Emeril at the Grill: A Cookbook for All Seasons

by Emeril Lagasse, Steven Freeman (Photographer)

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.

Genres: Cookbooks, Cooking, Nonfiction

272 pages, Paperback

First published April 17, 2009

About the author

Emeril John Lagasse is an American celebrity chef, restaurateur, television personality, and cookbook author. A regional James Beard Award winner, he is perhaps most notable for his Food Network shows Emeril Live and Essence of Emeril as well as catchphrases such as "kick it up a notch" and "BAM!" He is a 1978 graduate of Johnson & Wales University's College of Culinary Arts. The "Emeril Empire" of media, products and restaurants generates an estimated USD$150 million annually in revenue.

Reviews

[Catherine Woodman]

This is a book focusing on what I think are Emeril's strengths, the simple, made with fresh ingredients. But the Baked Bean recipe is much like many I have had with all ingredients added at the same time--the outer skins of the navy beans never get uncrunchy--it may have been a good way to make them 100 years ago, but the available dry beans today are not conducive to this method. The Korean Short ribs had a delicious flavor, and should be tried again. There are good recipes in here, and if I was going to recommend an Emeril cookbook this would be it, but if you are only going to have 20, or even 50 cookbooks, this should not be amongst them, unless you are a huge fan, in which case you should definitely have this one.

[Gwenn · Rating 3 out of 5]

you can just see him talking and cooking as you are reading

[Linda · Rating 4 out of 5]

I got this book as a free rebate from my new pots and pans (along with a cast-iron grill)! Had a chance to peruse the recipes -- fun drinks in the beginning; nice selection of easy veggie dishes (I'm going to try one tonight); pretty good burger choices; handful of fish recipes -- and, of course, steak (but steak isn't for me).

[Amy · Rating 5 out of 5]

Fabulous!