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Emeril at the Grill: A Cookbook for All Seasons (2009) Farm to Fork: Cooking Local, Cooking Fresh (2010) Sizzling Skillets and Other One-Pot Wonders (2011) Emeril's Kicked-Up Sandwiches: Stacked with Flavor (2012) Emeril's Cooking with Power: 100 Delicious Recipes Starring Your Slow Cooker, Multi Cooker, Pressure Cooker, and Deep Fryer (2013)
To celebrate 20 years of cooking, renown chef Emeril Lagasse is giving away electronic copies of recipes from his three New Orleans restaurants. The cookbook includes 11 recipes, from BBQ shrimp ...
How to Boil Water is an American television program. One of the first shows on the Food Network, it began broadcasting in 1993 and was first hosted by Emeril Lagasse.The focus of the show is simple cooking, as the show's title suggests, and is directed at those who have little cooking skill or experience.
"Emeril Live" was a cooking show hosted by celebrity chef Emeril Lagasse. It featured many of the same elements as Emeril's other program, " Essence of Emeril ," and often had a Creole theme. The show ran for 13 seasons, a total of 1,643 episodes were produced, and the program was taped in front of a live studio audience in New York City.
Growing up, Emeril Lagasse found his calling in the kitchen by cooking alongside his mother, Hilda. Arms barely reaching the counter, he would peel vegetables from their small backyard garden ...
Four-day culinary festival euphoria 2024 takes place Sept. 19-22 with more than 70 events and 200 chefs showcasing Greenville's culinary scene.
Emeril is an American sitcom television series created by Linda Bloodworth-Thomason, starring celebrity chef Emeril Lagasse as himself. It aired on Tuesday nights on NBC from September 25, 2001, to December 11, 2001, from 8:00 to 8:30 EST. A total of 10 half-hour episodes were produced over one season, but only seven aired.
A stovetop pressure cooker. A pressure cooker is a sealed vessel for cooking food with the use of high pressure steam and water or a water-based liquid, a process called pressure cooking. The high pressure limits boiling and creates higher temperatures not possible at lower pressures, allowing food to be cooked faster than at normal pressure.