Emeril Lagasse needs no introduction. TV chef par excellence, and author of eight other cookbooks, he's become something of a one-man industry. Emeril's Potluck, concerned with "comfort food with a kicked-up attitude," follows the MO of his other books--easy, attractive recipes (in this case 150-plus of them) presented in a voce that will be reassuring to some, while all-too-familiar to others. If Potluck seems even more mechanically formulaic than the other books, it nonetheless contains many valuable recipes for a full range of dishes and drinks. Among these, Cajun Quiche, Oven-Poached Salmon with a Pink Grapefruit and Tarragon Sauce, and Slow-Cooked Pork Roast with Barbecue Sauce are representative and worthy. The drink section shouldn't be overlooked and contains recipes for the likes of Milk Shakes for grownups, which include kalúa, and the nonalcoholic mango lassai. Two casserole chapters offer easy treats like Mexican Breakfast Casserole and Risotto and Mushroom Casserole. Desserts like Deep-Dish Banana Pudding with Chocolate Sauce are satisfyingly no-frills. The guiding--perhaps, nominal--idea is that the dishes are perfect for gatherings, picnics, and tailgate parties, but they're also suitable for everyday enjoyment. Readers should also note that many of the recipes require Emeril's food products--for which online sources are given, but no descriptions. --Arthur Boehm

From Publishers Weekly
The 10th addition to the Emeril Lagasse cookbook franchise is as uneven as a real potluck dinner: the occasional delicious dish is lost amid all too familiar and unsurprising foods. Admirers will welcome the energetic voice of their favorite TV chef as he "bams!" his way through homey dishes such as Chicken Jambalaya, Macaroni with Four Cheeses, and Tuna Tetrazzini. But it's hard to find anything new, as Emeril retreads ground covered in his earlier books on Louisiana cuisine, party food and cooking for holidays. The "potluck" theme doesn't succeed in tying the book together: though casserole dishes such as Beef Stroganoff and Emerilized Green Beans are ideal potluck offerings, some of the book's most interesting recipes, such as Oysters Rockefeller Soup, Osso Buco with Orzo Risotto, and Olive-Stuffed Leg of Lamb, would be a stretch, especially since there isn't much guidance in helping cooks match such dishes to events. The book's attractive layout and clear instructions are geared to beginners, though there are lapses (a piecrust recipe offers no tips on how to roll out dough; the deviled egg section doesn't even hint how long to hard-boil an egg); and a few recipes, such as Antipasto Pasta Salad, aren't worthy of a chef of Emeril's caliber. Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

From Booklist
*Starred Review* Easily the most accessible of all of the celebrated television chef's cookbooks, this book will send cooks scurrying to produce a host of party foods, each dish sure to be a hit at any social gathering. Most of these recipes look vaguely familiar, but the master has added some special touches to make them unique. Spinach enchiladas mix roasted poblano peppers with spinach for a spicy vegetarian entree. A Swedish-inspired potato casserole uses smoked salmon and fresh dill in rich egg and cream sauce. Olives and a few jalapeno peppers turn ordinary chicken tetrazzini into a dynamite supper. A single chicken stretches to feed a dozen people when baked in piecrust and loaded with lima beans, corn, carrots, and mushrooms. Most recipes serve 8 to 12 easily, making this a great inspiration for party planners. Soups, salads, and a few alcoholic beverages make it easy to map out an all-Emeril feast. Emeril's trademarked spice mixtures and rubs appear in many recipes, garnering yet more revenue for America's most lauded contemporary chef. The master's diehard fans follow their idol wherever he may lead. Mark Knoblauch
Copyright © American Library Association. All rights reserved

Book Description

America's favorite chef Emeril Lagasse is ready to party. Parties and celebrations mean food. Lots of food: tureens of soup, platters of chicken, bowls of salad, casseroles of baked pasta. From family reunions to holiday buffets, summer barbecues to tailgate parties, and weekend brunches to bridal showers, Emeril's Potluck offers crowd-pleasing dishes perfect for gatherings with friends and family.

Emeril's Potluck brings together everything Emeril loves most about cooking and eating. The food is simple, flavorful, and perfect for sharing at any get-together. Each recipe serves a whopping 8 to 10 people, but don't assume you're making too much -- everyone will be heading back for seconds and thirds of these Emerilized starters, entrees, drinks, sides, and desserts.

Start by toasting the occasion with a glass of Champagne Punch, a Watermelon Daiquiri, or an Orange Emeril. Then let the feast begin! Classic Blue Cheese Dip, Alain's Sweet and Spicy Asian Wings, or Sausage-Stuffed Mushrooms will get your party started right! Main courses range from Olive-Stuffed Leg of Lamb and Creole Mustard and Herb-Wrapped Beef Tenderloin to homey favorites such as Charlotte's Lasagna Bolognese, Penne à la Vodka Casserole, and Tuna Tetrazzini. Of course, it wouldn't be a party without dessert, so save room for Chocolate Peanut Butter Pie, Strawberry Shortcake, and Emeril's Tiramisu.

The recipes are quick, easy, and portable. Enjoy these dishes at home or take them on the road. Emeril's Potluck -- so foolproof, so easy, so crowd pleasing that luck has nothing to do with it.

About the Author
Emeril Lagasse is the chef-owner of critically acclaimed restaurants in New Orleans, including Emeril's, NOLA, and Emeril's Delmonico Restaurant and Bar. He is also the owner of Delmonico's Steakhouse and Emeril's New Orleans Fish House in Las Vegas, and Emeril's in Orlando. Emeril is the host of Emeril Live and The Essence of Emeril as seen on the Food Network, and is the food correspondent for ABC's Good Morning America. He is the author of Prime Time Emeril, Emeril's TV Dinners, Every Day's a Party, Emeril's Creole Christmas, Louisiana Real & Rustic, and Emeril's New New Orleans Cooking.

FROM OUR EDITORS

Americans of earlier generations emulated regal dinners; in the 21st century, we prefer parties. Today, informality is the keynote to a successful gathering. Emeril's Potluck is a veritable cornucopia of comfort food, collecting recipes for tailgate parties, family celebrations, book club snacks, summer picnics, Super Bowl Sunday gatherings, reunions, barbecues, holiday parties and buffets, weekend brunches, bridal showers, and more. The featured treats include Classic Blue Cheese Dip, Cowboy Chicken Casserole, and Chocolate Peanut Butter Pie. The book includes 16 pages of lush, full-color photos.

FROM THE PUBLISHER

America's favorite chef is back to add some pizzazz to potluck gatherings. Emeril's Potluck is a collection of recipes designed to feed a large crowd. Whether bringing just one dish to a celebration or serving up a whole menu, these Emerilzed* starters, entr￯﾿ﾽes, drinks and desserts serve at least 8 to 10 people.

Famous TV personality, chef and restaurateur Emeril Lagasse has long since established himself as a household name. In what will be his seventh book, Emeril presents a collection of 147 recipes for all kinds of potluck gatherings from tailgates to family parties. Everyone will be heading back for seconds and thirds of these dishes and drinks like Classic Blue Cheese Dip, Cowboy Chicken Casserole, Champagne Punch, and Chocolate Peanut Butter Pie. So be the host with the most and prepare several dishes, or be the best guest and bring just one- either way, everyone is sure to eat up everything from Emeril's Potluck.

FROM THE CRITICS

Publishers Weekly