Emeril's There's a Chef in My World!: Recipes That Take You Places
Emeril Lagasse & Charles Yuen
HarperCollins, 2006 (2006)
Read an Excerpt
Reviewed by Hilary Williamson
pen up Emeril's
There's a Chef in My World!
and you first encounter a world map, showing the '
very exciting culinary places
' the celebrity chef is about to introduce. For many, Emeril tosses in tidbits of information '
about the recipe, its ingredients, or its origins.
' The chef also advises that his cookbook offers recipes in a range of difficulty levels, some very simple, while others are aimed at older children or require adult supervision (note the various caution icons).
fter the Introduction comes a section on safety, in which Chef Emeril explains in some detail how
A Good Cook is a Safe Cook!
, with tips on asking for help, preparation, cleanliness, handling the heat, and handling tools - categories and pictures of common kitchen tools come up next under
The Nuts and Bolts
. Then the chef suggests
Good Things to Know
, such as techniques for chopping vegetables, trimming meat, cracking eggs, working with dough, and testing with toothpicks. The culinary world tour commences with
. It journeys on through
Sightseeing Snacks, Salads and Starters
Globe-Trotting Soups and Sandwiches
A Guide to Sides
The Bread Map
; and finishes with
'm looking forward to my son's making me
German Apple Pancake
for holiday brunch, with a
on the side! And I've been looking for a
recipe for a while, plan to make that one myself. I love snack food at any time of day - we ate Vietnamese rolls the other night, and now can make these delicious
Shrimp and Veggie Summer Rolls
ourselves. I have many fond memories of eating
Chicken Satay with Peanut Sauce
in Indonesia - it makes a wonderful summer appetizer. And it's hard to buy good
, better to make your own from Emeril's recipes. The salads - such as
- are also simple, and look yummy. And there's a nice variety of soups - I vote for
Portuguese Potato Dumpling Soup
- and sandwiches like
n to main courses! They all look great, from
and (a family favorite)
. Sides include
(often on our dinner table) but nicely spiced here), a festive looking
Green Bean Stir-Fry
(including red peppers),
African-Inspired Sweet Potato Puree
. Breads are my downfall and my kids love them too (wish I could get them off white though!) Emeril tells us how to make a variety - from
. Did I say bread was my downfall? Forgot the sweet course! Here are recipes for
Australian Pavlovas with Fresh Berries and Strawberry Puree
(makes a light but spectacular ending to heavy holiday meals); Greek syrupy
Orange-Scented Chocolate Gelato
Caribbean Baked Bananas
- and more. I gained a few pounds just looking at this section!
earn a little as you cook together with
Emeril's There's a Chef in My World!
Smatterings of history and geography are included as background to recipes, pronunciations are given for names of dishes in different languages, and photos place recipes in their home locations. This large cookbook has an engaging magazine format with splashes of color, and fascinating asides. If you're a traveler, salivating over Emeril's recipes and pictures will give you itchy feet. If not, maybe it's time to make some of these dishes and then plan a family vacation to sample them en situ.
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