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Chefs' Culinary Secrets & Cooking Philosophies | Emeril Lagasse, Michel Roux, & Tyler FlorenceCompiled by Vicki McClure Davidson
Popular, Emmy-nominated and James Beard Award-winning television chef who specializes in Louisiana (primarily Creole and Cajun) cooking; chef at and/or owner of many acclaimed restaurants; has written a number of best-selling cookbooks and has been one of the most often-watched chefs on The Food Network; frequently uses the catch phrases "Bam!" and "Let's kick it up a notch." His TV cooking shows have included Emeril, How to Boil Water, Emeril Live, and Essence of Emeril.
Extracted from: Lagasse, Emeril and Tirsch, Jessie, Emeril's New New Orleans Cooking, William Morrow Cookbooks, NY, 1993.
Extracted from: The Essence of Emeril, The Food Network, aired November 27, 2006.
Extracted from: Lagasse, Emeril, Emeril's TV Dinners: Kickin' It Up a Notch with Recipes from Emeril Live and Essence of Emeril, William Morrow Cookbooks, NY, 1998.
Extracted from: BrainyQuote.com, "Emeril Lagasse," (http://www.brainyquote.com/quotes/quotes/e/emerillaga214407.html).
Extracted from: Kinsman, Kat, AOL Food, "Q&A with Emeril Lagasse," (http://food.aol.com/emeril).
Three Michelin Star chef, Michel cooked for nearly two decades at the esteemed Waterside Inn at Bray in Berkshire, near Windsor in England. Is considered by many to be the godfather of the culinary revolution in Britain in the 1970s. Has had two TV shows and a number of successful cookbooks. In a poll of UK chefs conducted by Caterer and Hotelkeeper magazine in 2003, Michel and his brother Albert were voted the most influential chefs in the country. Michel was awarded the Meilleur Ouvrier de France for patisserie in 1972 and an honorary OBE alongside his brother in 2002; is the recipient of The International Center in New York's Award of Excellence.
Extracted from: Roux, Michel, Michel Roux's Finest Desserts, Rizzoli International Publications, Inc., NY, 2001.
Extracted from: Roux, Michel, Eggs, Quadrille Publishing Limited, London, 2005.
Extracted from: Roux, Michel, Sauces for Savory Dishes, Quadrille Publishing Limited, London, 2005.
Graduate of the prestigious College of Culinary Arts at Johnson & Wales University in Charleston, South Carolina. Was later given an honorary doctorate from the university for his culinary success. In 1998, Tyler opened the critically acclaimed Cafeteria in Manhattan as executive chef, and under his direction, the restaurant received a nomination for Best New Restaurant in Time Out New York. He has hosted several TV cookings shows, including Food 911, How to Boil Water, and Tyler's Ultimate on the Food Network. Tyler is a champion of uncomplicated food and freshness, and he appeals to viewers who have limited time or skills in the kitchen. He is the author of three popular cookbooks. Named by People magazine as one of the sexiest men on cable TV.
Extracted from: Florence, Tyler, Tyler Florence's Real Kitchen: An Indispensable Guide for Anybody Who Likes to Cook, Clarkson Potter, Crown Publishing Group, NY, 2003.
"Pancetta is an unsmoked, cured Italian bacon. Substitute regular thick-cut sliced bacon if you can't find it."
Extracted from: Woman's Day Special, Holiday Celebrations with Emeril & Food Network, "Tyler Florence," Volume XIV, Number 4, December 28, 2004.
"As a chef, I prefer fish over meat."
Extracted from: Quote Lucy website, (http://www.quotelucy.com/quotations/7316/17116-tyler-florence-quote.html).
<< Back to Directory of Chefs' Culinary Secrets & Cooking Philosophies
Chefs' Culinary Secrets & Cooking Philosophies | Cooking Secrets of... Jean-Pierre, Notes from the Chefs at America's Test Kitchen, & Naomichi Yasuda
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Chefs' Culinary Secrets & Cooking Philosophies | Cooking Secrets of... Paula Deen, Gordon Ramsay, & Tom Colicchio
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