalapenos, and Praline Bread Pudding, but he ranges far and wide with other dishes. Some recipes, like Fall River Clam Chowder and Chorizo Stuffed Roasted Chicken, are inspired by his New England-Portuguese upbringing; others fall into the category of elegant haute cuisine, such as Goat Cheese and Leek Cake with Lentil Salad and Herb-Tossed White Asparagus, Fresh Crabmeat, and Grilled Raddichio Salad. Emeril also highlights southern favorites — try Fried Sweet Potato Pies or Pan-Fried Catfish with Andouille Smothered White Beans—and pays homage to the world of meat in chapters entitled "Pork Fat Rules" and "Where's the Meat? Vegetarians Beware." Which is not to say he neglects fish, poultry, or veggies — each topic has its own chapter, with recipes that range from the wildly innovative (Sweet Water Prawns


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