Emerils TV Dinners or The Emperors of Chocolate

Emeril's TV Dinners

Author: Emeril Lagass

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.

Library Journal

Lagasse's cooking series on the TV Food Network have become incredibly popular, making him one of the best-known chefs today. Enthusiastic (not to say over the top), talented, and full of energy, Lagasse recently opened his third restaurant in New Orleans; he has another restaurant in Las Vegas, and he's written several other cookbooks, including Emeril's Creole Christmas (LJ 11/15/97). His latest book includes favorite recipes from the series Emeril Live and Essence of Emeril, gathered in chapters such as "Pork Fat Rules," "Singin' Sweets," and "Emerilized Starters." Sure to be in demand, this is recommended for all cookbook collections.

Go to: Measuring Performance in Public and Nonprofit Organizations or The Columbia History of American Television

The Emperors of Chocolate: Inside the Secret World of Hershey and Mars

Author: Joel Glenn Brenner

Corporate candy giants Milton Hershey and Forrest Mars built business empires out of one of the world's most magical, sought-after substances: chocolate. In The Emperors of Chocolate, Joël Glenn Brenner--the first person to ever gain access to the highly secretive companies of Hershey and Mars--spins a unique story that takes us inside a world as mysterious as Willy Wonka's Chocolate Factory. Packed with flavorful stories and outrageous characters that give the true scoop on this real-life candyland, The Emperors of Chocolate is a delectable read for business buffs and chocoholics alike. Start reading and you'll soon be hungry for more.

USA Today

A sweet treat.

Rob Stout

...[A] fascinating corporate expose....[A] remarkable new look at an enterprise that's much nuttier than you might have thought. —People Magazine

James Surowiecki

...[O]ften entertaining...[a] mix of business and cultural history....Her book is filled with sharply drawn anecdotes about candy making and candy eating....An important part of this story...is [the fact that] having even one competitor is enough to keep a company on edge. —The Washington Monthly

School Library Journal

YA-As the first and only journalist ever to gain access to the Mars company, Brenner probes its secretive practices and explores its bitter rivalry with the Hershey company, one of the most notorious in American business. She tells the stories of how Forrest Mars, Sr. and Milton S. Hershey both turned their small mom-and-pop enterprises into multibillion-dollar international operations. Similar to J. C. Louis's Cola Wars (Everest House, 1980; o.p.), the book explores the hostile legal and marketing fights between the two chocolate industry giants, including how Reese's Pieces became E.T.'s favorite candy instead of M&M's. Along with business and financial theory, this book has everything from espionage and personality clashes to dreams and failures. Reading about the paranoid Mars company and the fact that Hershey had to stop conducting factory tours in order to protect manufacturing techniques is sure to remind YAs of the candy man of their childhood, Willy Wonka.-Ginger J. Schwartz, Potomac Community Library, Woodbridge, VA Copyright 1999 Cahners Business Information.

Entertainment Weekly - Richard Abraham Johnson

...[A] trenchant account of a fascinating industry --one that certainly has a generous sprinkling of nuts.

People Magazine - Rob Stout

...[A] fascinating corporate expose....[A] remarkable new look at an enterprise that's much nuttier than you might have thought.

The Washington Monthly - James Surowiecki

...[O]ften entertaining...[a] mix of business and cultural history....Her book is filled with sharply drawn anecdotes about candy making and candy eating....An important part of this story...is [the fact that] having even one competitor is enough to keep a company on edge.

Kirkus Reviews

Former Washington Post reporter Brenner expands a simple assignment into an inviting visit to candyland, a place dominated by the legacies of two very different corporate dictators. The late Milton Hershey was, reportedly, benevolent and sweet as a Hershey's Kiss; Forrest Mars Sr., obsessed with control and perfection, was not so sugary. Says Brenner: "where Milton Hershey saw utopia, Forrest Mars saw conquest." Now their firms are locked in fierce competition for confectionery hegemony. It's not for peanuts. The retail sales value of candy hit $28 billion last year, and Mars and Hershey together control three quarters of the candy rack. M&Ms by Mars produces more dollars than Camel cigarettes, and Hershey's Reese's Peanut Butter Cups outsell Ivory Soap. It's a global industry, secretive and underreported (especially in the case of privately held Mars). Mars, where they taste dog food to ensure quality, is paranoid, and Hershey, to protect manufacturing techniques, no longer conducts factory tours. Well, how would you get an almond inside a Kiss? Brenner tells how. She tells how Reese's Pieces became "E.T.'s favorite candy". She tells how cocoa is transformed from pods in the tropics to Milky Ways in the supermarket and why chocolate tastes so good. And she describes the people whose life's calling was and is to create cravings for candy.
The 25 pounds of sweets Americans ingest each year provide wholesome energy, they say, never acne or tooth decay. The big rock candy mountains have grown and diversified. They sell pasta and dog food. Mars may earn as much from commodity futures trading as from candy sales. With this text, the industry will be a bit better understood bythose who don't read Confectioner magazine. Stock up on Godiva and Goo-Goo Bars and be entertained by this substantial report, without sugar coating, on a surefire topic.

What People Are Saying

G. Wayne Miller
Who won't appreciate Joel Glenn Brenner's impressive behind-the-scenes look at the two giants of the American candy business, Hershey and Mars? Fast-moving, fascinating accounts of business are rare and rarer still are those filled with sweet secrets, compelling characters, and corporate intrigue. The Emperors of Chocolate has it all.