Emeril's TV Dinners: Kickin' It Up A Notch With Recipes From Emeril Live And Essence Of Emeril

As a French I recognize all the good classic recipes and sauces and I see also all the creole and USA south cozy food that I like . You will always find a recipe that you knew and forgotten . Another great cooking book !

My wife and I are big fans of Emeril, and we love watching his shows. This book has some REALLY good receipes, and you can choose ones as simple or as fancy as you like. The directions are spelled out pretty well, and the ingredients lists in the margins make sure you have everything. My wife was born and raised and New Orleans, and even she is impressed with some of "my" cooking from this book. Thanks Emeril!

Energetic TV chef who whether you dig his hyped up lines on the show (I tend to ignore all that stuff), this guy knows food and truly is one of the most creative. I get good ideas from his recipes all the time, so I give the guy enormous credit.This is collection from His live show. I've especially enjoyed the Smoked Trout Hash with Choron Sauce and Leon Pound Cake.I would estimate that some of these are for intermediate advanced home gourmet. Sources are listed as well as some techniques are very well explained. Chefs learn by trial and error. Don't get discouraged. Keep cooking away.Keep these great recipes coming Emeril.

The idea behind this book is a nice commercial packaging ofEMERIl, afan book, and recipes. It's not a culinary institution textbook withrigid rules and exact measurements, it's just like the TV SHOW, getit? If you don't like the show, don't buy the book. I bought thebook because I'm an OK cook, but I want to get better, I love Emeril'sapproach to cooking, his personality on TV and the personable natureof his restaurants. The book is designed to be a collection of thebetter tapings from his show and the recipes that made the showsclick. How can you present a book about a TV SHOW and not havepictures? .... Emeril iscorrect on one thing, "It ain't rocket science" but heforgot to remind people to use common sense in the kitchen. I highlyrecommend this book if you are a fan of the show and want some recipesand some background information on Emeril. Remember the title of thebook, it is designed to be just like any of the PBS companion books tothe shows with the same titles. It is a fun book, the recipes do work,they do allow for improv work, modification, embellishments and theywill make you happy! END

I have just recently become a fan of Emeril's. I was not working for a few months and accidently surfed to the Food Network. Eventually, I saw Emeril Live. His show made me so hungry and made my mouth drool! I purchased two of his books: Emeril's TV Dinners and Louisiana Real & Rustic. I love them both. A few of the reviews I read criticize his use of heavy cream, butter, etc. But most people realize you have to use recipes like those in moderation. Most people don't eat like that every day. I like light cuisine, but I also like REAL GOOD food, too. I have enjoyed cooking since I was 12, and I find it impressive that Emeril will give up his secrets. I have tried many of his recipes in both books, and none have disappointed me. Everything has come out delicious and very tasty. As far as the so-called "commercialism" of the book, I believe this was done for the people who genuinely are fans of Emeril. I got a kick out of seeing the pictures that are behind the scenes. I can see why people who wouldn't know too much about him would think it was "too much".Cooking is my hobby, as well as collecting cookbooks. I have a whole double bookcase of cookbooks, and I am proud to have Emeril's TV Dinners in it. I plan on collecting all his books.

This book is filled with truly delicious recipes that are easy enough for even a beginner to follow. It also includes a lot of photographs from his TV show Emeril Live (hence the name of the book, TV Dinners) and dedications to his many friends and family. He is a certified Master Chef (one of two on the Food Network) and Julia Childs describes him as an outstanding, talented chef. He also holds a Doctorate degree from Johnson and Wales (trains the top chefs).....his vast knowledge and experience definitely shine through with these mouth-watering recipes. You won't be disappointed!