Best Selling Books by Emeril Lagasse

In chef Emeril Lagasse’s tribute to one-pot wonders, he shows there’s nothing more satisfying than a hearty meal prepared in your most cherished pot or pan. Whether baked in a cast-iron skillet, braised in a Dutch oven, seared in a hot wok, or simmered in a slow-cooker, Emeril’s Sizzling Skillets and Other One-Pot Wonders serves up delicious meals to fit any pan or palate. Go beyond your typical soups, stews, and casseroles to indulge in crave-worthy main courses like “BLT” Risotto or New England-Style Fish and Shellfish Chowder, and comforting classics such as Cola-Braised Pot Roast with Vegetables and Southern-Style Chicken and Dumplings. Emeril also explores the spice trail with his bold twist on some of the world’s global traditions—Indian Karahi Chicken, Korean Kimchi and Beef Stew, and Mexican Pork and Red Chile Posole. With more than 130 flavorful dishes and beautiful color photos throughout, Emeril’s recipes use foolproof techniques and staples from a well-stocked pantry to create filling meals that you’ll be proud to bring to the table. The perfect family dinner or star of your next potluck celebration is just one pot away!

Emeril Lagasse fuses the rich traditions of Creole cookery with the best of America''s regional cuisines and adds a vibrant new palette of tastes, ingredients, and styles. The heavy sauces, the long-cooked roux, and the smothered foods that were the heart of old-style New Orleans cooking have been replaced by simple fresh ingredients and easy cooking techniques with a light touch. Emeril serves up a masterpiece in his first cookbook, Emeril''s New New Orleans Cooking. Emeril offers not only hundred of easy-to-prepare recipes, but plenty of professional tips, shortcuts, and useful information about stocking your own New Orleans pantry and making your own seasonings.

Emeril Lagasse''s new cookbook brings recipes from around the globe into every family''s kitchen--from BLT Hot Dogs to Tres Leches Cake. By exploring the meals, ingredients, and cooking styles throughout the world, Emeril shows that we are truly a global family.

Long day at the office? In a hurry to get the kids to soccer practice? Hungry for more than just a sandwich? With Emeril 20-40-60, even if you''re short on time, you don''t have to sacrifice getting a freshly prepared, satisfying meal on the table. Divided into three sections, this brand-new cookbook is Emeril''s first ever to organize mouthwatering home-cooked meals according to time. You''ll find recipes you can make in 20 minutes or less, 40 minutes or less, or around 60 minutes, so now you can make the meals you want in the time you have. How about Orange, Walnut, and Goat Cheese Salad (19 minutes) or Spicy Pork Wraps with Creamy Coleslaw (26 minutes)? If you''re really in a hurry, you can whip up the Simple Italian Wedding Soup (11 minutes). If you have more time to spare, try the Shrimp and Zucchini Fritters (35 minutes) or splurge on the Pork Loin with Apples and Prunes (60 minutes). Finally, here is a cookbook designed to help you make cooking a part of your busy life. Whatever the amount of time you have, there''s a delicious recipe in Emeril 20-40-60 that will fit your schedule.

u003cdivu003eEmeril Lagasse is a culinary legend. One of the original Food Network stars, he has hosted numerous television shows, opened 13 restaurants, and become one of the most beloved personalities in the industry today, inspiring millions of fans with his great passion for food.u003c/divu003eu003cdivu003eu003cbru003eu003c/divu003eu003cdivu003eIn u003ciu003eEssential Emerilu003c/iu003e, the iconic chef goes back to basics, presenting more than 130 recipes that defined his award-winning career, each tested and perfected for today''s home cook. Dishes such as Crab and Corn Fritters with Fresh Corn Mayo, Roasted Portuguese Pork Loin With Potatoes and Homemade Pimenta Moida, and White Chocolate Bread Pudding With Toasted Macadamia Caramel Sauce reflect a lifetime of lessons in technique, showcasing the big flavor for which he is known and his continued evolution in the kitchen. Emeril is at the reader''s elbow throughout, offering valuable tips and step-by-step photo tutorials to ensure flawless results. u003c/divu003eu003cdivu003eu003cbru003eu003c/divu003eu003cdivu003eFans will delight in Emeril''s anecdotes revealing the inspiration behind each recipe, with appearances from A-list names - Mario Batali, Roy Choi, and Nobu Matsuhira, to name a few - alongside family members and early influences such as Julia Child and Charlie Trotter.u003c/divu003eu003cdivu003eu003cbru003eu003c/divu003eu003cdivu003eGorgeously photographed and imbued with his signature warmth, u003ciu003eEssential Emerilu003c/iu003e is Emeril''s most personal cookbook yet, offering an intimate portrait of a chef at the top of his game.u003c/divu003e

With more than 1,000 shows on the food television network, weekly appearances on Good Morning America, and guest spots with Rosie O''Donnell and Jay Leno, it seems that people can''t get enough of Emeril Lagasse. Happily, here''s Prime Time Emeril: More TV Dinners from America''s Favorite Chef. It''s another big helping of the food, the fun, and the man America has fallen in love with. Now Emeril''s fans can cook more of the dishes they''ve seen him prepare on prime time television -- more than 150 of them. They''re easy to understand and simple to follow, and the results are foolproof and pure Emeril. Each chapter of Prime Time Emeril is filled with recipes, techniques, and tips to help you re-create Emeril''s unique New American style of cooking right in your own home. These recipes feature his kicked-up favorites, including Chicken Drumettes with Blue Cheese Sauce and Emerilized Barbecued Oysters with Rosemary Biscuits. There are new twists on Louisiana classics, including gumbo, jambalaya, and beignets. From his hometown of Fall River, Massachusetts, Emeril shares the food he loved best as a kid -- recipes such as Hilda''s Stewed Chicken, Madeira-Braised Short Ribs, and Lobster Portuguese-Style. Re-create Emeril''s amazing appetizers, including Spicy Duck Empanadas with Cilantro Cream or Singing Shrimp. How about a big bowl of steaming Monkfish Chowder or Rabbit, Andouille, and Wild Mushroom Gumbo? Kick it up more than a few notches with Mardi Gras Jambalaya, Tuna of Love, or Bamburgers. And Emeril has never been shy about dessert. Whip up one of his creations, such as Pumpkin Cheesecake, Cherry and White Chocolate Bread Pudding, or Mr. Lou''s Chocolate Praline Pie. So pick up this book and pick up a pan. You''re ready for some prime time cooking with Prime Time Emeril.

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 à 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.

Gooey Cinnamon Buns, Baby Bam Burgers, Ka-Bam Kabobs, Creamy Dreamy Orange Freezes! Sound good? They taste even better -- and you can make them yourself! What''s better than eating really good food? Making it! And now, Chef Emeril Lagasse shows you how to do it, step-by-step. And hey, this is the real thing -- you''re really cooking with this book, so get ready to make some kicked-up food that your family and friends will love. Hate getting up in the morning? Not with Emeril''s Favorite French Toast for breakfast! Want to make all your friends happy when you open your lunchbox? Then bring enough Cheesy Star Snacks for everyone. Think vegetables are boring? Just try Sweet Potato-Praline Marshmallow Casserole! Your turn to make dinner? Junior''s Jambalaya. will make everybody happy-happy. Is dessert your favorite meat? Then Pokey Brownies are just right for you! Every recipe has been chosen and tested by Chef Emeril and by kids, too, so you know they have to be good -- and good for you! Best of all, grown-ups can use this book with you. Cooking together is a great way to have fun and make sure you stay safe. So if you want to make delicious food and have a good time doing it, put on your apron, roll up your sleeves, and follow Chef Emeril into the kitchen....

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.

Farm to Fork brings out the “green” in Emeril with recipes that will inspire cooks, new and old, to utilize fresh, organic, and locally-grown ingredients throughout the year. A must have for those interested in the Green and locavore movements, and the legions of Emeril’s own fans!

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.

"Nowhere else have I found the passion for flavor that encompasses the lives of Louisianians, day in and day out," writes Emeril Lagasse. In Louisiana Real & Rustic, the prize winning New Orleans chef, cookbook author, and television cooking personality presents the great dishes of his adopted state in 150 down-home recipes--authentic versions of some of Americas favorite regional dishes, gathered from generations of Louisiana cooks. Fricassees, itouffies and grillades, meat pies and oyster fries, red beans and rice, and jambalayas and gumbos in endless, mouthwatering variety--each recipe is spiced with the unabashed joy of cooking and eating that makes every Louisiana meal a feast. On a delicious tour of back roads and bayous, from country cabins in Acadia to the refined town houses of Creole aristocracy, Emeril, accompanied by co-author Marcelle Bienvenu, finds that Louisiana is more than a geographical state--it''s a culinary state of grace. Louisiana''s colorful history has made it an extraordinary culinary crossroads, where the cooking customs of France, Spain, Africa, and the Caribbean meld into a unique New World Cuisine. In charming tales and tempting recipes, Emeril traces the roots of Creole and Acadian (or "Cajun") dishes, and honors the pioneer cooks who blended traditional tastes and techniques with the region''s native ingredients. He shows how gumbos can use French roux, African okra, or fili from the indigenous Indians and he features Chicken and Oyster, Duck and Wild Mushroom, Shrimp and Okra, and Rabbit, or even collards, kale, mustard, and turnips. Emeril''s explorations reveal that the spirit of culinary improvisation still thrives today. "Nowhere else have I found the passion for flavor that encompasses the lives of Louisianians, day in and day out," writes Emeril Lagasse. In Louisiana Real & Rustic, the prize winning New Orleans chef, cookbook author, and television cooking personality presents the great dishes of his adopted state in 150 down-home recipes--authentic versions of some of Americas favorite regional dishes, gathered from generations of Louisiana cooks. Fricassees, itouffies and grillades, meat pies and oyster fries, red beans and rice, and jambalayas and gumbos in endless, mouthwatering variety--each recipe is spiced with the unabashed joy of cooking and eating that makes every Louisiana meal a feast. On a delicious tour of back roads and bayous, from country cabins in Acadia to the refined town houses of Creole aristocracy, Emeril, accompanied by co-author Marcelle Bienvenu, finds that Louisiana is more than a geographical state--it''s a culinary state of grace. Louisiana''s colorful history has made it an extraordinary culinary crossroads, where the cooking customs of France, Spain, Africa, and the Caribbean meld into a unique New World Cuisine. In charming tales and tempting recipes, Emeril traces the roots of Creole and Acadian (or "Cajun") dishes, and honors the pioneer cooks who blended traditional tastes and techniques with the region''s native ingredients. He shows how gumbos can use French roux, African okra, or fili from the indigenous Indians and he features Chicken and Oyster, Duck and Wild Mushroom, Shrimp and Okra, and Rabbit, or even collards, kale, mustard, and turnips. Emeril''s explorations reveal that the spirit of culinary improvisation still thrives today.

Emeril takes you through a year''s worth of party and festival menus (divided by month) from Super Bowl tailgate to Mardi Gras, from the New Year''s Eve to end the millennium to the New Orleans Jazz Fest. In the fun and colorful style that Emeril brings to his Food Network television show Emeril Live and to all his cookbooks, Every Day''s a Party is filled with over 125 recipes and Emeril''s signature "kick-it-up-a-notch" way of making every occasion an over-the-top celebration. You''ve never had this much fun on President''s Day.

Emeril kicks it up a notch Louisiana-style for the holidays. The holidays should be a time for fun and family, but the planning can be murderous. Let Emeril guide you through it in high Louisiana fashion. Equipped with New Orleans traditions and over 100 recipes, Emeril''s Creole Christmas provides complete menus down to the shopping lists, for a Christmas Eve dinner, Christmas Day brunch, and New Year''s Eve and Day suppers. Emeril likes a party and at the holidays he kicks it up a notch, with food that impresses and satisfies Corn Cakes with Caviar, Brandied Baked Ham with Sugarcane Sauce, Funky Stuffed Oysters, and Chocolate Truffles are just a few of the recipes that will make your celebrations memorable. Emeril also makes a gift a lagniappe of his very favorite dishes such as Quail and Sausage Christmas Gumbo and Lobster Cheesecake. And there are the stocking stuffers gifts from the Creole kitchen including Emeril''s Homemade Worcestershire Sauce, Buttercream Mints, and Cocoa Rum Balls. Filled with beautiful color photography to celebrate the season, Emeril''s Creole Christmas will be a gift to give yourself as well as family and friends. The holidays should be a time for fun and family, but the planning can be murderous. Let Emeril guide you through it in high Louisiana fashion. Equipped with New Orleans traditions and over 100 recipes, Emeril''s Creole Christmas provides complete menus down to the shopping lists, for a Christmas Eve dinner, Christmas Day brunch, and New Year''s Eve and Day suppers. Emeril likes a party and at the holidays he kicks it up a notch, with food that impresses and satisfies--Corn Cakes with Caviar, Brandied Baked Ham with Sugarcane Sauce, Funky Stuffed Oysters, and Chocolate Truffles are just a few of the recipes that will make your celebrations memorable. Emeril also makes a gift--a lagniappe--of his very favorite dishes such as Quail and Sausage Christmas Gumbo and Lobster Cheesecake. And there are the stocking stuffers--gifts from the Creole kitchen--including Emeril''s Homemade Worcestershire Sauce, Buttercream Mints, and Cocoa Rum Balls. Filled with beautiful color photography to celebrate the season, Emeril''s Creole Christmas will be a gift to give yourself as well as family and friends.

For more than 100 years, Delmonico has embodied the spirit of New Orleans. First opened in 1895, Delmonico Restaurant and Bar in New Orleans reopened its doors a century later to tremendous acclaim as Emeril''s Delmonico. In his latest cookbook, America''s favorite celebrity chef presents a collection of recipes that are adapted and simplified for home cooks, featuring a combination of Creole classics and Emeril''s kicked-up creations. Emeril''s Delmonico is full of recipes for hearty, innovative food steeped in New Orleans style. Illustrated with both contemporary full-color and vintage black-and-white photographs, Emeril''s Delmonico paints a lively, evocative portrait of Emeril''s classic cuisine and the rich culinary history of New Orleans.

More than 100 simple, flavorful recipe s for the world''s best sandwiches and the bread s and condiments that make them shine! From classic favorites to unique culinary creations, Emeril''s Kicked-Up Sandwiches serves up recipes for every skill level and palate. Whether it''s a savory breakfast wrap, an easy on-the-go lunch, or a satisfying supper, here are delicious possibilities catering to any meal: All Wrapped Up—Chopped Salad Wrap with Pan-Roasted Chicken, Roquefort, and Bacon; Falafel with Cucumber, Onion, and Tomato Salad Breakfast and Brunch—Emeril''s Smoked Salmon Bagel with Mascarpone Spread; Breakfast Burrito with Chorizo, Black Beans, and Avocado Crema Kicked-Up Classics—The Reuben; Fried Soft-Shelled Crab Sandwiches with a Lemon Caper Mayo; Emeril''s Monte Cristo Lunchbox: Sandwiches That Travel!—Egg Salad Supreme; Roast Beef Sandwich with French Onion Dip and Crispy Shallots; Curried Chicken Salad on Pumpernickel • Pressed and Grilled—Grilled Peanut Butter, Banana, and Honey; The Cuban; Spicy Eggplant with Mozzarella and Basil Sweet Sandwiches—Ginger Ice Cream Sandwiches with Ginger Molasses Cookies; Red Velvet Whoopee Pies Emeril''s Kicked-Up Sandwiches goes beyond generic tuna salad and turkey on whole wheat, introducing a range of international flavors, as well as combinations of hearty breads and versatile, flavorful condiments for any occasion—and even leaves room for dessert. With recipes that save time without sacrificing flavor, Emeril''s latest cookbook is sure to delight sandwich lovers everywhere.

Are you ready to kick it up a notch? Wait -- forget that. Are you ready to kick it up notches unknown to humankind? Finally, Emeril has written the book his fans of Emeril Live and Essence of Emeril have been waiting for -- a collection of his very favorite recipes from both shows. It''s all here -- from cooking up Fall River memories like St. John''s Kale Soup, Roasted Scrod with Parsley Potatoes, and Boston Cream Pie with his mom, Hilda, to Louisiana specialties like Creole Spiced Blue Crabs with Green Onion Dipping Sauce, Fried Eggplant with Shrimp Stew-Fay, and Blueberry Beignets. Hey, this isn''t rocket science, but it''s good eating, with starters like Caramelized Salmon with Cilantro Potato Salad and Stuffed Morels with Crawfish Remoulade. This isn''t Kansas anymore, Toto, and these are salads like you''ve never had them -- Herb-Tossed White Asparagus, Fresh Crabmeat, and Grilled Radicchio Salad, Emeril''s BLT Salad, and Molasses Duck Salad. Does pork fat rule at your house (and if it doesn''t, why not?)? Then take your pick of the pig --- Homemade Bacon, Andouille Stuffed Jalapeqos, and Pork Burgers in Gravy with French-Fried Sweet Potatoes. And don''t limit yourself to one part of the barnyard -- try Emerilized Chicken Cordon Bleu, Funky Lamb Shanks, Pan-Roasted Filet Mignon Stuffed with English Stilton and Walnuts, or Smothered Oxtails over Spinach and Sweet Corn Mash. Emeril''s TV Dinners not only includes more than 150 recipes, it is jam-packed with candid black-and-white photography of Emeril behind the scenes, in front of the cameras, on tour, and really live in his New Orleans restaurants.

Lagasse introduces readers to the Creole tradition with an American twist. This guide includes 175 recipes that reflect the heart of Louisiana cooking and ingredients that reflect its soul. Includes 58 photos.