• wodtke on April 24, 2017

  This is very much a "chefy" book -- recipes for dishes pretty much as served in Emeril's various restaurants. I'm sure there is some concession to home cooks, but not all that much. If you are an experienced and ambitious home cook, I think you'll find some good stuff here.

Notes about Recipes in this book

• Barbecued shrimp with rosemary biscuits

  • Bamagirl47 on January 01, 2026

    Yum!

• Tchoupitoulas gumbo

  • mayastonecastle on April 07, 2022

    The recipe calls for 1/2 pound of dry beans to be added to the gumbo. Nowhere in the directions does it say to soak or precook the beans. I followed the recipe thinking that perhaps Emeril knew something I didn’t! Nope. I’m on the 7th hour of cooking this gumbo… 4 hours yesterday, let it sit overnight, and now on the 3rd hour today… beans still crunchy! I knew better but hey… you never know…

• Souffléd spinach and Brie crêpes with artichoke cream sauce, sautéed portobellos and artichoke hearts, fennel fries, and asparagus

  • kateiscoooking on March 03, 2018

    This was a last minute thing so I made a quick version. I added rosemary to the crepes. Then, the spinach was regular creamed spinach (frozen chopped spinach cooked til dry, 4 oz cream cheese, 1/2 shallot - sautéed in butter, sprinkle of fresh nutmeg and a good glug of cream.) The artichoke sauce was three canned hearts plus some juice about 1/4 c of white wine, 2 ribs of celery, two small leeks and 1/2 a shallot. Sautéed that w/o the juice and wine til translucent then added the liquid and cooked down. Put thru the processor until smooth then added a good glug of cream. Schmeared creamed spinach on the crepes, topped w brie and rolled up. topped w the artichoke sauce and baked 15 min. sautéed sliced cremini's in butter, added lemon juice, soy sauce and a sprinkle of sugar. Once the crepes came out of the oven, served them topped w the mushrooms.

• Decadent angel hair pasta Alfredo with lump crabmeat and white truffle oil

  • kateiscoooking on November 10, 2018

    As opposed to the other recipes in this cookbook, this one is just rather blah. I'm going to make a frittata with the leftovers. We will not make this again

• Salmon paillards with lump crabmeat, corn maque choux, and citrus-tomato marmalade

  • peaceoutdesign on July 27, 2020

    Only made the marmalade and it was very good on simply grilled salmon