|  home | feedback | help          

TV Dinners

320 pages
Published by William Morrow & Company
Publication date:September 29, 1998

Emeril's TV Dinners is another stellar cookbook from master chef and television star Emeril Lagasse.Included are 150 of Emeril's favorite recipes from his award-winning shows. But this cookbook isn't simply a revisit to some old television shows; this is vintage Emeril--great recipes from one of America's best chefs.

Creole Christmas

192 pages
Published by William Morrow & Company;
Publication date:October, 1997

It's time to celebrate Christmas the Creole way: Corn Cakes with Caviar, Sugarcane Baked Ham with Spiced Apples and Pears, Jiffy Pop Firecracker Shrimp --these are the dishes guaranteed to make your holiday season festive. In addition to great appetizers, entrees, and desserts, Emeril includes some terrific stocking stuffer ideas--everything from his Homemade Worcestershire Sauce to a delectable recipe for Orange Pralines that are so good you might just decide to keep them for yourself.

--Order This CookBook
--Visit StarChefs CookbookStore

Real & Rustic

347 pages
Published by William Morrow & Company;
Publication date:September, 1996 This is a roots cookbook through and through, and the first lesson to learn is that in Louisiana, the roots run deep. Acadian, Creole, north Louisiana, south Louisiana, Bayou, country, city--each figures into the mix, and Emeril explores them all. He shows you gumbos that can be made with a French roux, African okra, or a file from the indigenous Indians. There are famous Meat Pies from Natchitoches, Louisiana; Creole dishes like Catfish Pecan Meuniere; and classic etouffees, jambalayas, and fricassees--the one-pot meals that are the heart of Acadian (a.k.a. Cajun) cooking.

--Order This CookBook
--Visit StarChefs CookbookStore

Emeril's New
New Orleans Cooking

365 pages
Published by William Morrow & Co.
Publication date: April 1, 1993

What's hot and happening in food? Just ask Emeril Lagasse, the fantastic, award-winning chef who makes New Orleans cuisine newer and more exciting than ever before. A healthy respect for the flavors of classic Creole combines with Emeril's New England-Portuguese culinary heritage in 200 irresistible delights. Over 100 duotone photos.

--Order This CookBook
--Visit StarChefs CookbookStore


  • Superbowl 2009: Recipes from Dirk Flanigan of The Gage, Chicago
  • Cicchetti: Venetian Appetizers from Chef Richard Corbo of Ducca, San Francisco
  • Recipe for Confit Buffalo Wings, Chef Noah Tucker of Brick, San Francisco


     Sign up for our newsletters!|Print this page|Email this page to a friend
     QuickMeals   Chefs   Rising Stars   Hospitality Jobs   Find a School   Wine   Community   Features   Food Events   News   Ask the Experts   Tickets   Cookbooks
    About Us | Career Opportunities | Media Kit | StarChefs in the News | Site Map
    Please help keep StarChefs a free service by displaying our button on your website. Click here for details.
      Copyright © 1995-2014 StarChefs. All rights reserved.  | Privacy Policy