Emeril's There's a Chef in My World!: Recipes That Take You Places

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9780060739263: Emeril's There's a Chef in My World!: Recipes That Take You Places

Chef Emeril brings you a taste of the world! He helped younger kids take their first steps into the kitchen with Emeril's There's a Chef in My Soup! Recipes for the Kid in Everyone and then kicked it up a notch for older kids and adults, too, in Emeril's There's a Chef in My Family! Recipes to Get Everybody Cooking. Now Chef Emeril is back with a cookbook that really takes you places!

You can start your travels in your own kitchen by exploring the meals, ingredients, and cooking styles enjoyed in different countries and regions. Hey, Chef Emeril knows that we're all part of one global family, and a great way to learn about other cultures is through their food! Once you're cooking international-style, you'll be ready to hop on a plane to China, Portugal, England, Greece, or Africa, just for a start!

This cookbook is for kids of all ages and adults to use together, with 75 recipes for daily meals, special occasions, and everything in between, along with cooking tips and safety precautions. You can make a meal with dishes from one region or mix it up for a truly international feast! Plus, Chef Emeril includes "Did You Know . . ." tidbits of cultural information behind some of the recipes.

  • Try breakfast English-style with Toad in the Hole -- and discover what the "toad" is!
  • After tasting Mexican Broiled Corn, you might never go back to plain old corn on the cob again!
  • Instead of going to a Chinese restaurant, cook your own Kung Pao Chicken and find out how this popular dish may have received its name!
  • BLT Hot Dogs are a perfect twist of two American classics! But just how American are hot dogs, anyway?
  • And don't forget to leave room for dessert! One bite of No-Bake Caribbean Rice Pudding and you'll want to know more about the flavors of the islands!

So, get ready, pack your bags -- here's your passport to a whole new world of food!

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About the Author:

Emeril Lagasse is a chef, restaurateur, and the author of eighteen bestselling cookbooks, including the recent Emeril's Kicked-Up Sandwiches and Sizzling Skillets and Other One Pot Wonders. He is the proprietor of thirteen award-winning restaurants across the country and is the host of The Originals with Emeril and Emeril's Florida, both airing on the Cooking Channel. He has been the food correspondent for ABC's Good Morning America for fourteen years. In 2002, Emeril established the Emeril Lagasse Foundation to support children's educational programs that inspire and mentor young people through the culinary arts and promote nutrition and healthy eating.



Charles Yuen illustrated and designed Emeril's There's a Chef in My Family! and Emeril's There's a Chef in My Soup! He frequently exhibits his paintings and lives in New York.

From School Library Journal:

Grade 4 Up—There's a celebrity chef in this cookbook, and, judging by the frequent use of heavy cream, whole milk, butter, sugar, and cream cheese, he is apparently unaware of the childhood-obesity crisis. Each spread combines simple color illustrations of food with photos of corresponding international locales and Food Network chef Emeril mugging for the camera. The first 27 pages of cooking how-to and safety tips are followed by 75 recipes that include "Moroccan Couscous" and "Orange-Scented Chocolate Gelato." Europe, North America, and Asia are well represented, with little space devoted to Africa or Central or South America. The recipes are complicated, involving techniques like using a pastry bag and handling delicate phyllo dough and much work with sharp knives and pouring hot liquids; adult supervision will be crucial. Small "safety icons" included with each recipe indicate concerns like "handling hot objects" and "use of sharp objects," but the key to identifying the icons is buried in the introductory material. The ingredients are clearly listed, and the numbered directions have sufficient detail; a bit of historical or geographical information is included with each recipe. Many of the dishes call for the use of Emeril's branded seasoning and other food items, and two appendixes list his corporate sponsors' Web sites and the locations of Emeril's Restaurants around the United States. Libraries serving the chef's devotees will find this a useful addition for its browsing appeal, but be sure its shelfmate is Matthew Locricchio's The International Cookbook for Kids (Marshall Cavendish, 2004), a more balanced, truly kid-friendly book.—Joyce Adams Burner, Hillcrest Library, Prairie Village, KS
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

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