Prime Time Emeril or Betty Crocker Why It Works

Prime Time Emeril: More TV Dinners from America's Favorite Chef

Author: Emeril Lagass

With more than 1,000 shows on the food television network, weekly appearances on Good Morning America, and guest spots with Rosie O'Donnell and Jay Leno, it seems that people can't get enough of Emeril Lagasse. Happily, here's Prime Time Emeril: More TV Dinners from America's Favorite Chef. It's another big helping of the food, the fun, and the man America has fallen in love with.

Now Emeril's fans can cook more of the dishes they've seen him prepare on prime time television -- more than 150 of them. They're easy to understand and simple to follow, and the results are foolproof and pure Emeril.

Each chapter of Prime Time Emeril is filled with recipes, techniques, and tips to help you re-create Emeril's unique New American style of cooking right in your own home. These recipes feature his kicked-up favorites, including Chicken Drumettes with Blue Cheese Sauce and Emerilized Barbecued Oysters with Rosemary Biscuits. There are new twists on Louisiana classics, including gumbo, jambalaya, and beignets.

From his hometown of Fall River, Massachusetts, Emeril shares the food he loved best as a kid -- recipes such as Hilda's Stewed Chicken, Madeira-Braised Short Ribs, and Lobster Portuguese-Style.

Re-create Emeril's amazing appetizers, including Spicy Duck Empanadas with Cilantro Cream or Singing Shrimp. How about a big bowl of steaming Monkfish Chowder or Rabbit, Andouille, and Wild Mushroom Gumbo? Kick it up more than a few notches with Mardi Gras Jambalaya, Tuna of Love, or Bamburgers. And Emeril has never been shy about dessert. Whip up one of his creations, such as Pumpkin Cheesecake, Cherry and White Chocolate Bread Pudding, or Mr. Lou'sChocolate Praline Pie.

So pick up this book and pick up a pan. You're ready for some prime time cooking with Prime Time Emeril.

Interesting book: Thai Cooking Made Easy or Complete Book Of Asian Stir fries

Betty Crocker Why It Works: Insider Secrets to Great Food

Author: Betty Crocker Editors

Become a better, more confident and creative cook!


Have you ever discovered a dish you loved, found the recipe and prepared it with great anticipation—only to be disappointed? If so, this cookbook is for you. With the help of food doctor Kevin Ryan, it lets you in on simple cooking secrets and foolproof strategies that will enhance your cooking skills and help you get great results every time.

Inside you'll find 120 sumptuous recipes for breakfasts, snacks and starters, main dish family meals, special dishes for entertaining, tempting sides and great desserts. You can start the day with Cheesy Apple-Bacon Strata, munch on Chicken Satay with Peanut Sauce, dine on Linguine with Caramelized Onions and Angry Tomato Sauce and serve Individual Chocolate Lava Cakes with Caramel Sauce for a grand finale. Each recipe has a "Why It Works" explanation about an ingredient or technique used in preparing it, so while you make something delicious, you'll discover something that will help you cook better. Learning never tasted so good!

Library Journal

Ryan works for General Mills and has a doctorate in food science as well as a degree in gastronomy from Le Cordon Bleu, so it is not surprising that he created a cookbook for Betty Crocker that includes the science of cooking. The 120 diverse recipes are suitable for the beginner who knows basic cooking techniques and are roughly arranged by course. Accompanying each recipe is an explanation of the scientific process involved in the preparation (there are also pictures with some of the recipes to demonstrate the science visually). These scientific explanations are gathered in the back of the book in a section called "At a Glance," arranged by category of technique. Other books have covered scientific principles in cooking more comprehensively-see Shirley Corriher's Cookwise and Robert Wolke's What Einstein Told His Cook. For most public libraries, this is an optional purchase.-Ginny Wolter, West Toledo Branch Lib., OH Copyright 2006 Reed Business Information.