Emeril's TV Dinners: Kickin' It Up a Notch with Recipes from Emeril Live and Essence of Emeril by Emeril Lagasse and Marcelle Bienvenu

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Notes about this book

  • dfwfoodiegeek on December 25, 2012

    I love trying recipes from this book. It offers sophisticated twists on many common ingredients and I make several of these over and over. Particularly fond of the roast chicken with chorizo stuffing and the mushroom ravioli. Those changed my life!!

Notes about Recipes in this book

  • Emeril's mayonnaise

    • wester on September 03, 2010

      This has to be the easiest way to make homemade mayonnaise. It uses the whole egg, so no splitting and no leftover egg whites. Also good with vinegar instead of lemon juice.

  • Whole sea bass with Niçoise tapenade

    • nicolepellegrini on January 20, 2019

      Made this using two smaller sea bass instead of one large one. Fish came out very moist and flavorful. The intensity of the tapenade and dry herb crust is a bit intense, however. I might suggest, for serving, removing it and just serving on the side. I ended up scraping off most and just using a little touch with each bite so as not to overpower the flavor of the fish.

  • Caramelized salmon with cilantro potato salad

    • slimmer on April 22, 2014

      Made the potato salad with sweet potatoes (orange, purple and white -- a pretty presentation). Next time, I'll skip the raw garlic (too harsh and lingering), cut the mayo to 3/4 cup (used Hellman's) and up the cilantro to 1/3 cup.

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  • ISBN 10 0061871699
  • ISBN 13 9780061871696
  • Published May 01 2009
  • Format Paperback
  • Language English
  • Countries United States
  • Publisher William Morrow Cookbooks
  • Imprint William Morrow Cookbooks

Publishers Text

The redesigned edition.

Emeril's TV Dinners not only includes more than 150 recipes, it is jam-packed with candid black-and-white photography of Emeril behind the scenes, in front of the cameras, on tour, and really live in his New Orleans restaurants. It's all here -- from cooking up Fall River memories like St. John's Kale Soup, Roasted Scrod with Parsley Potatoes, and Boston Cream Pie with his mom, Hilda, to Louisiana specialties like Creole Spiced Blue Crabs with Green Onion Dipping Sauce, Fried Eggplant with Shrimp Stew-Fay, and Blueberry Beignets.

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