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Summary
Summary
Emeril takes you through a year's worth of party and festival menus (divided by month) from Super Bowl tailgate to Mardi Gras, from the New Year's Eve to end the millennium to the New Orleans Jazz Fest. In the fun and colorful style that Emeril brings to his Food Network television show Emeril Live and to all his cookbooks, Every Day's a Party is filled with over 125 recipes and Emeril's signature "kick-it-up-a-notch" way of making every occasion an over-the-top celebration.
You've never had this much fun on President's Day.
Author Notes
Emeril John Lagasse was born October 15, 1959 in Fall River, Massachusetts. He worked in a Portuguese bakery as a teenager where he discovered his talent for cooking and subsequently enrolled in a culinary arts program at Diman Regional Vocational Technical High School. He went on to attend Johnson & Wales University in hopes of becoming a chef. He graduated from Johnson and Wales in 1978 and the school later awarded him an honorary doctorate.
In 1982, Lagasse succeeded Paul Prudhomme as Commander's Palace's executive chef. Lagasse initially gained fame in the culinary world as executive chef of Commander's Palace. After leaving Commander's, he opened his first restaurant, Emeril's, in New Orleans, Louisiana, in 1990. It was designated Restaurant of the Year in Esquire magazine of that year. Lagasse is mainly known for his emphasis on Creole and Cajun cooking styles. After several appearances on several other FoodTV programs, Lagasse hosted his own show, The Essence of Emeril. Essence in the title refers to Emeril's Essence, the name of a spice blend of his own concoction that he frequently uses in his cooking. Some of his cookbooks include: Emeril at the Grill: A Grilling Book for all Seasons, Farm to Fork Cooking Local, Cooking Fresh, and Kicked-up Sandwiches: Stacked with Flavor.
(Bowker Author Biography)
Reviews (3)
Publisher's Weekly Review
With restaurants in New Orleans, Orlando, Fla., and Las Vegas, Nev., two shows on the Food Network and five cookbooks, Lagasse is a multimedia phenomenon. This manic, in-your-face cookbook collects Louisiana-style recipes for holidays and events, some familiar (Thanksgiving is to be celebrated with Emeril's Fried Turkey), some local (the New Iberia Gumbo Cook-Off, featuring Gumbo Ya-Ya with sausage) and some purely personal (Lagasse's parents' anniversary with his-and-hers entres: Mr. John's Veal Chops with Smoked Gouda Cheese Macaroni and Hilda's Mahi Mahi with Seasonal Vegetables). There is no shortage of the heavy foods for which Lagasse has become famous: Andouille Corn Dogs and a Roasted Pork and French Fry Poorboy. Lagasse (who admits to being a native of Fall River, Mass.) also includes plenty of Louisiana shellfish, such as Crawfish Pies, My Way, and Marinated Crab Claws. There are nods to the trendy (Goat Cheese-Stuffed Soft-Shell Crabs with a Pecan-Pesto Butter Sauce) and the trashy (Frito PieÄbasically chili poured into a bag of corn chipsÄand Sugared Popcorn). Desserts tend toward the goopy and cavity aching, such as his Chocolate Bundt Cakes with Peanut Butter Filling and Chocolate Glaze. (Oct.) (c) Copyright PWxyz, LLC. All rights reserved
Booklist Review
One of the most mediagenic chefs in the U.S. shows the rest of us how to celebrate his adopted hometown's (New Oreans') festivals, not only with glorious food but also with a sense of tradition. In cookbook number five, Lagasse prepares elegant culinary feasts for such Cajun holidays as religious observations (Christmas and St. Joseph's Day) or personal occasions (a friend's wedding or your parents' anniversary). For all parties, the notations written by Marcelle Bienvenu reflect Lagasse's melting-pot heritage as well as his talent for marrying food to feast. Valentine's Day, then, becomes the excuse for everything chocolate, and St. Joe's Day features a twist on the Italian classic, baked macaroni. Give not a fig for the calories or fat or even the lengthy preparation time; instead, salute the ingenuity and creativity of Lagasse--a sure crowd-pleaser. --Barbara Jacobs
Library Journal Review
From popular Food Channel staple Lagasse comes a new collection that offers a reason to celebrate at least twice a month. For the expected Christmas, Easter, and anniversary partiesÄas well as the uniquely Louisianian events of the Shrimp Festival, Jazz Fest, and the Sugar BowlÄLagasse, Bienvenu, and Willett (Emerils's TV Dinners) offer menus, plain and fancy. Recipes vary from simple to complex, but precise instructions enable an experienced cook in a home kitchen to produce delicious results; dishes are well seasoned but not incendiary. Photos of family and friends add to the party atmosphere but don't illustrate the recipes. Personable notes on the events and recipes will inspire the reader to throw a party of his or her own. An attractive, cohesive collection; expect demand from fans, but even those who don't go for Emeril's television style will find his fourth cookbook worthwhile.ÄDevon Thomas, Highland Twp. Lib., MI (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
Table of Contents
| Acknowledgments | p. viii |
| Introduction | p. x |
| January | p. xiv |
| Sugar Bowl | |
| Twelfth Night | |
| Oyster Festival | |
| Emeril's Cigar Dinner | |
| February | p. 44 |
| Valentine's Day | |
| Mardi Gras | |
| Hilda and Mr. John's anniversary | |
| Ash Wednesday | |
| March | p. 86 |
| St. Patrick's Day | |
| St. Joseph's Day | |
| April | p. 122 |
| Easter | |
| Strawberry Festival | |
| May | p. 140 |
| Mother's Day | |
| Jazz Fest! | |
| Crawfish Festival | |
| June | p. 170 |
| Crab Festival | |
| French Market Toma Festival | |
| July | p. 188 |
| Fourth of July | |
| August | p. 206 |
| Beat Party | |
| Shrimp Festival | |
| September | p. 222 |
| Festivals Acadiens | |
| Sugarcane Festival | |
| Pirogue Festival | |
| October | p. 242 |
| Annie and Tom's Toasting Party | |
| New Iberia Gumbo Cook-off | |
| Halloween | |
| Alessandro's Christening | |
| Pepper Fest | |
| November | p. 276 |
| Omelette Festival | |
| Thanksgiving | |
| December | p. 294 |
| Christmas Tree Trimming | |
| Christmas Dinner | |
| New Year's Eve | |
| Louisiana Calendar of Events | p. 326 |
| Source Guide | p. 330 |
| Emeril's Restaurants and Stuff | p. 331 |
| Index | p. 332 |
