Emeril Lagasse

Auteur de Emeril's TV Dinners: Kickin' It Up a Notch with Recipes from Emeril Live and Essence of Emeril

23+ oeuvres 2,912 utilisateurs 29 critiques

A propos de l'auteur

Emeril John Lagasse was born October 15, 1959 in Fall River, Massachusetts. He worked in a Portuguese bakery as a teenager where he discovered his talent for cooking and subsequently enrolled in a culinary arts program at Diman Regional Vocational Technical High School. He went on to attend Johnson afficher plus & Wales University in hopes of becoming a chef. He graduated from Johnson and Wales in 1978 and the school later awarded him an honorary doctorate. In 1982, Lagasse succeeded Paul Prudhomme as Commander's Palace's executive chef. Lagasse initially gained fame in the culinary world as executive chef of Commander's Palace. After leaving Commander's, he opened his first restaurant, Emeril's, in New Orleans, Louisiana, in 1990. It was designated Restaurant of the Year in Esquire magazine of that year. Lagasse is mainly known for his emphasis on Creole and Cajun cooking styles. After several appearances on several other FoodTV programs, Lagasse hosted his own show, The Essence of Emeril. Essence in the title refers to Emeril's Essence, the name of a spice blend of his own concoction that he frequently uses in his cooking. Some of his cookbooks include: Emeril at the Grill: A Grilling Book for all Seasons, Farm to Fork Cooking Local, Cooking Fresh, and Kicked-up Sandwiches: Stacked with Flavor. (Bowker Author Biography) afficher moins

Comprend les noms: mril Lagas, Emeril Lagasse, Emeril Lagasse

Crédit image: (by Spc. Leah R. Burton) Celebrity chef Emeril Lagasse signs his cookbooks and interacts with fans during a book signing at the Fort Lewis, Washington. (www4.army.mil)

Œuvres de Emeril Lagasse

Populaires Récent

Emeril's TV Dinners: Kickin' It Up a Notch with Recipes from Emeril Live and Essence of Emeril (1997) 402 exemplaires

Louisiana Real and Rustic (1996) 285 exemplaires

Emeril's New New Orleans (1993) 279 exemplaires

Every Day's a Party: Louisiana Recipes For Celebrating With Family And Friends (1999) 274 exemplaires

Prime Time Emeril: More TV Dinners from America's Favorite Chef (2001) 211 exemplaires

Emeril's Potluck: Comfort Food with a Kicked-Up Attitude (2004) 211 exemplaires

From Emeril's Kitchens: Favorite Recipes from Emeril's Restaurants (2003) 201 exemplaires

Emeril's Delmonico: A Restaurant with a Past (2005) 165 exemplaires

Emeril's There's a Chef in My Soup! Recipes for the Kid in Everyone (2005) 135 exemplaires

Emeril's Creole Christmas (1974) 124 exemplaires

Farm to Fork: Cooking Local, Cooking Fresh (2010) 115 exemplaires

Emeril's There's a Chef in My Family!: Recipes to Get Everybody Cooking (2004) 113 exemplaires

Sizzling Skillets and Other One-Pot Wonders (2011) 83 exemplaires

Emeril's There's a Chef in My World!: Recipes That Take You Places (2006) 77 exemplaires

Emeril 20-40-60: Fresh Food Fast (2009) 75 exemplaires

Emeril at the Grill: A Cookbook for All Seasons (2009) 55 exemplaires

Emeril's Kicked-Up Sandwiches: Stacked with Flavor (1705) 44 exemplaires

Emeril's Cooking with Power: 100 Delicious Recipes Starring Your Slow Cooker, Multi Cooker, Pressure Cooker, and… (2013) 33 exemplaires

Essential Emeril: Favorite Recipes and Hard-Won Wisdom From My Life in the Kitchen (2015) 24 exemplaires

Emeril Lagasse Everyday Recipes for the Power AirFryer 360 (2019) 3 exemplaires

Emeril's Potluck - Comfort Food with a Kicked-up Attitude (2004) 1 exemplaire

Any by 1 exemplaire

Los Barrios 1 exemplaire

Explorateur d'oeuvres

Oeuvres associées

More diners, drive-ins and dives : a drop-top culinary cruise through America's finest and funkiest joints (2009) — Avant-propos — 201 exemplaires

Food and Wine Best of the Best Cookbook Recipes 2010 Volume 13 (2010) — Contributeur — 122 exemplaires

Los Barrios Family Cookbook: Tex-Mex Recipes from the Heart of San Antonio (2002) — Avant-propos, quelques éditions — 115 exemplaires

Gourmet Cooking for Dummies (1997) — Avant-propos — 99 exemplaires

New Orleans Kitchens: Recipes from the Big Easy Best Restaurants (2009) — Avant-propos — 14 exemplaires

Provincetown Portuguese Cookbook: With Recipes from Provincetown's Finest Cooks and Restaurants and Featuring Recipes… (1997) — Contributeur — 2 exemplaires

Étiqueté

A lire (30) American cooking (10) Américain (16) Années 1990 (8) BC091612 (8) BN (13) Cadiens (38) Cartonné (12) celebrity chef (37) Chef cuisinier (25) Cook (8) cook books (9) Créole (15) Cuisine (47) Cuisson des aliments (265) Culinaire (11) Célébrité (8) Divertissant (8) du sud (15) Emeril (41) Emeril Lagasse (22) enfants (8) enfants (9) Food Network (17) général (14) La Nouvelle-Orléans (54) Livre de cuisine (348) Livre électronique (9) Livres de cuisine (111) Louisiane (67) non-fiction (67) Nourriture (95) Nourriture et boisson (8) Noël (11) Recette de cuisine (61) Restaurant (16) Régional (10) Signé (16) southern cooking (8) Talent (11)

Traduction des mots-clés activée

Partage des connaissances

Date de naissance: 1959-10-15
Sexe: male
Nationalité: USA
Lieu de naissance: Fall River, Massachusetts, USA
Lieux de résidence: Fall River, Massachusetts, USA (birth)
Études: Johnson & Wales University (College of Culinary Arts,1978)
Professions: chef
broadcaster
Relations: Lagasse, Jilly (daughter)
Swanson, Jessie Lagasse (daughter)
Organisations: Food Network
FLN
Planet Green
Cooking Channel
Commander's Palace Restaurant (New Orleans)
Prix et distinctions: James Beard Foundation Award

Membres

Critiques

Emeril's TV Dinners: Kickin' It Up A Notch With… par Emeril Lagasse

This was a fun book but I just wouldn't make most of what was in it. I did try the spicy chicken and dumplings and it was delicious. I'd never make the dumplings again though the way described. I'd just drop them like normal drop dumplings and save a bunch of time. Rolling out and cutting them up in small pieces didn't matter as they all just clumped together in the end anyway. Great dish though!

Signalé

ankhamun | 3 autres critiques | Nov 2, 2023 |

Farm to Fork: Cooking Local, Cooking Fresh (Emeril's) par Emeril Lagasse

Some nice recipes, although a little too 'cheffy' for my taste and some of the ingredients are not at all easy to come by where I live (Banyuls vinegar, for example - and fresh Louisiana seafood).

Signalé

AJBraithwaite | 3 autres critiques | Aug 14, 2017 |

Prime Time Emeril: More TV Dinners From America's… par Emeril Lagasse

A few Cajun recipes.

Signalé

ShelleyAlberta | Jun 4, 2016 |

Louisiana Real and Rustic par Emeril Lagasse

Great recipes from real Louisianans....The recipes are not that easy to make and many require special ingredients; rustic rub, one egg mayonnaise that you have to make from scratch. But all in all this is fresh & home style cookin'.

Signalé

Auntie-Nanuuq | Jan 18, 2016 |

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