I had these recipes that say do this, do that. Who MAKES these rules? Emeril Lagasse makereciperule Change image and share on social
My office in New York is overflowing with all kinds of cookbooks, and in New Orleans we have a huge culinary library. So yeah, I guess I'm a little bit obsessed. Emeril Lagasse bitecookbookculinary Change image and share on social
Those other 10 o'clock shows that come on, all you get from them is headaches and nightmares when you go to bed! At least we give you food, know what I mean? Emeril Lagasse bedclockfood Change image and share on social
I spent a lot of time on farms when I was young. My uncle and my dad owned a big farm. Emeril Lagasse bigdadfarm Change image and share on social
We're probably close to reaching 2,000 shows, which is more than Julia Child and Jacques Pepin together. Emeril Lagasse 000childclose Change image and share on social
If somebody has a chance to put my food in their mouth, that tells the story. Emeril Lagasse chancefoodmouth Change image and share on social
Home base is the support system where we have a culinary team, my own writers because of the shows and the books and stuff, we have a culinary team of about six people. Marketing, public relations, accounting and all that sort of stuff. Emeril Lagasse accountbasebook share on social
I have a lot of influences. I'm American-schooled. I'm classically trained. I'm a pretty universal student, if you will. I have a lot of degrees, which really don't pay the rent. I have two doctorate degrees, I have a bachelor's degree, but I'm still a cook. Emeril Lagasse americanbachelorclassically share on social
I love fresh citrus and always keep lemons, limes, and oranges on hand; they come in handy for spritzing up quickly grilled meats, seafoods, and vegetables, especially when followed up by a quick drizzle of extra virgin olive oil. Emeril Lagasse citrusdrizzleextra share on social
