Emeril at the Grill

May 4, 2009
After a dozen cookbooks, popular TV personality and restaurateur Lagasse is unflagging in his enthusiasm and encouragement for home cooks, evidenced by this dense appreciation of all things grilled. A smart and approachable mix of the familiar (burgers, garlic bread, Marinated Flank Steak with Chimichurri Sauce) and the exotic (spicy Portugese piri piri kebabs, tandoori chicken drumsticks), Lagasse's latest includes over 150 recipes suitable for the next cookout. Lagasse packs in plenty of flavor without requiring too much effort in terms of sourcing; most cooks should be able to find the necessary requirements for his Vietnamese BBQ Pork Meatballs, Pork and Chorizo Burgers with Green Chile Mayo or Thai-Style Beef Salad with minimal fuss. A consummate entertainer, Lagasse also gives readers plenty of hosting ideas, starting with Watermelon Margaritas and Caipirinhas, can't-miss crowd-pleasers like baked beans and grilled corn (with cheese and chilis), classic desserts like root beer floats and s'mores, and signature southern riffs like mint julep sorbet. Grillers looking to broaden their repertoire are likely to find more than a few new standards here.

April 15, 2009
Lagasse's 13th cookbook is the first in a new series of ten paperback cookbooks. It includes more than 150 big-flavored grilling recipes, inspired by a wide variety of cuisines, along with chapters on desserts and drinks. Expect demand.

Copyright 2009 Library Journal, LLC Used with permission.

May 15, 2009
The ubiquitous Lagasse shares his mastery of grilling techniques with home chefs as they approach summers outdoor bounty. Instead of the usual buffalo wings, he suggests Vietnamese chicken wings, marinated with Southeast Asian flavors and sprinkled with peanuts and cilantro. Many vegetable dishes appear: grilled eggplant and peppers enriched with feta, grilled asparagus kicked up with a bit of garlic, and some non-grilled salad ideas. Seafood inspirations range from simple soft shell crabs to elaborately herbed trout topped with cheese and nuts. Only rarely does Lagasse call for his trademarked spice and herb blends, making this volume seem much more genuine and less blatantly commercial than many of his earlier cookbooks. There is a goodly selection of cocktails and punches to enliven a summer evening party. The impact of Emerils empire of restaurants and television shows will no doubt only enhance public enthusiasm for this latest volume. Bam!(Reprinted with permission of Booklist, copyright 2009, American Library Association.)