Susan Cooke Cook Books

Chef’s wages vary considerably. Wolfgang Puck’s 12 restaurants brought in $12.2 million last year, The Food Channel’s Emeril Lagasse made $7 million, and the ‘enfant terrible of French cooking’ Jean-Georges Vongerichten went home with $3 million.

And then there’s the “real” world: The median hourly earnings of chefs two years ago was $13.43, with the lowest 10 percent making less than $7.66 an hour, and the top 10 percent plucking down a healthy $25.86 hourly wage.

So there you go: Unless you’re one of the blessed food wonders of the world with plenty of backing from top sponsors you’re most likely going to fall in the latter group of those head chefs making anywhere from the unacceptably low, “you gotta be kidding” pay scale to the, “yeah, I can get by on that” wage.

A lot depends on what part of the country you’re working. Executive chefs in New York City, Los Angeles, San Francisco, and Houston are going to make significantly more than those in Mobile, Alabama or Mesa, Arizona. Population aside, it’s the deep pockets of the customers in those former locales that make the difference.

Another big factor is what type of establishment you work in. Highbrow, four-star-rated restaurants are going to earn you a much fatter paycheck (and, in turn, demand your best performance!) than Granny’s Supper Shack that opens only when Granny’s not down with a hangover or the Pizza Palace whose main attraction is its “certified chef” that can twirl a round of dough over his head.

At some places, the relatively low wages may be offset by the employer paying for the uniforms (yes! The tall white cap and white jacket!) and free or reduced-priced meals. But this is strictly arbitrary; Federal law allows meals and uniforms to be deducted from wages if the employer so chooses something to definitely take into consideration when you’re interviewing.

And benefits (health insurance, sick days, etc.) are only for full-time employees, so part-timers need to figure out another way of meeting medical bills and avoid getting sick.

Unions for chefs do exist. These unions include membership not only of chefs, but all kitchen workers, down to the dishwashers and busboys. The largest are the Hotel Employees and Restaurant Employees International Union (HERE) and the Service Employees International Union (SEIU). HERE recently merged with the Union of Needletrades, Textiles and Industrial Employees (UNITE) to form UNITE HERE, and represents 440,000 active members and more than 400,000 retirees throughout North America.

The SEIU represents 1.7 million working people and 120,000 retirees. So when you are considering employment, you might want to learn whether or not the establishment you’re looking at is a member of one of these powerful unions.

Now you know what a real, red-blooded American chef earns. If the beginning wages don’t scare you off, you may truly be one of the Chosen Few destined to “chef” your way through life.

One thing to remember is that although starting salaries look meager, a reputable chef with some solid experience say six or seven years under his or her belt, can make around $120,000 per year on average. So knuckle down, take your licks, and get going you’re a chef, right? Go get cooking!

About the Author:

Keith Londrie II is a successful Webmaster and the owner and publisher of http://define-culinary-arts-program-schools-restaurant-management.info/ A website that specializes in providing tips on Culinary arts that you can research on the internet. Visit http://define-culinary-arts-program-schools-restaurant-management.info/ today!

Article Source: ArticlesBase.com – What Can a Chef Earn?

Shrimp and Andouille Cheesecake Appetizer

Emeril’s There’s a Chef in My World! R | Emeril Lagasse £8.87

Emeril’s New New Orleans Cooking by Emeril Lagasse £1.29

Emeril’s Creole Christmas – Lagasse, Emer New Book £14.15

Emeril at the Grill – Emeril Lagasse – New £17.51

Emeril’s TV Dinners, Emeril Lagasse, Marcelle Bienvenu, £5.50

From Emeril’’s Kitchens: Favorite R By Emeril Lagasse £4.53

Emeril’s There’s a Chef in My Soup! By Emeril Lagasse £2.74

Emeril’s Creole Christmas By Emeril Lagasse,Marcelle Bi £3.02

Emeril Lagasse 25mm Button Badge! Chef Cook Food Dine! £1.00

Farm to Fork by Emeril Lagasse (Paperback) $15.65 Emeril Lagasse goes straight for the green in this environmentally aware cookbook. With delicious and easy recipes and an emphasis on using what`s local and in season, Emeril harnesses his laid-back New Orleans style to show his fans how smart it reall…

Emeril Hard Enamel Nonstick Aluminum 10-piece Cookware Set $128.99 Enamel-coated aluminum construction highlights this nonstick cookware set from famed chef Emeril Lagasse. This cookware features tempered glass lids.All sales are final on this product.

Food Network Favorites $13.43 The ultimate compilation of favorite recipes from a group of internationally acclaimed chefs features more than 120 signature dishes from Emeril Lagasse, Mario Batali, Alton Brown, Paula Deen, Bobby Flay, Rachael Ray, Tyler Florence, Wolfgang Puck,

Emeril’s Potluck Dinners $16.31 America’s favorite chef Emeril Lagasse is ready to party. Parties and celebrations mean food. Lots of food: tureens of soup,

Emeril 20-40-60: Fresh Food Fast (Paperback) $16.33 Description not available.

Emeril`s New New Orleans Cooking $17.64 Description not available.

Emeril’s TV Dinners $21.07 From Emeril Lagasse’s Food Network programs, here are 150 recipes in true New Orleans style, drawing on Creole traditions for su

From Emeril’s Kitchens $19.6 Popular foodie Emeril’s nine restaurants are the source of these recipes, which run from the very basic (how to hard boil an egg

Food & Wine Best of the Best Cookbook Recipes (Hardcover) $19.57 Includes more than 100 recipes from the 25 best cookbooks of the year–including dishes from Bobby Flay, Emeril Lagasse, Lidia Bastianich, Patrick and Gina Neely and many more–as well as 20 previously unpublished recipes and 90 mouth-watering full-col…

Emeril`s Creole Christmas $19.01 New Orleans traditions, over 100 recipes, complete menus including shopping lists, party tips, and delicious edible gifts to make: Homemade Worcestershire Sauce, Buttercream Mints, Cocoa Rum Balls, and much more.

Emeril`s TV Dinners (Paperback) $15.15 Hey, this isn`t your regular TV dinner. We`re not talkin` Salisbury steak with lima beans and corn. We`re talkin` Emeril`s TV Dinners . . . so buckle your seat belt because this is the book that fans of Emeril Live and Ess…

Emeril`s There`s a Chef in My Soup $15.47 A collection of recipes created specifically for young children by chef and television personality Emeril Lagasse.

Emeril’s Delmonico $22.56 The celebrity chef presents recipes adapted from his New Orleans restaurant for Creole-style cocktails, soups, salads, entrees, and desserts.

Emeril at the Grill (Paperback) $17.81 If you know Emeril, you know that he always takes cooking to the next level. And when it comes to grilling, that means that instead of hamburgers he’s making Pork and Chorizo Burgers with Green Chile Mayo.

Louisiana Real and Rustic $17.64 TV food show host and New Orleans restaurateur Emeril Lagasse shares his recipes for Louisiana classics including Crawfish Bisqu

Louisiana Real & Rustic (Paperback) $13.45 TV food show host and New Orleans restaurateur Emeril Lagasse shares his recipes for Louisiana classics including Crawfish Bisque, Chicken and Dumplings, Natchitoches Meat Pies, Praline Cream Pie, and the Peacemaker Sandwich (fried oysters in a baguett…

Cooking With Patrick Clark $26.33 In this beautifully designed book, Charlie Trotter, Emeril Lagasse, Jacques Pepin, Alice Waters, and over 40 other notable cooks memorialize fellow chef Patrick Clark the best way they know how–with good food. Photos.

Emeril! $19.48 A revealing look at the real "Emeril live" Emeril Lagasse is a phenomenon-a television chef and restaurateur who has parlayed his outsized personality and gastronomic acumen into a multi-million-dollar culinary empire. Along the way, he’s added new catchphrases to the American idiom-"bam," "kick it up a notch," and "pork fat rules"-and won the hearts (and stomachs) of millions of loyal fans. Now, for the first time, you get to enter into Emeril’s incredible world. Filled with candid stories and vivid details, EMERIL! Inside the Amazing Success of Today’s Most Popular Chef reveals how this culinary connoisseur made it to the top of his profession, while staying true to his main mission-showing ordinary people how to have fun with food. Weaving together Emeril’s personal and professional journeys to international stardom, EMERIL! Inside the Amazing Success of Today’s Most Popular Chef offers an entertaining look at how one of the world’s most talented chefs became a household name.

Emeril’s Potluck $4.48 America’s favorite chef Emeril Lagasse is ready to party and show you how to make crowd-pleasing dishes for gatherings with family and friends. From barbeques and tailgate parties to family reunions and holiday buffets, and weekend brunches to bridal showers, the 150 recipes offer comfort food with a kicked-up attitude. Each recipe makes 8-10 servings for favorites such as platters of chicken, tureens of soup, bowls of salad and casseroles of baked pasta. From appetizers and drinks to breads and desserts, Emeril offers you quick, foolproof dishes for home and on the road. 304 pages. Hardback. 9 1/2"L x 7 1/4" W. 1lb. 12 oz.

From Emeril’s Kitchens $14.99 What’s the next best thing to eating at one of Emeril’s restaurants? Making your favorite Emeril dishes at home! And now you can with Emeril’s new book, From Emeril’s Kitchens. Emeril Lagasse, America’s favorite chef, has gathered 150 of the most popular, most requested recipes from six of his restaurants, and has included two dozen new personal favorites as well. If you are one of the many fans who have enjoyed a memorable meal at one of Emeril’s restaurants or tuned into his television cooking shows, and want to share that extraordinary experience with friends and family,From Emeril’s Kitchens is the book for you. From Emeril’s New Orleans, try your hand at the Home-Smoked Salmon Cheesecake or the Barbecued Shrimp with Rosemary Biscuits. NOLA in the French Quarter is known for the Cedar-Planked Fish with Citrus Horseradish Crust and Citrus Butter Sauce and the over-the-top dessert Chicory Coffee CrÈme BrÛlÉes with Brown Sugar Shortbread Cookies. Entertain at weekend brunch as they do at Emeril’s Delmonico and make the elegant Poached Eggs Erato or SoufflÉd Spinachand Brie CrÊpes. Explore the tropics with dishes from Emeril’s Orlando such as the Poached Grouper with Mango Salsa, Smashed Avocado, Coconut-CilantroRice Pilaf, Black Bean Sauce, and Tortilla Chips. Looking for a true steak house experience? The Seared Beef Tournedos with Herb-Roasted Potatoes and Sauce au Poivre from Delmonico Steakhouse in Las Vegas are just the ticket. Seafood lovers can dig into Poached Oysters in Herbsaint Cream or the Spiny Lobster-Tomato Saffron Stew with Shaved Artichoke and Olive Salad from Emeril’s New Orleans Fish House. So, spread the food of love and kick up your kitchen another notch with From Emeril’s Kitchens! Emeril Lagasse is donating a portion of his proceeds from the book to The Emeril Lagasse Foundation, a nonprofit organization established to support and e

Prime Time Emeril $14.99 With more than 1,000 shows on the food television network, weekly appearances on Good Morning America, and guest spots with Rosie O’Donnell and Jay Leno, it seems that people can’t get enough of Emeril Lagasse. Happily, here’s P rime Time Emeril: More TV Dinners from America’s Favorite Chef. It’s another big helping of the food, the fun, and the man America has fallen in love with. Now Emeril’s fans can cook more of the dishes they’ve seen him prepare on prime time television — more than 150 of them. They’re easy to understand and simple to follow, and the results are foolproof and pure Emeril. Each chapter of Prime Time Emeril is filled with recipes, techniques, and tips to help you re-create Emeril’s unique New American style of cooking right in your own home. These recipes feature his kicked-up favorites, including Chicken Drumettes with Blue Cheese Sauce and Emerilized Barbecued Oysters with Rosemary Biscuits. There are new twists on Louisiana classics, including gumbo, jambalaya, and beignets. From his hometown of Fall River, Massachusetts, Emeril shares the food he loved best as a kid — recipes such as Hilda’s Stewed Chicken, Madeira-Braised Short Ribs, and Lobster Portuguese-Style. Re-create Emeril’s amazing appetizers, including Spicy Duck Empanadas with Cilantro Cream or Singing Shrimp. How about a big bowl of steaming Monkfish Chowder or Rabbit, Andouille, and Wild Mushroom Gumbo? Kick it up more than a few notches with Mardi Gras Jambalaya, Tuna of Love, or Bamburgers. And Emeril has never been shy about dessert. Whip up one of his creations, such as Pumpkin Cheesecake, Cherry and White Chocolate Bread Pudding, or Mr. Lou’s Chocolate Praline Pie. So pick up this book and pick up a pan. You’re ready for some prime time cooking with Prime Time Emeril.

Emeril’s New New Orleans Cooking $3.98 Emeril Lagasse fuses the rich traditions of Creole cookery with the best of America’s regional cuisines and adds a vibrant new palette of tastes, ingredients, and styles. The heavy sauces, the long-cooked roux, and the smothered foods that were the heart of old-style New Orleans cooking have been replaced by simple fresh ingredients and easy cooking techniques with a light touch. Emeril serves up a masterpiece in his first cookbook, Emeril’s New New Orleans Cooking.Emeril offers not only hundred of easy-to-prepare recipes, but plenty of professional tips, shortcuts, and useful information about stocking your own New Orleans pantry and making your own seasonings.

Emeril’s There’s a Chef in My Family! $5.98 Chef Emeril Lagasse’s first step into the kitchen with kids — Emeril’s There’s a Chef in My Soup!: Recipes for the Kid in Everyone — showed that chefs come in all ages, and how, with a little help from adults, kids can make meals that sizzle! Now Chef Emeril is back with a new cookbook for the whole family. Hey, Chef Emeril knows that the best place to get a family together is in the kitchen. And when you’re cooking together as a family, every meal is a guaranteed crowd pleaser! Chef Emeril includes recipes for every meal of the day — plus snacks, holiday meals, and party treats — so the possibilities are truly endless. With sides and optionalingredients galore, you can kick these recipes up a notch to fit every family’s taste. Sunday breakfast will never be the same once your family tries Ooey Gooey Blueberry "French Toast." Whether you’re making Perfect Roast Chicken or Mighty Meaty Meatloaf for dinner, Real-Deal Rice Pilaf makes a surefire side dish. Pizzazy Pizza Sandwiches are an after-school hit any day of the week. Is it time for a party? Miss Hilda’s Popcorn Cake looks almost too good to eat! What more could a family ask for? These 76 recipes have been specially chosen by Chef Emeril to include steps for every family member, from small hands to big ones. Instead of kids asking, "What’s for dinner?"they’ll be saying, "Let’s make Very Veggie Lasagna tonight!" So what are you waiting for? Everybody get cooking!

Emeril’s There’s a Chef in My Soup! Recipes for the Kid in Everyone $17.98 Gooey Cinnamon Buns, Baby Bam Burgers, Ka-Bam Kabobs, Creamy Dreamy Orange Freezes! Sound good? They taste even better — and you can make them yourself!What’s better than eating really good food? Making it! And now, Chef Emeril Lagasse shows you how to do it, step-by-step. And hey, this is the real thing — you’re really cooking with this book, so get ready to make some kicked-up food that your family and friends will love.Hate getting up in the morning? Not with Emeril’s Favorite French Toast for breakfast!Want to make all your friends happy when you open your lunchbox? Then bring enough Cheesy Star Snacks for everyone.Think vegetables are boring? Just try Sweet Potato-Praline Marshmallow Casserole!Your turn to make dinner? Junior’s Jambalaya. will make everybody happy-happy.Is dessert your favorite meat? Then Pokey Brownies are just right for you!Every recipe has been chosen and tested by Chef Emeril and by kids, too, so you know they have to be good — and good for you! Best of all, grown-ups can use this book with you. Cooking together is a great way to have fun and make sure you stay safe.So if you want to make delicious food and have a good time doing it, put on your apron, roll up your sleeves, and follow Chef Emeril into the kitchen….

Emeril At The Grill $10.49 Buy and sell [Emeril At The Grill] at great prices.

Emeril’s Delmonico $8.6 Buy and sell [Emeril's Delmonico] at great prices.

Emeril’s Creole Christmas $8.22 Buy and sell [Emeril's Creole Christmas] at great prices.

Emeril’s Tv Dinners: Kickin’ It Up A Notch With Recipes From Emeril Live And Essence Of Emeril $9.7 Buy and sell [Emeril's Tv Dinners: Kickin' It Up A Notch With Recipes From Emeril Live And Essence Of Emeril] at great prices.

Emeril’s There’s A Chef In My Family! $10.19 Buy and sell [Emeril's There's A Chef In My Family!] at great prices.

Emeril’s There’s A Chef In My World! $10.81 Buy and sell [Emeril's There's A Chef In My World!] at great prices.

Emeril 20-40-60 $9.99 Long day at the office? In a hurry to get the kids to soccer practice? Hungry for more than just a sandwich? With Emeril 20-40-60, even if you're short on time, you don't have to sacrifice getting a freshly prepared, satisfying meal on the table. Divided into three sections, this brand-new cookbook is Emeril's first ever to organize mouthwatering home-cooked meals according to time. You'll find recipes you can make in 20 minutes or less, 40 minutes or less, or around 60 minutes, so now you can make the meals you want in the time you have. How about Orange, Walnut, and Goat Cheese Salad (19 minutes) or Spicy Pork Wraps with Creamy Coleslaw (26 minutes)? If you're really in a hurry, you can whip up the Simple Italian Wedding Soup (11 minutes). If you have more time to spare, try the Shrimp and Zucchini Fritters (35 minutes) or splurge on the Pork Loin with Apples and Prunes (60 minutes). Finally, here is a cookbook designed to help you make cooking a part of your busy life. Whatever the amount of time you have, there's a delicious recipe in Emeril 20-40-60 that will fit your schedule.

Emeril at the Grill $9.99 If you know Emeril, you know that he always takes cooking to the next level. And when it comes to grilling, that means that instead of hamburgers he’s making Pork and Chorizo Burgers with Green Chile Mayo. Instead of corn on the cob, he’s got Grilled Corn with Cheese and Chile. Anyone can grill a chicken, but only Emeril would come up with Northern Italian–Style Chicken Under a Brick (yes—a brick!). And while we all love peach pie, how about Grilled Peaches with Mascarpone and Honey? You’ve never grilled like this before. The 158 recipes in this book are easy, fast, and make every meal a party. And why should grilling happen only in the summer? Emeril at the Grill is full of techniques for both indoor and outdoor cooking, so you can keep the party going all year round. From drinks (Watermelon Margaritas) to meats (Grilled Marinated Flank Steak with Chimichurri Sauce, anyone?), from salads (Watercress, Avocado, and Mango Salad) to desserts (ever grill a banana split?), this is a grilling book like no other.

Emeril’s There’s a Chef in My World! $17.98 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!

Emeril’s TV Dinners $3.48 Are you ready to kick it up a notch? Wait — forget that. Are you ready to kick it up notches unknown to humankind? Finally, Emeril has written the book his fans of Emeril Live and Essence of Emeril have been waiting for — a collection of his very favorite recipes from both shows.It’s all here — from cooking up Fall River memories like St. John’s Kale Soup, Roasted Scrod with Parsley Potatoes, and Boston Cream Pie with his mom, Hilda, to Louisiana specialties like Creole Spiced Blue Crabs with Green Onion Dipping Sauce, Fried Eggplant with Shrimp Stew-Fay, and Blueberry Beignets.Hey, this isn’t rocket science, but it’s good eating, with starters like Caramelized Salmon with Cilantro Potato Salad and Stuffed Morels with Crawfish Remoulade. This isn’t Kansas anymore, Toto, and these are salads like you’ve never had them — Herb-Tossed White Asparagus, Fresh Crabmeat, and Grilled Radicchio Salad, Emeril’s BLT Salad, and Molasses Duck Salad.Does pork fat rule at your house (and if it doesn’t, why not?)? Then take your pick of the pig — Homemade Bacon, Andouille Stuffed Jalapeqos, and Pork Burgers in Gravy with French-Fried Sweet Potatoes. And don’t limit yourself to one part of the barnyard — try Emerilized Chicken Cordon Bleu, Funky Lamb Shanks, Pan-Roasted Filet Mignon Stuffed with English Stilton and Walnuts, or Smothered Oxtails over Spinach and Sweet Corn Mash.Emeril’s TV Dinners not only includes more than 150 recipes, it is jam-packed with candid black-and-white photography of Emeril behind the scenes, in front of the cameras, on tour, and really live in his New Orleans restaurants.

Chef, the Story & the Dish, The $3.48 Go behind-the-scenes with 20 of today’s most well-loved food personalities, from Emeril Lagasse to Bobby Flay with TV Food Network producer Rochelle Brown. With lively insider profiles, a sampling of the chefs’ favorite recipes, and portraits by an acclaimed fashion photographer, this book has everything from dishes to the dish! 35 recipes, 50 color photographs.

Louisiana Real and Rustic $20.48 "Nowhere else have I found the passion for flavor that encompasses the lives of Louisianians, day in and day out," writes Emeril Lagasse. In Louisiana Real & Rustic, the prize winning New Orleans chef, cookbook author, and television cooking personality presents the great dishes of his adopted state in 150 down-home recipes–authentic versions of some of Americas favorite regional dishes, gathered from generations of Louisiana cooks. Fricassees, itouffies and grillades, meat pies and oyster fries, red beans and rice, and jambalayas and gumbos in endless, mouthwatering variety–each recipe is spiced with the unabashed joy of cooking and eating that makes every Louisiana meal a feast.On a delicious tour of back roads and bayous, from country cabins in Acadia to the refined town houses of Creole aristocracy, Emeril, accompanied by co-author Marcelle Bienvenu, finds that Louisiana is more than a geographical state–it’s a culinary state of grace.Louisiana’s colorful history has made it an extraordinary culinary crossroads, where the cooking customs of France, Spain, Africa, and the Caribbean meld into a unique New World Cuisine. In charming tales and tempting recipes, Emeril traces the roots of Creole and Acadian (or "Cajun") dishes, and honors the pioneer cooks who blended traditional tastes and techniques with the region’s native ingredients. He shows how gumbos can use French roux, African okra, or fili from the indigenous Indians and he features Chicken and Oyster, Duck and Wild Mushroom, Shrimp and Okra, and Rabbit, or even collards, kale, mustard, and turnips. Emeril’s explorations reveal that the spirit of culinary improvisation still thrives today. "Nowhere else have I found the passion for flavor that encompasses the lives of Louisianians, day in and day out," writes Emeril Lagasse. In Louisiana Real & Rustic, the prize winning New Orleans chef, cookbook author, and television cooking personality presents the great dishes of his adopted state in 150 down-home recipes–authentic versions of some of Americas favorite regional dishes, gathered from generations of Louisiana cooks. Fricassees, itouffies and grillades, meat pies and oyster fries, red beans and rice, and jambalayas and gumbos in endless, mouthwatering variety–each recipe is spiced with the unabashed joy of cooking and eating that makes every Louisiana meal a feast.On a delicious tour of back roads and bayous, from country cabins in Acadia to the refined town houses of Creole aristocracy, Emeril, accompanied by co-author Marcelle Bienvenu, finds that Louisiana is more than a geographical state–it’s a culinary state of grace.Louisiana’s colorful history has made it an extraordinary culinary crossroads, where the cooking customs of France, Spain, Africa, and the Caribbean meld into a unique New World Cuisine. In charming tales and tempting recipes, Emeril traces the roots of Creole and Acadian (or "Cajun") dishes, and honors the pioneer coo…

Food and Wine Presents Best of the Best $3.98 Food & Wine magazine has poured over a thousand of the past year’s cookbooks, looking for the very best – the best chefs, the best sellers, the best techniques, the best ideas. The result is a one-of-a-kind sampler of twenty-five outstanding publications. Included are recipes from Julia Child and Jacques Pepin, Martha Stewart, Emeril Lagasse, Bobby Flay, Thomas Keller, Daniel Boulud, Charlie Trotter, and many, many more. With interesting introductory pages, cooking tips, and a helpful recipe index, Best of the Best offers a taste tour of today’s top cookbooks. And who better to guide you than Food & Wine magazine?

Good Morning America Cut the Calories Cookbook $3.48 This past spring, Good Morning America ran a recipe contest that generated overwhelming response and publicityover 1,100 viewers submitted recipes. As a result of this hugely enthusiastic response to the contest, a delectable and healthy cookbook has emerged. Sara Moulton, who is also the star of her own Food Network cooking shows, has chosen 120 of the best low-fat recipesall submitted by viewers, as well as including some of her own fantastic recipes along with some savory dishes from Emeril Lagasse. Readers wont believe how good low-fat, low-cal cooking can taste!

Farm to Fork $9.99 In this extraordinary new book, Emeril Lagasse continues his lifelong commitment to using fresh, local ingredients in his restaurants and home kitchen. He has spent the past thirty years building close relationships with farmers, fishermen, and ranchers. Farm to Fork is his guide to help you explore the great local bounty through fifteen flavorful chapters—sweet summer in "The Three Sisters: Corn, Beans, and Squash," juicy "Berries, Figs, and Melons," sublime naturally raised meats in "Out on the Range," fresh catch in "Fresh Off the Dock," and home canning tips from "Home Economics: Preserving the Harvest.". Fill your basket with the ripest ingredients from every season at the markets (or your backyard garden) and dig into delicious recipes such as Sweet Potato Ravioli with Sage Brown Butter, Cheesy Creole Tomato Pie, Honey-Brined Pork Chops with Nectarine Chutney, Watermelon Rind Crisp Sweet Pickles, and Rhubarb Strawberry Crisp. Even learn how to make your own cheese and pasta at home. Emeril shares his love for fresh from-the-fields foods—and the heritage of the artisans who bring them to the table.

Semi-Homemade Cooking 3 (Sandra Lee Semi Homemade) $15.98 Internationally acclaimed lifestyle and food expert Sandra Lee creates gourmet-tasting meals perfectly suited for today’s busy lifestyle. Using 70% store bought ingredients and 30% ?fresh? or homemade, Semi-Homemade Cooking 3 is an exciting collection of more than 120 recipes embracing all types of popular cuisine: Comfort Food, Italian, French, Mexican, Soul Food, and Pan-Asian flavors. As a bonus, Sandra offers a chapter that showcases recipes from her closest friends and family as well as a chapter featuring recipes inspired by some of her fellow Food Network celebrity chefs, such as Bobby Flay, Wolfgang Puck, and Emeril Lagasse. And back by popular demand, Sandra shares another batch of Restaurant Remakes, making it easier than ever to recreate those dine-out favorites in the comfort of your own kitchen.

Stalking the Green Fairy $23.48 The Food Writer of the Year (Bon Appetit, 2003) Takes You on His Quest for the Ultimate Culinary Experiences . . . "[This book reveals] . . . the positively Sherlockian discipline and brilliance of Mr. Villas on the scent of any culinary mystery he feels possessed to unravel." –From the Foreword by Jeremiah Tower Praise for James Villas: "One of America’s greatest journalists." –Emeril Lagasse "There are not many writers around who are as much fun to read as James Villas. In his intensely personal style, he is elegant, quirky, opinionated, precise, and lyrical." –Paula Wolfert "James Villas is a man of stature. He travels widely, he has a keen eye, and a keener palate, he knows the arts and times, and has many interests, which makes him all the sharper when he writes about food." –James Beard

Best of the Best Vol. 5 $3.48 Buy only one cookbook this year-and get all the best recipes published this year! Almost 1 million subscribers heartily agree: Food & Wine is the unrivaled leader in the field, and every year their editors search tirelessly for the most delectable dishes from the "crème de la crème" of cookbooks. Here are their selections-from such top chefs as Emeril Lagasse, Jamie Oliver ("The Naked Chef"), Bobby Flay, Charlie Trotter, Danny Meyer, and Madhur Jaffrey-now fully kitchen-tested. Prepare something incredible from one of the Editor’s Choice Award titles, like Hazelnut Chocolate Meringue with Blackberries from A Year in Chocolate by Alice Medrich, named Prettiest Book. Don’t miss the Ecuadorian Potato-Cheese Soup with Avocado from Home Cooking Around the World (David Ricketts), winner of Best Recipe: Savory. And for a truly unforgettable meal, select a dish from Tina Salter’s Nuts–the all-around Best Cookbook of the Year. Plus: Joanne Weir, host of PBS’s "Weir Cooking," offers a tasty Slow-Roasted Beet Salad with Parsley, Celery and Fennel, and Emeril helps you kick it up a notch with Lobster Portuguese-Style or Country Fried Steak with White Gravy. Each recipe will tantalize you on the page, just from the photos and the descriptions. Imagine what they will really taste like on your plate.

Between Bites $14.98 Praise for Between Bites Memoirs of a Hungry Hedonist "An incredible journey of gastronomy by one of America’s greatest journalists. Wow!"–Chef Emeril Lagasse "For anyone interested in disciplined hedonism, this gripping book reminds us where real style comes from and how it is sustained."–Jeremiah Tower "This is a wonderful book for all to cherish and enjoy–those who love gloriously meticulous writing, wit, the joy of good food from French to Southern, the love of friends who truly accept them, and the pleasure of dispute, which I intend to keep doing with Jimmy as long as he will let me. Bravo!"–Barbara Kafka "The more stubborn, persnickety, demanding, and shocking Jim Villas’s opinions become in his memoirs, the funnier, more informed, and commonsensical they seem. His appetite for the good life has never flagged, and his ability to convey the highs and lows of dining out makes this book as tantalizing as a mess of spiced crabs. Like A. J. Liebling and Waverley Root, Jim Villas is not really a food writer but a great writer who revels in the joy of living well."–John Mariani

Food & Wine Annual Cookbook 2006 $3.98 Every recipe from every 2005 issue of Food & Wine, America’s top-selling cuisine magazine—all in one beautiful volume. Almost one million subscribers heartily agree: there’s always something delicious going on in Food & Wine. And it’s all here in the annual cookbook, which includes every recipe published in the magazine during 2005—more than 500 dishes accompanied by scrumptious-looking photographs. The contributors remain absolutely stellar, cuisine’s finest, including Jamie Oliver, Tyler Florence, Ferran Adria, Donna Hay, Daniel Boulud, Wolfgang Puck, Emeril Lagasse, Bobby Flay, Todd English, and Jean-Georges Vongerichten. Such mouthwatering recipes as Ina Garten’s Chunky Guacamole, Bobo Surles’ Sizzled Shrimp Provençale, and Grace Parisi’s Dulce de Leche Bread Pudding were tested on home appliances, making them easy to re-create. In addition, the volume includes 50 brand-new test-kitchen tips, as well as an extensive glossary of accessible wines. Here’s real food that real people who want to eat well can actually prepare; dishes that reflect the many ways we cook today.

Food & Wine Annual Cookbook 2008 $22.48 Almost one million subscribers heartily agree: there’s always something delicious going on in Food & Wine. And it’s all here in the annual cookbook, which includes every recipe published in the magazine during 2007 more than 600 of them accompanied by scrumptious-looking photographs. The contributors remain absolutely stellar, cuisine’s finest, including such cookbook authors, chefs, and food luminaries as Jacques Pepin, Jean-Georges Vongerichten, Paula Wolfert, and Al Roker. Plus, this year’s volume is organized seasonally, so it’s even easier to find the right recipe for the right occasion. Mouthwatering dishes like Emeril Lagasse’s Shrimp-and-Corn Bisque, Mario Batali’s T-Bone Fiorentina with Sautéed Spinach, and Thomas Keller’s Over-the-Top Mushroom Quiche were tested on home appliances, making them easy to re-create and delicious to eat. In addition, the volume includes 50 brand-new test-kitchen tips, as well as an extensive glossary of accessible wines. Here’s real food that real people who want to eat well can actually prepare; recipes that reflect the many ways we cook today.

The Bond King $12.98 Praise For Investment Secrets From PIMCO’s Bill Gross "No investor is held in higher regard by his peers than Bill Gross. His understanding of the markets and his insights on how to profit from them are unparalleled. Now, Tim Middleton takes you into Gross’s world for an insider’s view on how the world of finance really works. If this book were a bond, it would be AAA rated with a double-digit yield." -DON PHILLIPS, Managing Director, Morningstar, Inc. "The secret to investment success is discipline. In bonds, nobody has displayed better discipline than Bill Gross. And nobody has done a better job of explaining Gross’s methods, and instructing private investors how they can exploit his approach, than Tim Middleton." -JON MARKMAN, Columnist, CNBC on MSN Money "Warren Buffett, John Neff, Bill Miller, Peter Lynch-the stock market has always had dominant personalities whose long-term success becomes legend. In the bond market, that dominant personality is Gross." -FORTUNE "Bill Gross is the Emeril Lagasse of bond managers." -FORBES "If you want to get a stock mutual fund manager steamed, ask why his fund can’t beat bond guru Bill Gross." -USA TODAY

My Favorite Herb $3.98 Emeril Lagasse, Alice Waters, and other chefs share favorite herb recipes Do you know which herb "kicks up" TV chef Emeril Lagasse’s clam chowder and makes him "happy happy?" Or, which "stinging" herb is planted in a remote corner of Sinclair Philip’s garden at Sooke Harbour House? Home cooks are now discovering what professional chefs have known for some time: Herbs add dazzle to any dish. What’s more, herbs are a much healthier alternative than butter, cream, and oil for adding flavor. Merging two hot trends – herbs and chef cookbooks – My Favorite Herb brings together 51 accomplished chefs from Canada and the US to reveal their favorite herb and how they use it. In addition, you’ll find more than 125 of these chefs’ favorite herb recipes, all tested in the author’s home kitchen and scaled to family-sized proportions. The selection of herbs – 30 in all – covers all of the most popular supermarket herbs that home cooks can buy, some up-and-coming herbs that are on the verge of becoming a household name, and a few specialized herbs for the adventurous home cook. Recipes feature a variety of cuisines and cover everything from appetizers to desserts. Sugar Snap Peas with Brown Butter and Sage from Alice Waters (Chez Panisse, Berkeley, California) Parmesan Crusted Salmon with Tomato Lovage Compote from Michael Smith (The Inn at Bay Fortune, Bay Fortune, Prince Edward Island) Shrimp Creole with Bay from Jamie Shannon (Commander’s Palace, New Orleans, Louisiana) Lemon Marjoram Roasted Chicken from Michael Olson (On the Twenty, Jordan, Ontario) Shrimp Spetsiota with Oregano from Costas Spiliadis (Milos, Montreal, Quebec/New York, New York) My Favorite Herb includes general tips for buying and storing herbs and basic recipes for such things as chicken stock and roasted garlic. In addition, a chef and restaurant list will help you plan a firsthand dining experience. The mail order resources list will help you locate particular herbs and other ingredients used in the book. In My Favorite Herb, home cooks can cook up their own delicious herb magic in the kitchen by following the example of great chefs who rely on herbs every day to make their cuisine so spectacular.

Cooking with Master Chefs $3.98 In this companion volume to the PBS series "Cooking with Master Chefs," Julia Child introduces sixteen of America’s talented chefs from different parts of the country and interprets their recipes for the home cook. With the help of more than eighty color photographs we see the chefs at work in home kitchens and we learn the individual techniques that make their signature dishes so delicious — and so workable. For example:– from Charles Palmer (Aureole, New York), how to sear peppery venison steaks– from Mary Sue Milliken and Susan Feniger (Border Grill, Santa Monica), how to make a spicy vegetarian feast– from Emeril Lagasse (Emeril’s, New Orleans), how to produce an authentic crab boil and a shrimp etoufee– from Andre Soltner (Lutece, New York), how to cook traditional family dishes from Alsace– from Jeremiah Tower (Stars, San Francisco), three innovative ways with chicken– from Lidia Bastianich (Felidia, New York), the secrets of pasta and risotto– from Patrick Clark (Hay-Adams Hotel, Washington, D.C.), new ways with fish — fresh salmon as a roulade, grouper crusty with horseradish– from Michel Richard (Citrus, Los Angeles), how to work with chocolate — a mousse-filled dome, deep-fried chocolate truffles– from Amy Ferguson-Ota (The Ritz-Carlton, Hawaii), the special flavors of island produce — breadfruit, ti leaves, green papayas, wok-seared ono– from Robert Del Grande (Cafe Annie, Houston), how to cook with chiles– from Nancy Silverton (Campanile, Los Angeles), the trick of a grape starter that works magic on her crusty loaves– from Jan Birnbaum (Campton Place, San Francisco), how to home-smoke salmon and roast sassafras-encrusted lamb– from Jean-Louis Palladin (Jean-Louis at The Watergate, Washington, D.C.), the technique of roasting duck breasts in a fireplace– from Alice Waters (Chez Panisse, Berkeley), celebrating the winter harvest in vegetable dishes and salads– from Jacques Pepin (chef-at-large), making puff pastry and a freestanding souffleJulia Child writes in her Introduction that she’s never known a serious cook or chef who didn’t say: "Every day I learn something new!" "That point of view," she says, "turns home cooking and the pleasures of the table into a wonderful adventure.’ So, appetit, and enjoy the adventures that this wonderful book provides.

Cooking from the Heart $3.98 America’s best-known chefs—in a stellar gathering—recall the dishes that warm their hearts in a collection benefiting one of the nation’s leading antihunger organizations.Cooking from the Heart features one hundred of the country’s most beloved and well-known chefs, who each contribute not only a superb dish—whether a holiday tradition, comfort food, cross-cultural innovation, or family classic—but also the story of why that dish means the world to them. The chefs speak as parents, children, partners, neighbors, husbands, wives, and friends. Cooking from the Heart is a joyous collection of recipes in which love is always the first ingredient. Here are Ming Tsai and his family wrapping potstickers on the Ping-Pong table in his grandmother’s house; Gale Gand and her son making pie crusts with a rolling pin that’s been in their family for five generations; Seth Bixby Daugherty improvising a mulberry crisp on a cross-country peace march; Marcel Desaulnier recounting the Christmas his mother sent him her chocolates and cookies while he was serving in Vietnam; and Lidia Bastianich crushing herbs under her infant grandchildren’s noses to awaken their senses to rich aromas. From Jean-Georges Vongerichten’s grandmother’s Alsatian Lamb Stew to Rick Bayless’s hometown Orchard Peach Cobbler, from Sara Moulton’s Grilled Fish discovered on a magical trip to Greece to Emeril Lagasse’s favorite Bolognese Sauce for Sundays with friends, Cooking from the Heart presents an inexhaustible range of recipes you’ll want to make your own. These are stories to cherish; they will remind you of—and even inspire—your own family’s mealtimes and traditions.

Chocolates on the Pillow Aren’t Enough $20.48 Praise for Chocolates on the Pillow Aren’t Enough "Jonathan recognizes that in today’s Internet-fed, savvy-consumer world, it is the people-to-people connections, regardless of price point, that differentiate a customer’s experience. Gimmicks come and go, but without sincere and caring people delivering the overall experience, from start to finish, well, it’s true–chocolates on the pillow are not enough. A great read!" —David Neeleman, founder and CEO, JetBlue Airways Corporation "If you don’t work for your customer, you’re not doing your job. Who better to turn to for lessons in great customer experiences than Jonathan Tisch? He has long been one of the most respected leaders in travel and hospitality, and when it comes to treating all customers like guests, to put it simply, he gets it. And then some." —Millard S. Drexler, Chairman and CEO, J. Crew Group "What brings customers back to my restaurants? Why do viewers watch my TV show? It’s more than Bam! It’s delivering a kicked-up customer experience. Tisch is the guy who knows how to do this best. His book gives the inside scoop on how to excite your customers and bring ‘em back for more." —Emeril Lagasse "Attention to detail, passion, and dedication are a few of the things that made me successful as an athlete. Jonathan knows that by doing the same in business, you maximize the customer’s experience and outscore the competition." —Tiki Barber

Food & Wine Magazine’s 2002 Cookbook $4.48 More than 800,000 subscribers heartily agree: there’s always something delicious going on at Food & Wine. It’s the unrivaled leader in the field, and serves up recipes, menus, advice on cooking, gourmet travel, sophisticated entertaining tips, wine reviews, ideas on pairing wine and food, and articles on the hottest chefs and innovations in the culinary world. And here, all in one place, is every recipe published in the magazine during 2001–more than 700 of them, accompanied by over 250 scrumptious photographs! The top-name contributors include such culinary stars as Bobby Flay, Emeril Lagasse, Wolfgang Puck, Julia Child, Jacques Pépin, Jamie Oliver, and Paula Wolfert. Each recipe is kitchen-tested on everyday (not industrial) equipment, so you can re-create them in your own home. Here’s real food that real people who want to eat well can actually prepare, dishes that reflect how we cook today. Many are fast, healthy, can be prepared ahead of time (so you won’t go crazy on the day of your dinner party), and have category symbols to make each type easy to find. Put these on your plate: Shrimp and Corn Chowder, Simple Roasted Chicken and Buttermilk Mashed Potatoes, Scallops wrapped in Kaffir Lime Leaves, Lamb Chops with Lavender Salt, Pasta Arrabiata, and Floating Island with Coconut Milk and Mango Chutney. And, that’s only the beginning! For the most innovative menus and wine pairings–whether you entertain every night or just for the holidays–Food & Wine is the authority.

Sara Moulton Cooks at Home $5.98 At last–the first cookbook from the hugely popular star of the Food Network’s Cooking Live and the new Sara’s Secrets, whose down-to-earth style draws hundreds of thousands of viewers each week.Sara Moulton is a professional chef by training and a gifted on-air teacher with a warm and winning style. On Cooking Live, she deftly answered viewers’ questions while juggling tricky cooking maneuvers. She brings the same unruffled attitude to cooking for her own family, and in this very warm and personal book reveals her secrets to making easy, elegant meals day in and day out. Filled with more than 200 recipes for breakfast, lunch, and dinner, this book not only highlights Sara’s own culinary creativity but is also a treasury of Sara’s family favorites–from her mother, grandmother, and others. Dishes are geared largely to everyday meals, with loads of child-friendly recipes such as Ruthie’s Famous Chocolate French Toast, Carrot “Fettucine,” and Pasta Pizza. There are fabulous quick dishes–Blasted Chicken and Sauteed Pork Loin with Mustard and Grapes, and a tempting selection of vegetarian main courses. Throughout, Sara’s time-and-work-saving tips provide ingenious shortcuts. Sophisticated yet simple dishes, such as Rosemary Scallion Crusted Rack of Lamb, make entertaining effortless. Desserts include some of Sara’s childhood favorites, among them Summer Blueberry Pudding and Vermont Apple Crisp, along with adult discoveries–Mocha Cookies and an irresistible rum-soaked holiday cake made from mixes. Michael Green of Gourmet provides a chapter on pairing wine that goes well beyond the recipes in the book. In the tradition of blockbuster cookbooks by Emeril Lagasse, Mario Batali, and Lidia Bastianich, Sara Moulton Cooks at Home is a bestseller-in-the-making from one of America’s favorite television food personalities.

Mega Gifts $19.48 How do you top what is said to be the greatest selling fundraising book of all time? How do you improve upon Mega Gifts, a book CASE Currents magazine called ‘the most important fundraising book’ written? How do you, as Emeril Lagasse would say, ‘kick it up a notch?" Jerold Panas knows how. You update the content, revise it, add more chapters, introduce a rash of new donors, and look afresh at what’s happened over the past two decades. What you end up with is an even better book, if that’s possible. The Second Edition of Mega Gifts: Who Gives Them, Who Gets Them is no ‘how-to’ book. Panas would wince at that depiction. No, Mega Gifts it is far more substantive and significant than that. What Panas is after is nothing less than exposing the soul of those who make large gifts. And in his own inimitable style, he goes right to the source, the big givers themselves, and speaks at length with dozens of them. Then, to corroborate what he learns, Panas surveys nearly a thousand professionals in the field and incorporates their insights as well. The result is a tour de force book from an unrivalled storyteller, with insights dancing off every page. In fact, there’s so much inside information, you’ll feel you’re reading someone else’s mail. What you find in Mega Gifts is the real deal, from the primary source. This isn’t conjecture. And what you gain is an understanding of donors’ innermost motivations, what drives them to the causes they support, how they reach their decision, what nurtures their loyalty, what they expect from organizations and their staff, how they wish to be recognized – even how they want you to approach them and present your case. And then there are the Tenets for Success. From his depth interviews, from his survey to field professionals, and from his own close association with mega givers over the past several decades, Panas has distilled down 62 tenets that guide, shape, and determine the success of securing major gifts. Each and every one should be tacked on the wall. Mega Gifts is the 800 pound gorilla in the field ? and one hugely entertaining animal it is.

Every Day’s a Party $3.48 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.

Wubbulous World of Dr Seuss – Cat’s Play Pals $6.98 Wubbulous World of Dr Seuss – Cat’s Play Pals by Bruce Lanoil, and Anthony Asbury, and John Kennedy (IV), and Kathryn Mullen, and Stephanie D’Abruzzo, and Tim Lagasse, and Pam Arciero Published in 2005 by Sony Pictures

The Wubbulous World of Dr. Seuss – Volume 1 $3.48 The Wubbulous World of Dr. Seuss – Volume 1 by Bruce Lanoil, and Anthony Asbury, and John Kennedy (IV), and Kathryn Mullen, and Stephanie D’Abruzzo, and Tim Lagasse, and Pam Arciero Published in 1753 by Sony Pictures

The Wubbulous World of Dr. Seuss – Volume 6 $4.48 The Wubbulous World of Dr. Seuss – Volume 6 by Bruce Lanoil, and Anthony Asbury, and John Kennedy (IV), and Kathryn Mullen, and Stephanie D’Abruzzo, and Tim Lagasse, and Pam Arciero Published in 1753 by Sony Pictures

Love Songs [Rhino] $11.98 Grover Washington, Jr.’s mosaic jazz persona balms like an elixir on 13 mellow ones from his 1979 to 1984 Elektra Records period; Love Songs features at least one title from each of his five Elektra albums. These were melodious times for Washington who happily demonstrates his virtuosity on multiple reed instruments and the flute, accompanied by backing singers, acclaimed studio musicians, and star vocalists. Bill Withers unites with Washington on the chart-busting “Just the Two of Us”; Patti Labelle joins him on Cynthia Biggs and Dexter Wansel’s “The Best Is Yet to Come”; and Grady Tate croons “Be Mine Tonight.” Leonard “Doc” Gibbs, better-known now as chef Emeril Lagasse’s bandleader (on his cooking show), burns on percussions. This is smooth urban jazz at its finest; even Bob Marley’s “Jammin’,” a rocker for sure, comes off buttery. If you don’t have any of Washington’s LPs from this era, this is a good catch-up. Silky joints like “Winelight,” “Let It Flow (For ‘Dr. J’),” “East River Drive,” and others make listening a pleasure: not the challenge that jazz purists prefer. Even if you’re lukewarm about jazz you’ll enjoy these accessible spins. ~ Andrew Hamilton, All Music GuidePerformers: Bill Eaton – Oberheim; Ed Walsh – Oberheim; Hilda Harris – Vocals (Background); Yvonne Lewis – Vocals (Background); Ralph MacDonald – Conga, Percussion, Syndrum; Ullanda McCullough – Vocals (Background); Zachary Sanders – Vocals (Background); Richard Tee – Fender Rhodes; Tyrone Brown – Bass; Steve Gadd – Drums; Eric Gale – Guitar; Leonard “Doc” Gibbs – Percussion; Robert Greenidge – Drums;

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