From Emeril's Kitchens: Favorite Recipes from Emeril's Restaurants

Friends told me that Emeril *knows* beef - so upon that recommendation in prep for a special dinner - with me needing a beef recipe to shine - I got onto his Website. I don't see TV/Net food stuff & have never been to 1 of his restaurants. He has authored a few cookbooks, so I asked which 1 book has the best loved (his marketing dept knows this answer) and most beef recipes as that is what I needed. (I use Paul Prudhomme for Creole.) I don't want to purchase a lot of cookbooks but was willing to get 1. They got back to me QUICK & recommended this cookbook which highlights recipes from his restaurants. I read comments that ranged from you need "several days" in order to complete a recipe to recipes are mostly suited to a "commercial kitchen" to Emeril obviously having many "kitchen stewards" to too much unattainable proteins such as "rabbit", "duck" & "quail"...I always make my own stocks & freeze them, so I know some short-cuts. I do not have a food processor, no chef assistants & not a fancy kitchen, however I can get creative with methods n such on my own and I plan things out over time when it involves a special meal. I expect that. I don't want to go the route of on-line ordering for rabbit or other hard-to-find proteins. I can get duck if I drive away. Sadly, the **FIVE** beef recipes are mostly simple grill or roast, with fancy garnishes...no Wellington, no Roulade. And most all recipes are quantified for only 2-4 guests (of course I can do math and increase things). He says to order on-line for a suitable dry-aged rib eye, because home cooks do not have "specially equipped walk-in coolers that control temperature and humidity levels according to exacting specifications". It's unreasonable for me to order like that, unfortunately. So, I'm sticking with my modified versions of what Julia Child and Tyler Florence do for Welly and Roulade. Nothing in the meat chapter, sadly, a disappointment. I am keeping his reamed spinach recipe, which uses a roux and is delicious.

This is the kind of cook book that good cooks need.I can cook, but I can't come up with recipes like this !The book is probably going to be a bit challenging for a beginner, but for any one who knows their way around thier kitchen it will prove invigorating, and inspiring.The Dishes are great, yes they do require some prep and in some cases a day or two of planning but if you're cooking for the love of food and not merely for sustenance, isn't this why you buy great cook books.Take your time, hone your skills, ENJOY !(some might complain the instruction lack the plating instructions for several recipes (like the spinach souffle crepes, but they're crepes, stuff them artfully arrange the other ingredients & EAT ! plus there is a nice color photo section that gives you an idea of how they look in the restaurants)This book is one of my favorites along with Thomas Keller's magnificent Ad Hoc at home ( almost like a cooking school refresher course)and Bouchon collection.Don't be intimidated, just Cook, Eat, Repeat !I promise, aside from any possible missteps it will be worth the time & effort.,

This just isn't my type of food and, yes, I do like to try different things. Creation of most recipes is too involved and end result not that great. For a sous chef, it might be great, not for an unfussy cook like me. Book being returned.

After Emeril's last cookbook, "Prime Time Emeril", I had doubts about whether this new cookbook would be more egotistical rants with shameless "Bam"s thrown in with very little actual content. Not only were my fears unwarrented, this book exceeded every expectation I had and may be better than his first book, "New New Orleans Cooking".It was my fear that Emeril was getting too full of himself and his popularity, but this book goes back to what makes his cooking popular, pairing "comfort food" and regional cooking with classic French-style preparations. He takes the foods you love and cooks them using the techniques that separates average everyday cooking from culinary masterpieces. This book is much less commerical and self-centered as the last, although he does happen to hawk his own hot sauce when a recipe calls for it.This book has a little of everything, so just about everyone should be able to find something for their taste. The first chapter deals with basics such as stocks and seasonings, then Emeril works his way through appetizers, salads, seafood, meats, soups, sides, and desserts. Some are very complicated, while others are quite simple, so you can also decide just how fancy you want to get. I will say that most of them have long ingredient lists, but if this is what you must have for good eats, so be it.This book is especially a treat for those of us who have enjoyed meals at Emeril's various restaurants. I've been trying to decode a Bibb lettuce wedge salad with warm black-eyed pea and bacon dressing that I had at Emerils in March and low and behold it's there for me to try at home. If you own his other books, you'll see some repeats like barbecued shrimp, banana cream pie, etc., but not enough to really complain about.

AMAZING!!! Not as many photos as you normally see in cook books but it's an awesome book for cooks who want to put together whole gourmet meals from scratch. Each recipe includes at least 4 components which is exciting! Make the main meal or all the sides too. I love how everything goes together and you don't have to plan the sides yourself, Emeril does it for you!

The book is nice and came in perfect condition! The only complaint I have is the recipes are not anything my family would eat.

Emeril's recipes are ALWAYS wonderful, although, often a bit difficult to make. However, I have been an Emeril fan for at least 30 years....have even toured his New Orleans kitchen WHILE dinners were being prepared! Love the cookbook!

Cook book is great love cooking his recipes

Really Good book. One of his earlier versions however it has some inspiring recipes my OH would like to make.

Great recipes using spice and easy recipes.