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.Anyone who loves the sound of Chef Emeril’s voice as much as he does is going to enjoy Every Day’s a Party. Yet it is something of a “big hat, no cattle” kind of book. The 125 recipes seem like reheats, like afterthou
First tell me some of your favorite cookbooks/chefs and why. Then if you can think of any books to fill in my blanks below that would be awesome! And any links to good websites or forums about various cuisines would also be awesome.
I collect cookbooks that have history and context along with good recipes. Since they are so expensive I do not like wasting money on fad cookbooks or celeb books (mainly Food Network). For general cooking and techniques I turn to America’s Test Kitchen. I have many of their books and love them all. But I really like books by chef’s who are leaders in their field of cuisine best. So here ten of my favorites in no order.
Authentic Mexican – Rick Bayless
Lidia’s Italian Table/Lidia’s Italy – Lidia Matticchio Bastianich
Cooking With Claudine – Jacques Pepin
Julia Child – The Way To Cook & The Art Of French Cooking
Vegetarian Everyday – Deborah Madison
Chez Panisse Fruits – Alice Waters
The Chinese Kitchen – Eileen Yin-Fei Lo
Kitchen Conversations & The Mediterranean Kitchen – Joyce Goldstein
The Tassajara Bread Book – Edward Espe Brown
Bobby Flay’s Burgers, Fries, and Shakes – Bobby Flay
What all these chef’s do in their books is give background history of the food or recipe and they are experts in their field of cuisine. They also manage to make it all fairly no fuss for the home cook meaning the either don’t use a lot of hard to find items or they provide alternatives. In other words there is more to read than just recipes.
I must confess I have Mark Bittman’s ‘How to Cook Everything’ and I find the it is too much and too big. It feels like he is trying to do too much instead of mastering one thing really well. I have cooked from it but the dishes are fine but it just feels to pretentious and the sort of depth of knowledge on specific cuisines I expect from from my chefs.
Now some of my missing cuisines
BBQ:
Greece:
Spain:
Brazil:
Sushi:
Indian:
Japan (non sushi):
Mediterranean:
Caribbean/Cuban:
Persian/Middle East:
Hawaiian:
Southern:
New Orleans:
Korean:
Thai:
First tell me some of your favorite cookbooks/chefs and why. Then if you can think of any books to fill in my blanks below that would be awesome! And any link to good websites or forum about various cuisines would also be awesome.
I collect cookbooks that have history and context along with good recipes. Since they are so expensieve I do not like wasting money on fad cookbooks or celeb books (mainly Food Network). I really like books by chef’s who are leaders in their field of cuisine best. So here is are few chef’s/cuisines I already have
For general cooking and techniques I turn to America’s Test Kitchen. I have many of their books and love them all. But here are my ten favorites that I own ATK aside.
Authentic Mexican – Rick Bayless
Lidia’s Italian Table/Lidia’s Italy – Lidia Matticchio Bastianich
Cooking With Claudine – Jacques Pepin
Julia Child – The Way To Cook & The Art Of French Cooking
Vegetarian Everyday – Deborah Madison
Chez Panisse Fruits – Alice Waters
The Chinese Kitchen – Eileen Yin-Fei Lo
Joyce Goldstein – Kitchen Conversations & The Mediterranean Kitchen
The Tassajara Bread Book – Edward Espe Brown
Bobby Flay’s Burgers, Fries, and Shakes – Bobby Flay
What all these chef’s do in their books is give background history of the food or recipe and they are experts in their field of cuisine. They also manage to make it all fairly no fuss for the home cook meaning the either don’t use a lot of hard to find items or they provide alternatives. In other words there is more to read than just recipes.
I must confess I have Mark Bittman’s ‘How to Cook Everything’ and I find the it is too much and too big. It feels like he is trying to do too much instead of mastering one thing really well. I have cooked from it but the dishes are fine but it just feels to pretentious and the sort of depth of knowledge on specific cuisines I expect from from my chefs.
Now some of my missing cuisines
BBQ:
Greece:
Spain:
Brazil:
Sushi:
Indian:
Japan (non sushi):
Mediterranean:
Caribbean/Cuban:
Persian/Middle East:
Hawaiian:
Southern:
New Orleans:
Korean:
I forgot I also need a good cocktail book and wine and spirits book.
(out of 59 reviews)
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