Emeril at the Grill: A Cookbook for All Seasons

by Emeril Lagasse, Steven Freeman (Photographer)

Overview

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.

Product Details

ISBN-13:	9780061742743
Publisher:	HarperCollins
Publication date:	04/28/2009
Series:	Emeril's
Pages:	272
Sales rank:	293,953
Product dimensions:	7.00(w) x 9.00(h) x 0.80(d)

About the Author

Emeril Lagasse is a chef, restaurateur, and the author of eighteen bestselling cookbooks, including the recent Emeril's Kicked-Up Sandwiches and Sizzling Skillets and Other One Pot Wonders. He is the proprietor of thirteen award-winning restaurants across the country and is the host of The Originals with Emeril and Emeril's Florida, both airing on the Cooking Channel. He has been the food correspondent for ABC's Good Morning America for fourteen years. In 2002, Emeril established the Emeril Lagasse Foundation to support children's educational programs that inspire and mentor young people through the culinary arts and promote nutrition and healthy eating.

Hometown:

New Orleans, Louisiana

Date of Birth:

October 15, 1959

Place of Birth:

Fall River, Massachusetts

Education:

Culinary degree, Johnson & Wales University

Website:

http://www.emerils.com

Editorial Reviews

This Emeril Lagasse cookbook places the accent on informality and simplicity. With the eight course sections, Emeril sets the tone: "Burgers, Kabobs and Meatballs," "Sandwiches, Wraps, and Pizza," "Things with Wings," "Drinks," and "Desserts." The recipes, which emphasize fresh ingredients, are definitely of "kick it up" quality. For example, sample Emeril's Delmonico Bone-In Rib Steaks; Spiced Buffalo Burgers; or Grilled Cauliflower with Roasted Shallot-Garlic Butter.

After a dozen cookbooks, popular TV personality and restaurateur Lagasse is unflagging in his enthusiasm and encouragement for home cooks, evidenced by this dense appreciation of all things grilled. A smart and approachable mix of the familiar (burgers, garlic bread, Marinated Flank Steak with Chimichurri Sauce) and the exotic (spicy Portugese piri piri kebabs, tandoori chicken drumsticks), Lagasse's latest includes over 150 recipes suitable for the next cookout. Lagasse packs in plenty of flavor without requiring too much effort in terms of sourcing; most cooks should be able to find the necessary requirements for his Vietnamese BBQ Pork Meatballs, Pork and Chorizo Burgers with Green Chile Mayo or Thai-Style Beef Salad with minimal fuss. A consummate entertainer, Lagasse also gives readers plenty of hosting ideas, starting with Watermelon Margaritas and Caipirinhas, can't-miss crowd-pleasers like baked beans and grilled corn (with cheese and chilis), classic desserts like root beer floats and s'mores, and signature southern riffs like mint julep sorbet. Grillers looking to broaden their repertoire are likely to find more than a few new standards here.
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Publishers Weekly

Lagasse's 13th cookbook is the first in a new series of ten paperback cookbooks. It includes more than 150 big-flavored grilling recipes, inspired by a wide variety of cuisines, along with chapters on desserts and drinks. Expect demand.

—Judith Sutton

Library Journal