Emeril's There's a Chef in My Soup!: Recipes for the Kid in Everyone

Emeril's There's a Chef in My Soup!: Recipes for the Kid in Everyone

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Overview

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....

Product Details

ISBN-13: 9780688177065
Publisher: HarperCollins Publishers
Publication date: 04/12/2005
Series: There's a Chef in My Soup Series
Pages: 256
Sales rank: 564,161
Product dimensions: 8.50(w) x 10.75(h) x 0.79(d)
Age Range: 4 - 8 Years

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.

Hometown:

New Orleans, Louisiana

Date of Birth:

October 15, 1959

Place of Birth:

Fall River, Massachusetts

Education:

Culinary degree, Johnson & Wales University

Read an Excerpt

Emeril's Favorite French Toast

Oh, man, talk about a walk down memory lane. This is one of the first things I ever made in the kitchen when I was a little boy. Even back then I liked to experiment to keep things interesting, and this is the result of one very successful experiment. The orange flavor in this French toast will just about knock your socks off. Try it -- I bet you'll be back for more!

Yield4 to 8 servings

Ingredients

4 large eggs
1 cup whole milk
1/4 cup freshly squeezed orange juice
1 tablespoon orange zest
(page 21)
2 teaspoons granulated sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
8 slices bread
8 teaspoons unsalted butter
Confectioners' sugar
Maple syrup or cane sugar (optional)

Tools

Measuring cups and spoons, orange zester or fine grater, large mixing bowl, wire whisk, plate, 6-inch nonstick skillet, plastic turner, baking sheet, aluminum foil, oven mitts or pot holders

Directions

  1. Preheat the oven to 200°F.
  2. Crack the eggs into a large mixing bowl and whisk well.
  3. Add the milk, orange juice, orange zest, granulated sugar, vanilla extract, and salt, and whisk until well combined.
  4. Working quickly, dip each bread slice into the egg mixture in the bowl, turning it to coat both sides with the mixture. Transfer the coated bread slices to a plate while you finish coating the remaining slices.
  5. Heat a small skillet over medium heat until hot, about 3 to 5 minutes.
  6. Melt 1 teaspoon of the butter in the skillet, then add a slice of coated bread, and cookuntil the bread is golden brown and crusted on the bottom, about 2 minutes. Turn with a plastic turner and cook until the second side is golden, about 1 to 11/2 minutes.
  7. Transfer the French toast from the skillet to a baking sheet. Cover lightly with aluminum foil and place in the oven to keep warm while you cook the other slices.
  8. Repeat with the remaining slices, being sure to add 1 teaspoon of the butter to the pan before every slice.
  9. Sprinkle the French toast with confectioners' sugar and serve with maple syrup or cane sugar if desired.

The freshness of the bread is important. Fresh bread will absorb batter more quickly than stale bread. Depending on the size of the bread, you may find that there's a bit of batter left over. If that's the case, just go ahead, add a bit more butter to the pan, and cook up another slice or two. If you don't want to eat these today, refrigerate them, tightly covered, for up to one or two days, and reheat in the oven or microwave for a really quick breakfast or great afternoon snack!


Crispy-Crunchy Granola Munchies

This not only makes a terrific snack but also doubles as an awesome breakfast cereal. Keep in mind that if you use salted nuts, you'll need to decrease the amount of salt used from a half teaspoon to a quarter teaspoon. And hey, substitute whatever nuts and dried fruits you like best. These Crispy-Crunchy Granola Munchies will keep up to 1 week at room temperature if stored in an airtight container -- but I bet yours won't last that long!

Yield 6 generous cups

Ingredients

1/3 cup honey
4 tablespoons (1/2 stick) unsalted butter
3 cups old-fashioned oats
1 cup mixed nuts, including slivered almonds and coarsely chopped pecans and walnuts
1/2 cup sweetened coconut flakes
1/4 cup hulled green pumpkin seeds
1/4 cup sunflower seeds
1/2 teaspoon salt
1/2 cup raisins or golden raisins (or a combination of both)
1/4 cup dried cranberries or blueberries
1/4 cup dried banana chips

Tools

Measuring cups and spoons, cutting board, knife, small saucepan, large bowl, large wooden spoon, baking sheet, oven mitts or pot holders, fork, wire rack, large mixing bowl, airtight container

Directions

  1. Make sure the oven rack is in the center position and preheat the oven to 325°F
  2. Combine the honey and butter in a small saucepan. Heat on low heat and stir until melted. Remove from the heat.
  3. Combine the oats, mixed nuts, coconut, pumpkin seeds, sunflower seeds, and salt in a large bowl. Stir with a large wooden spoon to mix well.
  4. Pour the honey butter over the oat mixture and stir until well combined.
  5. Spread the granola evenly in a thin layer on a baking sheet.
  6. Bake, stirring every 5 minutes with a wooden spoon to prevent the granola from sticking or burning, until fragrant and golden brown, about 20 minutes. (Do not overcook -- the granola will crisp as it cools.)
  7. Using oven mitts or pot holders, remove the baking sheet from the oven and place on a wire rack to cool. When completely cooled, transfer the granola to a large mixing bowl and stir in the dried fruit.
  8. Transfer to an airtight container and store at room temperature for up to 1 week.

An airtight container is important-this will keep your Crispy-Crunchy Granola Munchies fresh!

Be very careful when stirring the hot nut mixture!

Emeril's There's a Chef in My Soup!. Copyright © by Emeril Lagasse. Reprinted by permission of HarperCollins Publishers, Inc. All rights reserved. Available now wherever books are sold.

Table of Contents

Hey, Kids--Listen Up!2
For All You Big Folks Out There4
A Good Cook Is a Safe Cook!8
The Nuts and Bolts12
Good Things to Know18
First Things First!31
Emeril's Favorite French Toast32
Kicked-Up Scrambled Eggs34
Make 'Em Pancakes36
Go Nuts for Banana Bread38
Maple-Buttery Corn Muffins40
Mile-High Blueberry Muffins42
Wake-You-Up Apple-Cinnamon Muffins44
Cinnamon Toast of Love46
Gooey Cinnamon Buns48
Yummy Wake-Up Smoothies52
It-Isn't-Rocket-Science Salads55
Simply Sensational Tuna Salad56
Dress-Up Pasta Salad58
Your Favorite Fruit Salad60
Nutty Apple Salad62
You-Pick-the-Greens Salad with Three Simple Dressings64
"P" Is for Pizza and Pasta69
Best Basic Red Sauce70
1-2-3 Lasagne72
You Gotta Love Spaghetti and Meatballs74
My-Oh-My Spaghetti Pie78
Rock-'n'-Rollin' Rotini Bake82
I-Love-Gaaahlic Bread84
Big-Boy Pizzas86
Eat-a-Pita Pizzas90
Little Lauren's Mac and Cheese92
Super Stuffed Shells94
What's for Lunch?97
Good-for-You Garden Pita Pockets with Egg Salad98
Notches-Unknown PBJ102
Fiesta Quesadillas with Simple Salsa and Holy Guacamole104
It's a BBQ Chicken Wrap, with Quick-and-Crunchy Slaw108
Happy-Happy Club Sandwich112
Grill-It-Up-a-Notch Ham and Cheese Sandwich114
Tuna Melts in Your Mouth116
Totally Terrific Cheese Toast118
Crispy-Crunchy Granola Munchies120
Crunchy Snack Mix to Go!122
Twist Yourself a Pretzel124
Cheesy Star Snacks128
Jillie's Pesto-Cheese Dip132
The Main Thing135
Emeril's First Alphabet Soup136
Some Real Good Chili138
Ka-Bam Kabobs140
Baby Bam Burgers144
Lean Mean Turkey Loaf146
Man-Oh-Man Potato Casserole148
Yummy Creamy Chicken150
Chicken Nuggets with Honey-Mustard Dipping Sauce152
Emerilized Tuna Casserole156
Junior's Jambalaya158
Right-Out-of-the-Oven Corn Dogs160
Gone Fishin' Fish Sticks with Tartar Sauce162
Shake-It-Up-a-Notch Chicken164
Eat Your Veggies!167
Nutty Buttery Green Beans168
Broccoli with Seriously cheesy Sauce170
Oh-Yeah-Baby Glazed Carrots172
Now-You're-Talkin' Mashed Potatoes174
Tinfoil Corn Rules!176
Make-Your-Own Baked Potatoes with Special Sauce178
Make-You-Strong Spinach180
Another Notch Fried Rice182
Make-Lots-of-Friends Oven-Baked French Fries184
Sweet Potato--Praline Marshmallow Casserole186
If You Finish You can Have ... Dessert!189
Big Chocolate-Chip Cookies190
Mal-Mal's Peanut-Butter Cookies192
Big Em, Little Em Cookies194
Gingerbread Friends198
Real Vanilla-Bean Ice Cream202
Just-Like-Mom's Cupcakes with Vanilla and Chocolate Icings206
Fresh-and-Fruity Freeze Pops208
Jessie's Chocolate-Dipped Strawberries210
Make-Yourself-Some Applesauce212
You'll-Go-Ape for Chocolate-Covered Bananas214
Seriously Chocolaty Cheesecake218
Apple-of-My-Eye Crisp222
Pokey Brownies226
Creamy Dreamy Orange Freeze230
Basics232
Simple Syrup232
Toasting Things233
Baby Bam234
Whipped Cream235
Appendix236
Index238

Customer Reviews

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Emeril's There's a Chef in My Soup! 4.2 out of 5 based on 0 ratings. 12 reviews.
glynish on LibraryThing More than 1 year ago
This book has a variety of great recipes for parents and kids to make together or for older children 8 and up to try to follow the recipe and cook on their own with adult supervision. The recipes are easy to follow with simply words so children can work on reading and comprehension. The pages are colorful a filled with fun tips and information from Emeril.
fatlamb on LibraryThing More than 1 year ago
I would say the author is qualified to write about a cooking book, from guessing I would say he has tons of cooking books, cooking shows, cooking products, restaurants, etc... The text and illustrations are child friendly my only problem is all the images are drawn, it would have been nice to have actual photographs of the food. Only photograph is of Emeril Lagasse's face on every recipe. The book is obviously designed for kid chefs and for beginners in the art for cooking. The recipes, the language, instructions, images, and text are very appropriate for young children. The introduction of the book has an emphasis on being safe, asking permission, be prepared, being clean and having fun. Also, there is a section for adults who have concerns and questions for cooking with children. Other than kid friendly recipes there is also a section of kitchen tools that is helpful and a very thorough section on "good things to know" that includes how to peel, chopping, zesting, mixing, rolling dough, etc... I think that the consistency of the book is a strength, everything is geared for children, the images, the recipes, the language, the tools, the ingredients, etc... Ages 5 - 13.
Auntie70 More than 1 year ago
Sent this book to my niece having food issues with 2 young teenage daughters of her significant other. Food was becoming a power issue. The book has helped turn it into a family centered activity allowing everyone to have a say in what gets cooked and how. Niece says it has been a plus in the ongoing challenges of being a stepperson.
AikiPen More than 1 year ago
We bought this when it was published in 2002 and my son was 3. Now he is 11 and the recipes still hold up. Some of these have become family standards. We have all 3 of his kids cookbooks and they are great, but this is our favorite.
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Anonymous More than 1 year ago
this book has great stuff for kids to do for cooking thay are easy to follow and it give kids hands on cooking i give it 5 stars you have to geat it
Anonymous More than 1 year ago
Guest More than 1 year ago
I bought this cookbook to take along when I visited my three granddaughters. We had a wonderful bonding experience trying several of the recipes. They are easy to follow and give the children a chance to really get a hands-on experience. Recipe titles are sometimes humerous which appeal to kids. Colorful illustrations throughout the book. Highly recommended.
Guest More than 1 year ago
My granddaughter got this book at the age of nine. Since then, she has treated us to delcious dinners which she plans and cooks all by herself. The first time she used this book, she learned to make a white sauce! And Baby Bam Burgers are a real treat. She is now confident enough to make up her own recipes--and not one has been a flop! Thank you, Emeril, for making cooking fun for the whole family!
Guest More than 1 year ago
I bought this for my 6 year old son. He loves to help make things from it. Two unexpected bonuses: the food tastes great and if it comes from this book my picky son always tries it! This is the cookbook I reach for when I want to make something fast and appreciated by my husband, as well as, my kids. As my kids get older, I anticipate them using it alone.
Guest More than 1 year ago
This is a great cookbook! Both my kids, 5 and 8, are thrilled that they have a cookbook just for them. My son made dinner, with a little help from Mom, and was so proud. He made the Tuna Melts in Your Mouth and we have made the Go Nuts for Banana Bread. The Banana Bread is to die for, best recipe I have ever come across. The directions for each recipe are very well written and they have icons on the page to let parents and kids know how safe to be. Such as if you need to use sharp objects or handling of hot items. All in all a great starter for that up and coming chef.