From Emeril's Kitchens

Here is a review of Chef Emeril Lagasse's latest cookbook. Be sure to try the sample dessert recipes.

Long before “BAM!” and “Kick It Up Notch”, I actually got to meet Emeril Lagasse in the summer of 1992 at his first restaurant “Emeril’s” in New Orleans. He cooked our fabulous meal that night. You just don’t know how excited I was to learn that he’s finally published a cookbook with recipes from his restaurants. I treasure all of my other cookbooks by Emeril, but this one, to me, is by far the best.

Anyone can get excited about cooking when reading the recipes in From Emeril’s Kitchens. Emeril’s magnanimous style shines through each one of the dishes. He’s creative, but not over the top. He simply, yet excitingly, takes good food and makes it better.

I must warn you though; From Emeril’s Kitchens is not what you might call a basic cookbook. Some of the dishes may seem daunting at first, but they are all achievable. Emeril writes: “The recipes come directly from our chefs and their kitchens, and each one may have several components – but don’t let that stop you from trying a dish.” He went on to say that you can just make one component and pair it with another recipe.

I know I’ve personally gleaned different components to be used with some of my tried-and-true dishes. That doesn’t mean I still can’t wait to make some of the more extensive dishes for our next brunch or dinner party.

If you’ve ever been to one of Emeril Lagasse’s amazing restaurants and wondered how they made that incredible dish, this book is for you. Even if you’ve never been to one of his restaurants, and wanted to know what they serve, this book is for you, too. I know you’ll enjoy it as much as I do.

Sample Dishes from the Table of Contents