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....
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
4 large eggs
1 cup whole milk
1/4 cup freshly squeezed orange juice
1 tablespoon orange zest
2 teaspoons granulated sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
8 slices bread
8 teaspoons unsalted butter
Maple syrup or cane sugar (optional)
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
- Preheat the oven to 200°F.
- Crack the eggs into a large mixing bowl and whisk well.
- Add the milk, orange juice, orange zest, granulated sugar, vanilla extract, and salt, and whisk until well combined.
- 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.
- Heat a small skillet over medium heat until hot, about 3 to 5 minutes.
- 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.
- 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.
- Repeat with the remaining slices, being sure to add 1 teaspoon of the butter to the pan before every slice.
- 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
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
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
- Make sure the oven rack is in the center position and preheat the oven to 325°F
- Combine the honey and butter in a small saucepan. Heat on low heat and stir until melted. Remove from the heat.
- 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.
- Pour the honey butter over the oat mixture and stir until well combined.
- Spread the granola evenly in a thin layer on a baking sheet.
- 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.)
- 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.
- 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 There||4|
|A Good Cook Is a Safe Cook!||8|
|The Nuts and Bolts||12|
|Good Things to Know||18|
|First Things First!||31|
|Emeril's Favorite French Toast||32|
|Kicked-Up Scrambled Eggs||34|
|Make 'Em Pancakes||36|
|Go Nuts for Banana Bread||38|
|Maple-Buttery Corn Muffins||40|
|Mile-High Blueberry Muffins||42|
|Wake-You-Up Apple-Cinnamon Muffins||44|
|Cinnamon Toast of Love||46|
|Gooey Cinnamon Buns||48|
|Yummy Wake-Up Smoothies||52|
|Simply Sensational Tuna Salad||56|
|Dress-Up Pasta Salad||58|
|Your Favorite Fruit Salad||60|
|Nutty Apple Salad||62|
|You-Pick-the-Greens Salad with Three Simple Dressings||64|
|"P" Is for Pizza and Pasta||69|
|Best Basic Red Sauce||70|
|You Gotta Love Spaghetti and Meatballs||74|
|My-Oh-My Spaghetti Pie||78|
|Rock-'n'-Rollin' Rotini Bake||82|
|Little Lauren's Mac and Cheese||92|
|Super Stuffed Shells||94|
|What's for Lunch?||97|
|Good-for-You Garden Pita Pockets with Egg Salad||98|
|Fiesta Quesadillas with Simple Salsa and Holy Guacamole||104|
|It's a BBQ Chicken Wrap, with Quick-and-Crunchy Slaw||108|
|Happy-Happy Club Sandwich||112|
|Grill-It-Up-a-Notch Ham and Cheese Sandwich||114|
|Tuna Melts in Your Mouth||116|
|Totally Terrific Cheese Toast||118|
|Crispy-Crunchy Granola Munchies||120|
|Crunchy Snack Mix to Go!||122|
|Twist Yourself a Pretzel||124|
|Cheesy Star Snacks||128|
|Jillie's Pesto-Cheese Dip||132|
|The Main Thing||135|
|Emeril's First Alphabet Soup||136|
|Some Real Good Chili||138|
|Baby Bam Burgers||144|
|Lean Mean Turkey Loaf||146|
|Man-Oh-Man Potato Casserole||148|
|Yummy Creamy Chicken||150|
|Chicken Nuggets with Honey-Mustard Dipping Sauce||152|
|Emerilized Tuna Casserole||156|
|Right-Out-of-the-Oven Corn Dogs||160|
|Gone Fishin' Fish Sticks with Tartar Sauce||162|
|Eat Your Veggies!||167|
|Nutty Buttery Green Beans||168|
|Broccoli with Seriously cheesy Sauce||170|
|Oh-Yeah-Baby Glazed Carrots||172|
|Now-You're-Talkin' Mashed Potatoes||174|
|Tinfoil Corn Rules!||176|
|Make-Your-Own Baked Potatoes with Special Sauce||178|
|Another Notch Fried Rice||182|
|Make-Lots-of-Friends Oven-Baked French Fries||184|
|Sweet Potato--Praline Marshmallow Casserole||186|
|If You Finish You can Have ... Dessert!||189|
|Big Chocolate-Chip Cookies||190|
|Mal-Mal's Peanut-Butter Cookies||192|
|Big Em, Little Em Cookies||194|
|Real Vanilla-Bean Ice Cream||202|
|Just-Like-Mom's Cupcakes with Vanilla and Chocolate Icings||206|
|Fresh-and-Fruity Freeze Pops||208|
|Jessie's Chocolate-Dipped Strawberries||210|
|You'll-Go-Ape for Chocolate-Covered Bananas||214|
|Seriously Chocolaty Cheesecake||218|
|Creamy Dreamy Orange Freeze||230|
Most Helpful Customer Reviews
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.
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.
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.
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.
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
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.
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!
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.
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.