Essential Emeril
Favorite Recipes and Hard-Won Wisdom From My Life in the Kitchen
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- CHF 16.00
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- CHF 16.00
Beschreibung des Verlags
"Thinking back on all of the wonderful people I have learned from and the dishes I have made over the years, I knew that I had to get them all down in one place. This book is it."- Emeril Lagasse
In his most personal cookbook yet, legendary chef Emeril Lagasse presents his favorite recipes, best-kept cooking secrets, and behind-the-scenes stories from his life in the kitchen.
Discover more than 130 iconic dishes - from Praline-Cayenne Bacon and Lemon-Garlic Crusted Cauliflower to Roasted Portuguese Pork Loin With Homemade Pimenta Moida and Emeril's famous Banana Cream Pie - each tested and perfected for today's home cook. More than just a recipe collection, Essential Emeril is a resource you'll turn back to again and again, packed with valuable tips, lessons on technique, and expert advice on everything from stocking your pantry to creating the perfect cheese board. Emeril remains at your elbow throughout, offering step-by-step photo tutorials to ensure flawless, flavorful results.
Anecdotes reveal the inspiration behind each recipe, with cameos from A-list names including Mario Batali, Roy Choi, and Nobu Matsuhira, alongside memories of family, friends, and early influences such as Julia Child and Charlie Trotter.
Gorgeously photographed and imbued with his signature warmth, Essential Emeril is an intimate portrait of the original top chef.
PUBLISHERS WEEKLY
Chef, restaurateur, and TV personality Lagasse (Emeril's Cooking with Power) has spent decades behind a stove and in front of a camera, educating diners and viewers on a litany of cooking techniques and cuisines. This volume attempts to distill that experience into 130 recipes that exemplify his career to date. Readers expecting dishes that can be whipped up in a matter of minutes are in for a surprise, beginning with the book's opening recipe: Gruy re goug res, infused with either a marsala/mortadella mousse or one spiked with cognac and chicken liver. It's a rich appetizer that requires some work but yields impressive results, setting the tone for the rest of the book. Other recipes that require a fair amount of prep include house-smoked salmon cheesecake with Parmesan panko crust and chive cr me fra che; roasted duck pho; and a chocolate genoise cake with chocolate buttercream and raspberry filling. However, novices will find well within their reach such popular dishes as a corn bisque with shrimp, tomato and avocado salad, and a cheddar, bacon, apple, and pecan spoon bread. Lagasse pays tribute to Charlie Trotter and Julia Child and celebrates his career in New Orleans (with a Louisiana-style cassoulet that calls for roux, pork butt, and smoked sausage) as well as his Portuguese heritage (with Portuguese custard tartlets). This is a fitting summation of Lagasse's impressive career and his influence on American food culture.
