Emeril New hardcover - 2004 - 1st Edition
by Turner, Marcia Layton
- Used
- Hardcover
Description
Standard delivery: 10 to 28 days
About Books for Cooks Victoria, Australia
Australia's specialist indie culinary bookstore for armchair cooks, professional chefs & avid foodies right in the heart of Melbourne at the Queen Victoria Market; open every day. We stock over 45,000 new, old, vintage and antiquarian books & ephemera about food, drink and the culinary arts
Members of ANZAAB, ILAB, IOBA and the Australian Booksellers Association.
Established 1983.
Details
- Title Emeril
- Author Turner, Marcia Layton
- Binding New Hardcover
- Edition number 1st
- Edition 1
- Pages 248
- Volumes 1
- Language ENG
- Publisher John Wiley, New York, USA
- Date 2004
- Features Bibliography, Dust Cover, Index, Table of Contents
- Bookseller's Inventory # 9780471656265
- ISBN 9780471656265 / 0471656267
- Weight 1 lbs (0.45 kg)
- Dimensions 9 x 6.72 x 0.92 in (22.86 x 17.07 x 2.34 cm)
- Library of Congress subjects Television personalities - United States, Cooks - United States
- Library of Congress Catalog Number 2004304437
- Dewey Decimal Code B
First line
From the rear cover
As a boy growing up in the small town of Fall River, Massachusetts, Emeril Lagasse was introduced to the joys of cooking by his mother, Hilda. Upon graduation from high school, he could have attended the New England Conservatory of Music on full scholarship, but instead decided to pursue a career as a professional chef--a decision that has certainly paid off. At the unheard of age of twenty-three, Emeril became executive chef of the legendary New Orleans restaurant Commander's Palace, and since that time there's been no stopping him.
Emeril Lagasse is a phenomenon--a television chef and restaurateur who has parlayed his outsized personality and gastronomic acumen into a multimillion-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, Marcia Layton Turner takes you inside 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. Page by intriguing page, you'll learn how Emeril's unique approach to both business and life has allowed him to:
- Change highbrow cuisine into mainstream eating
- Form lasting partnerships with the customers and communities he serves, as well as the people he employs
- Open nine restaurants in five cities (New Orleans, Las Vegas, Orlando, Atlanta, and Miami Beach)
- Produce two top-rated Food Network shows
- Publish nine cookbooks with combined sales of more than 3.5 million copies
- Create a host of Emeril-branded products, from wines and pasta sauces to cookware and knives
- Earn a guest spot on Good Morning America as culinary correspondent
Turner also shows how Emeril has managed to juggle all of his interests, maintain quality, and overcome missteps--most notably, his ill-fated 2001 sitcom--while continuously searching for new ways to bring culinary excitement into the lives of millions of people around the world.
Weaving together Emeril's personal and professional journeys to international stardom, EMERIL! Inside the Amazing Success of Today's Most Popular Chef offers a revealing look at the real "Emeril live."
